Dutch Oven Beef Stew

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

  • Prep Time 15 min
  • Total Time 3 hr 45 min
  • Servings 8

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 1/4 cups)
Calories
310
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
820mg
820%;
Total Carbohydrate
43g
43%
(Dietary Fiber
6g
6%
  Sugars
7g
7%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
30%;
Calcium
8%;
Iron
30%;
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.