Beef Stew

 

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.