12 new potatoes, cut into fourths (1 1/2 pounds)*
1 medium onion, cut into eighths
1 bag (8 ounces) baby-cut carrots
1 can diced tomatoes, undrained**
1 can (10 1/2 ounces) condensed beef broth
1/3 cup flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch pieces
- Preheat oven to 325.
- Mix all ingredients except potatoes in 3 1/2-to 4-quart dutch oven.
- Cook, covered, for 2 hours, stirring once. Add potatoes; cook an additional 1 1/2 hours, or until beef and vegetables reach desired tenderness.
* I only had Idaho potatoes on hand, so I just picked the biggest 2 (or was it 3?) I had, and cut them into hunks.
** Our pantry is stocked with canned diced tomatoes, but mostly for chili purposes, so every can I had on hand was “diced tomatoes with green chiles,” so, in they went. SUCH a good move – it added the best little undertone of heat and kick.
This was dinner Saturday night, and the ONLY thing that would’ve made it better was having Jim home to enjoy it, too. (He was at the Bengals v. Jets playoff game in Cinci.) Seth and I curled up in the recliner with steaming bowls of stew and watched Disney’s Ratatouille, and I’d have to say it was pretty much a perfect night.
I’m still on track for one-new-homemade-recipe-a-week for the new year. I’m proud of myself, and I don’t think the boys mind either. ;)