Beef stew

Inredients:

• 1 lb (500 g) beef stew meat, cut into 1/2-inch (1.25 cm) pieces
• 1 medium onion, cut into eighths
• 1 bag (8 oz/250 g) baby-cut carrots (about 30)
• 1 can (14 oz/398 mL) diced tomatoes, undrained
• 1 can (14 oz/398 mL) condensed beef broth
• 1 cup (250 mL) tomato sauce
• 1/3 cup (75 mL) all-purpose flour
• 1 tbsp (15 mL) Worcestershire sauce
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) sugar
• 1 tsp (5 mL) dried marjoram leaves
• 1/4 tsp (1 mL) pepper
• 12 small red potatoes (1 1/2 lb/750 g), cut into fouths
• 2 cups (500 mL) sliced fresh mushrooms

Preparation:

               Heat oven to 325ºF.In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms.                      Cover and bake 2 hours, stirring onceStir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.