Dutch Oven Beef Stew - Secretsfrommyapron

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

Ingredients

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

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.

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.