Beef Stew

From: Betty Crocker's Cookbook

Ingredients:
1 lb beef stew meat
1 medium onion, diced
1 package (8 oz) baby carrots
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 1/2 oz) beef broth
1 can (8 oz) tomato sauce
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
1/4 tsp pepper
12 new potatoes, cut into fourths
2 cups sliced mushrooms

Heat oven to 325. Mix all ingredients except potatoes and mushrooms in a 4-quart Dutch oven. Cover and bake 2 hours, stirring once. Stir in potatoes and mushrooms. Cover and bake 1 - 1 1/2 hours or until tender.



What I did differently from the recipe:
Pretty much everything. I omitted onions and mushrooms for Stephen. I used venison instead of beef. I used canned carrots instead of fresh. I used beef bouillon cubes instead of beef broth. I omitted the tomato sauce. I increased flour to 1/2 cup. I used a crockpot instead and cooked for 8 hours.

What I'll do differently next time:
Nothing.

Verdict:
Not our favorite. In my opinion, the tomato taste was too bold. And I really like tomatoes. Other than that, it was easy, but I would have preferred to taste more of a beefy flavor.

Printable version:

Ingredients:
1 lb beef stew meat
1 medium onion, diced
1 package (8 oz) baby carrots
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 1/2 oz) beef broth
1 can (8 oz) tomato sauce
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
1/4 tsp pepper
12 new potatoes, cut into fourths
2 cups sliced mushrooms

Heat oven to 325. Mix all ingredients except potatoes and mushrooms in a 4-quart Dutch oven. Cover and bake 2 hours, stirring once. Stir in potatoes and mushrooms. Cover and bake 1 - 1 1/2 hours or until tender.