Shamrock Stew

• 1/4 cup all-purpose flour
• 3/4 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 can (8 ounces) tomato sauce
• 2 cups water
• 1 large onion, sliced
• 1 teaspoon dried marjoram
• 1 bay leaf
• 1 pound carrots, cut into 1-inch pieces
• 1 package (10 ounces) frozen peas
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 tablespoon vegetable oil
• 1 tablespoon chopped fresh parsley, optional

1. In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat.
2. In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
3. Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf.
4. For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately.

allpurpose, salt, pepper, beef, vegetable oil, tomato sauce, water, onion, marjoram, bay leaf, carrots, frozen peas, flour, baking powder, milk, egg, vegetable oil, fresh parsley

Taken from www.tasteofhome.com/recipes/shamrock-stew/ (may not work)