Five Hour Stew

• 2 pounds cubed beef chuck roast
• 4 carrots, chopped
• 2 onions, sliced into rings
• 2 tablespoons brown sugar
• 1/2 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

1. Preheat oven to 250 degrees F (120 degrees C).
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.
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.
4. Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

chuck roast, carrots, onions, brown sugar, burgundy wine, tapioca, salt, ground black pepper, tomatoes, tomato sauce, potatoes, water chestnuts, mushrooms

Taken from www.allrecipes.com/recipe/13074/five-hour-stew/ (may not work)