Five Hour Stew Chef John Recipes

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Five Hour Stew

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

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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 5H15M

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.