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Dutch Oven Beef Stew

 30 Ratings
5 Comments
  • Prep Time 15 min
  • Total Time 3 hr 45 min
  • Servings 8
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Enjoy a tasty stew made with beef and veggies – perfect for a delightful dinner.

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

Directions

  • 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
11%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
820mg
34%
Total Carbohydrate
43g
14%
Dietary Fiber
6g
25%
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
30%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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