About this recipe:Don't let the 'five hour' in the title of this recipe scare you - this stew is so easy to make. Just give it time on the hob and you'll be rewarded with a slow cooked flavour that can't be replicated any other way.
1kg diced beef stewing steak
4 carrots, chopped
2 onions, sliced into rings
1 tablespoon brown sugar
125ml Burgundy wine
3 tablespoons plain flour
2 (400g) tins diced tomatoes
salt and freshly ground black pepper to taste
350g potatoes, diced
500g mushrooms, quartered
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Method Prep:15min › Cook:5hr › Ready in:5hr15min
Preheat oven to 120 C / Gas mark 1/2.
Combine the beef, carrots, onions, brown sugar, wine, flour, tomatoes and passata in a large casserole. Season with salt and pepper to taste.
Bake in the preheated oven for 4 hours. Remove from oven and stir in the potatoes and mushrooms.
Raise oven temperature to 150 C / Gas 2, and cook for 1 more hour.