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6 servings
Ingredients:
2 pounds cubed beef chuck roast4 carrots, chopped2 onions, sliced into rings2 tablespoons brown sugar1/2 cup Burgundy wine3 tablespoons tapioca salt to taste ground black pepper to taste1 (28 ounce) can crushed tomatoes1 (8 ounce) can tomato sauce2 cups canned potatoes1 (5 ounce) can water chestnuts2 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.
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