Five Hour Stew

Five Hour Stew

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 h
  • Ready In

    5 h 15 m
Recipe by  Vas

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

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (9)

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 rolls completed the meal.



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 it, and all the flavours meld together nicely. It's very filling and comforting to have on a fall day. THX.

Les Is More

Les Is More


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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Oven Stew II


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Lamb Stew In an Hour