Beef Stew

1. 1

   In 2 tablespoons oil, brown meat after dipping in flour, salt and pepper mixture.

2. 2

   Add chopped onion and stir in Dutch oven for 5 minutes.

3. 3

   Add canned broth and marjoram.

4. 4

   Add cut carrots, celery and potatoes and 2 cups water; cook on medium high heat until vegetables are tender, about 45 minutes.

5. 5

   Serve.

6. 6

   Great reheated, too!

* Per serving · 4 servings · Values may vary.

No additional tips available.