Ingredients
6
6 servings
- •2 pounds cubed beef chuck roast
- •4 carrots, chopped
- •2 onions, sliced into rings
- •2 tablespoons brown sugar
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 439
- Carbohydrate: 42g
- Fat: 17g
- Fiber: 8g
- Protein: 29g
- Sugar: 12g
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