Five Hour Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

Ingredients

2 pounds cubed beef chuck roast
4 carrots, chopped
2 onions, sliced into rings
2 tablespoons brown sugar
½ cup Burgundy wine
3 tablespoons tapioca
salt to taste
ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups canned potatoes
1 (5 ounce) can water chestnuts
2 cups canned mushrooms, drained

Nutrition Info

439.1 calories
carbohydrate: 41.7 g
cholesterol: 77.9 mg
fat: 16.7 g
fiber: 8.1 g
protein: 29.4 g
saturatedFat: 6.3 g
servingSize: -
sodium: 700.7 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste.

  3. Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.

  4. Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

Recipe Yield

6 servings

Recipe Note

Easy recipe to make. Takes no time at all and the important thing is that it's good.

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