Seasoned Tomato-Beef Stew
Ingredients
- 1 lb beef stew meat cut into ½-inch pieces
- 1 medium onion cut into 8 wedges
- 1 bag 8 oz ready-to-eat baby-cut carrots (about 30)
- 1 can diced tomatoes undrained
- 1 can 10½ oz condensed beef broth
- 1 can 8 oz tomato sauce
- ⅓ cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried marjoram leaves
- ¼ teaspoon pepper
- 12 small red potatoes 1½ lb, cut into fourths
- 2 cups sliced fresh mushrooms about 5 oz ,or 1 package (about 3½ oz) fresh shiitake mushrooms, sliced
Instructions
- Heat oven to 325°F.
- In 4-quart ovenproof Dutch oven, mix all ingredients except potatoes and mushrooms.
- Cover; bake 2 hours, stirring once.
- Stir in potatoes and mushrooms.
- Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
Notes & Wine Advice
Quick Variation:
For variety, add 1 cup diced bell pepper (any color) with the onion; omit the mushrooms. Substitute 1 additional can (14.5 ounces) diced tomatoes for the tomato sauce.
Nutrition values
Calories: 310 kcal