This tasty stew made with beef and veggies is a one pot wonder that's perfect for a delightful (and simple!) dinner.
Dutch Oven Beef Stew
3 hours 5 minutes
Enjoy a tasty stew made with beef and veggies – perfect for a delightful dinner.
1 pound beef stew meat, cut into 1/2-inch pieces
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
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
Heat oven to 325°F.
In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
Stir 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.
Calories 310, Fat 7 grams, Saturated Fat 2.5 grams, Trans Fat 0 grams, Cholesterol 35 milligrams, Sodium 820 milligrams, Carbs 43 grams, Fiber 6 grams, Sugar 7 grams, Protein 18 grams