Beef Stew

By RogRot

Enjoy a tasty stew made with beef and veggies – perfect for a delightful dinner.

Ingredients

• 1 pound beef stew meat, cut into 1/2-inch pieces
• 1 medium onion, cut into eighths
• 1 bag (8 oz) baby-cut carrots (about 30)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10.5 oz) condensed beef broth
• 1 can (8 oz) tomato sauce
• 1/3 cup all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper
• 12 small red potatoes (1 1/2 lb), cut into fourths
• 2 cups sliced fresh mushrooms (about 5 oz) or
• 1 package (3.4 oz) fresh shiitake mushrooms, sliced

Preparation

Step 1

1. Heat oven to 325°F.
2. In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
3. Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.