Skip to Content

Menu

Dutch Oven Beef Stew

Dutch Oven Beef Stew

Write a Review
Ask a Question

Jump to Recipe
Save

By Betty Crocker Kitchens

Updated Feb 21, 2013

Dutch Oven Beef Stew

Dutch Oven Beef Stew

Write a Review
Ask a Question

Prep Time 15 min
Total 3 hr 45 min
Servings 8
Ingredients 14

Save
Share
Print
Keep Screen On

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.

Tips from the Betty Crocker Kitchens

Try These Next

© 2024 ®/TM General Mills All Rights Reserved