Both of my guys love potatoes, the big one and the little one. I'm not a big potato fan, but I do love the aroma of hearty beef stew all through our house in the winter. Warms me up.
There's nothing fancy about this recipe; it's just good.
2 lbs beef, cut into 1/2-inch pieces
1 medium onion, cut into large pieces
6 big carrots, peeled and chopped
2 celery stalks, diced
14-oz can of petite diced tomatoes
10 oz beef broth
8 oz tomato sauce
1/3 c gluten-free flour
1 tsp salt
1 tsp dried marjoram leaves
1/4 tsp pepper
6 big potatoes, peeled and chopped
Preheat oven to 250. Mix all ingredients in a large (4-qt) roasting pan. Cover and leave in the oven for 3 1/2 - 4 hours, stirring every hour or so. Stew is done when meat and veggies are tender.