Ingredients
12
new potatoes, cut into fourths (1 1/2 pounds)
1
medium onion, chopped (1/2 cup)
1
bag (8 oz) ready-to-eat baby-cut carrots
1
package (3.4 oz) fresh shiitake mushrooms, sliced
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (10 1/2 oz) condensed beef broth
1/2
cup Gold Medal™ all-purpose flour
1
tablespoon Worcestershire sauce
1
teaspoon salt
1
teaspoon sugar
1
teaspoon dried marjoram leaves
1/4
teaspoon pepper
1
lb beef stew meat, cut into 1/2-inch pieces
Preparation
In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
