“Easy recipe to make. Takes no time at all and the important thing is that it's good.” - by Vas
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 439 cal
- 22%
- Fat
- 16.7 g
- 26%
- Carbs
- 41.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 r..." See moreolls completed the meal."
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"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..." See more). Today I added fresh butternut squash. The beef stew meat is so tender from slow cooking it, and all the flavours meld together nicely. It's very filling and comforting to have on a fall day. THX. "
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