Dutch Oven Beef Stew

I am in love with my Le Creuset Dutch Oven!  I spent about a week researching Dutch oven recipes to try out my new one for the first time.  I decided on a beef stew recipe, and it was different from the regular beef stew I was used to.  This one is tomato based, so it was more like a soup and we all loved it.  The hardest part was smelling it cooking and resisting trying it every 10 minutes.  I doubled the recipe to feed five people, and to have enough for leftovers.  It was so good on the second day!  I also included the slow cooker directions.  Enjoy!

Beef Stew 

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

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

Directions

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.