Five Hour Stew

Five Hour Stew

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

  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.

~~~SERVES 6~~~

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