Five Hour Stew

Rating: 4.1 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

By Vas

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Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 250 degrees F (120 degrees C).

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  • 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; protein 29.4g; carbohydrates 41.7g; fat 16.7g; cholesterol 77.9mg; sodium 700.7mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

MORENCYS
Rating: 4 stars
10/05/2004
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 crusty rolls completed the meal. Read More
Helpful
(10)

Most helpful critical review

janice tofuri
Rating: 3 stars
01/09/2012
Excuse me when do you add the burgundy and shouldn't you brown the beef first? Read More
Helpful
(2)
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MORENCYS
Rating: 4 stars
10/05/2004
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 crusty rolls completed the meal. Read More
Helpful
(10)
Cookies
Rating: 5 stars
09/30/2008
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 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. Read More
Helpful
(9)
Pumpkin1966
Rating: 5 stars
09/02/2011
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 the beef in a pan first and then put everything into my crockpot and cooked it on low for 5 hours. I served it over egg noodles and my family loved it and went in for seconds! Read More
Helpful
(5)
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Les Is More
Rating: 5 stars
10/01/2008
Thank-you. Read More
Helpful
(4)
graygeller
Rating: 4 stars
01/20/2012
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. Read More
Helpful
(2)
Karen
Rating: 4 stars
02/26/2010
Yummy. My husband liked the stew sauce. It was very tasty. Read More
Helpful
(2)
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SCHAFFERSS
Rating: 4 stars
01/12/2009
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. Read More
Helpful
(2)
janice tofuri
Rating: 3 stars
01/09/2012
Excuse me when do you add the burgundy and shouldn't you brown the beef first? Read More
Helpful
(2)
Sarah Rose Stumphf
Rating: 2 stars
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. Read More
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