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My review
Five Hour Stew
Vas
"Easy recipe to make. Takes no time at all and the important thing is that it's good."
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Ingredients
5 h 15 m servings 439 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 439 calories; 16.7 g fat; 41.7 g carbohydrates; 29.4 g protein; 78 mg cholesterol; 701 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
10/5/2004
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
1/9/2012
Excuse me, when do you add the burgundy, and shouldn't you brown the beef first?
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10/5/2004
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...
9/30/2008
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...
9/2/2011
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...
1/18/2012
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.
1/9/2012
Excuse me, when do you add the burgundy, and shouldn't you brown the beef first?
1/10/2009
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.
10/24/2013
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.