Beef Stew

Enjoy traditional stew made with beef and veggies. ...MORE + LESS -

1 lb (500 g) beef stew meat, cut into 1/2-inch (1.25 cm) pieces

1 medium onion, cut into eighths

1 bag (8 oz/250 g) baby-cut carrots (about 30)

1 can (14 oz/398 mL) diced tomatoes, undrained

1 can (14 oz/398 mL) condensed beef broth

1 cup (250 mL) tomato sauce

1/3 cup (75 mL) all-purpose flour

1 tbsp (15 mL) Worcestershire sauce

1 tsp (5 mL) salt

1 tsp (5 mL) sugar

1 tsp (5 mL) dried marjoram leaves

1/4 tsp (1 mL) pepper

12 small red potatoes (1 1/2 lb/750 g), cut into fouths

2 cups (500 mL) sliced fresh mushrooms

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1

Heat oven to 325ºF.
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.