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Beef Stew


  • 1 medium onion, cut into eighths
  • 1 can (8 oz) tomato sauce
  • 1/3 cup all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried marjoram leaves
  • 1 package (8oz) baby-cut carrots (about 30)
  • 1 can (10.5 oz) condensed beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 12 new potatoes (1.5 pounds), cut into fourths
  • 1 pound beef stew meat (i.e. top round), cut into ½ inch pieces
  • 1 package (16 oz) frozen peas


  1. Heat oven to 325 degrees
  2. Mix all ingredients except potatoes and peas in ovenproof 4-quart Dutch oven (or any other oven-safe 4-quart container). Cover and bake 2 hours, stirring once.
  3. Stir in potatoes and peas. Cover and bake 1 hour to 1 hour 30 minutes more or until beef and vegetables are tender

Yield: 8 servings
Serving Size: 1 ¼ cup
Source: BWH Food Service

Beef Stew Nutrition Label


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