Beef Stew
Recipe from Betty Crocker

Try this beef stew recipe from Betty Crocker.


Beef Stew

by 25  people


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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.
Slow Cooker Directions: Chop onion (1/2 cup). Omit tomato sauce. Increase flour to 1/2 cup. In 3-1/2- to 6-quart slow cooker, mix all ingredients except beef. Add beef (do not stir). Cover and cook on Low heat setting 8 to 9 hours. Stir well.
2.
Heat oven to 325 degrees F.
3.
In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
4.
Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
Tip:

1.
Slow Cooker Directions: Chop onion (1/2 cup). Omit tomato sauce. Increase flour to 1/2 cup. In 3-1/2- to 6-quart slow cooker, mix all ingredients except beef. Add beef (do not stir). Cover and cook on Low heat setting 8 to 9 hours. Stir well.
Nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 7, chol. (mg) 35, sat. fat (g) 3, carb. (g) 43, fiber (g) 6, sugar (g) 7, pro. (g) 18, vit. A (IU) 5345, vit. C (mg) 18, sodium (mg) 820, calcium (mg) 81, iron (mg) 5, Vegetables () 2, Starch () 2, Medium-Fat Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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