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15 minutes
300 minutes
315 minutes
- 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
- Preheat oven to 250°F (120°C) to create the perfect baking environment.
- In a large baking dish, mix together the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, and tomato sauce. Season generously with salt and pepper.
- After baking for 4 hours at 250°F (120°C), gently fold in the potatoes, water chestnuts, and mushrooms.
- Increase oven heat to 300°F (150°C) and bake for another hour.
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