Beef Stew

1 lb  beef stew meat, cut into 1/2-inch pieces

1   medium onion, cut into eighths

1   bag (8 oz) baby-cut carrots (about 30)

1   can (14.5 oz) diced tomatoes, undrained

1   can (10.5 oz) condensed beef broth

1   can (8 oz) tomato sauce

1/3 cup   all-purpose flour

1 tablespoon   Worcestershire sauce (optional)

1 teaspoon   salt

1 teaspoon   sugar

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 ingredients except beef. Add beef (do not stir). Cover and cook on Low heat setting 8 to 9 hours. Stir well.

Heat oven to 325 degrees F.

In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.

Stir in potatoes. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

Tip:

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 ingredients except beef. Add beef (do not stir). Cover and cook on Low heat setting 8 to 9 hours. Stir well.