Five Hour Stew Recipe

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Brief

Prep 15 mins

Cook: 5hrs

Total: 5hrs15 mins

Servings: 6

Yield: 6 servings

Five Hour Stew Recipe

Ingredients

2 pounds cubed beef chuck roast

4 carrots

chopped

2 onions

sliced into rings

2 tablespoons brown sugar

½ cup Burgundy wine

3 tablespoons tapioca

salt to taste

ground black pepper to taste

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

2 cups canned potatoes

1 (5 ounce) can water chestnuts

2 cups canned mushrooms

drained

Salisbury Steak

Soup, Stew and Chili

Directions

Step 1

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

Step 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.

Step 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.

Step 4

Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

Nutritional Information

Five Hour Stew Recipe

Servings Per Recipe:6

Calories: 439.1

% Daily Value *

Protein: 29.4g 59%

Carbohydrates: 41.7g 14%

Dietary Fiber: 8.1g 32%

Sugars: 11.5g

Fat: 16.7g 26%

Saturated Fat: 6.3g 32%

Cholesterol: 77.9mg 26%

Vitamin A Iu: 9062.9IU 181%

Niacin Equivalents: 12.3mg 95%

Vitamin B6: 0.8mg 49%

Vitamin C: 25.6mg 43%

Folate: 59.2mcg 15%

Calcium: 99.6mg 10%

Iron: 6.3mg 35%

Magnesium: 75.7mg 27%

Potassium: 1280.5mg 36%

Sodium: 700.7mg 28%

Thiamin: 0.3mg 33%

Calories From Fat: 150.3

*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.