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Beef Stew

Beef Stew
  • Prep 15 min
  • Total 3 hr 45 min
  • Servings 8
Enjoy traditional stew made with beef and veggies.
September 25, 2012

Ingredients

  • 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

Steps

  • 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.

Nutrition Facts

Serving Size: 8 Servings
Calories
310
Total Fat
7g
Saturated Fat
2 1/2g
Trans Fat
0g
Cholesterol
35mg
Sodium
820mg
Total Carbs
43g
Dietary Fiber
6g
Sugars
7g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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