1 pound beef stew meat, cut into 1/2 inch pieces
1 medium onion, cut into eighths
1 bag (8 oz) baby-cut carrots
1 can (14.5 oz) diced tomatoes, undrained
1 can 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
Slow Cooker Directions: Chop onion (1/2 cup). Omit tomato sauce. Increase flour to 1/2 cup. In 3 1/2 to 6 quart slow cooker, mix all the ingredients except beef. Add beef (do not stir). Cover and cook on low heat 8 to 9 hours. Stir well.
Dutch Oven Directions: Heat over to 325 degrees F. In ovenproof 4 quart Dutch oven, mix all ingredients except potatoes. Cover and bake 2 hours, stirring once. Stir in potatoes. Cover and bake 1 hours to 1 hour 30 minutes longer, or until beef and vegetables are tender.