Five Hour Stew

Five Hour Stew

9
Vas 0

"Easy recipe to make. Takes no time at all and the important thing is that it's good."
Saved
Save
I Made it Rate it Share Print

Ingredients

5 h 15 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

9
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 cr...

Most helpful critical review

Excuse me, when do you add the burgundy, and shouldn't you brown the beef first?

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 cr...

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 f...

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...

Thank-you.

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.

Excuse me, when do you add the burgundy, and shouldn't you brown the beef first?

Yummy. My husband liked the stew sauce. It was very tasty.

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.

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.