Recipe By Vas
Rating
Published Jan 24th
Prep 15m Cook 5h Additional - Ready In 5h 15m
Servings 6 servings Calories 439.1

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

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 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. 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. 4 Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

Nutrition Facts

  • Calories 439.1
  • Carbohydrate 41.7 g
  • Cholesterol 77.9 mg
  • Fat 16.7 g
  • Fiber 8.1 g
  • Protein 29.4 g
  • Saturated Fat 6.3 g
  • Sodium 700.7 mg
  • Sugar 11.5 g

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Reviews

  1. I didn't like this very much. The gravy had a weird consistency it didn't have much flavor to it and my carrots were still a little crunchy.
  2. I followed recipe to a T and it was ok but left a little something to be desired. It's a good base recipe though that can be tweaked to desired tastes. Thanks for posting.
  3. Excuse me when do you add the burgundy and shouldn't you brown the beef first?
  4. This was so tasty! I made a few changes though...I used fresh ingredients substituted celery for the water chestnuts left out the tapioca and used Marsala wine instead of Burgundy. I browned the beef in a pan first and then put everything into my crockpot and cooked it on low for 5 hours. I served - Read more ...
  5. Yummy. My husband liked the stew sauce. It was very tasty.
  6. The meat was extremely tender in this recipe. However the stew needed more seasonings. I may try pre-seasoned crushed tomoatoes and add other seasonings such as oregano and basil next time.
  7. Thank-you.
  8. I've made this stew ( a few ingredient differences) for many years now and I am happy to see it here! I use fresh vegetables and always add whats in season (and whats leftover in my fridge or freezer). Today I added fresh butternut squash. The beef stew meat is so tender from slow cooking - Read more ...
  9. Overall not a bad stew. I used fresh vegetables instead of canned and added in squash as well as a little more red wine. Oregano parsley paprika were also added. A glass of red wine and crusty rolls completed the meal.
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