Dutch Oven Beef Stew

Dutch Oven Beef Stew

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

Prep Time

15

Minutes

Total Time

3:45

Hrs:Mins

Makes

8

servings

1
pound beef stew meat, cut into 1/2-inch pieces
1
medium onion, cut into eighths
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
1/4
teaspoon pepper
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
  1. Heat oven to 325°F.
  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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving (about 1 1/4 cups))
  • Calories 310
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 820mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 6g,
    • Sugars 7g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.