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Dutch Oven Beef Stew

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By Betty Crocker Kitchens
Updated Feb 21, 2013
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Enjoy a tasty stew made with beef and veggies – perfect for a delightful dinner.

Dutch Oven Beef Stew

  • Prep Time 15 min
  • Total 3 hr 45 min
  • Servings 8
  • Ingredients 14
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 325°F.
  • Step 
    2
    In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
  • Step 
    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

310 Calories
7g Total Fat
18g Protein
43g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 1 1/4 cups)
Calories
310
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
820mg
34%
Potassium
1540mg
44%
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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