• Prep 15 min
  • Total3 hr45 min
  • Servings8

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


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

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

    Expert Tips

    • Slow Cooker Directions:Chop onion (1/2 cup). Omit tomato sauce. Increase flour to 1/2 cup. In 3 1/2- to 6-quart slow cooker, mix all ingredients except beef. Add beef (do not stir). Cover and cook on Low heat setting 8 to 9 hours. Stir well.

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