Beef Stew

Ingredients

• 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

Directions

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