five hour stew
Recipes
Soups & Salads
Five Hour Stew
Slow-baked to perfection, this stew develops deep, rich flavors as beef and vegetables cook gently over five hours.
Ingredients
- 2 pounds cubed beef chuck roast 4 carrots, chopped
- 2 onions, sliced into rings 2 tablespoons brown sugar 1/2 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
Directions
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
- Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.
- Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.
