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Vermont Kitchen Supply



Five Hour Stew

225 degrees


3 lbs stew meat cubed (top round or steak)

1 large can stewed or crushed tomatoes

6 carrots, 1” slices

1 pkg frozen peas

3-4 medium potatoes, quartered or more

3 medium onions, cubed

1 cup diced celery

Parsley, a little cut up

2 bay leaves

1 lb slices mushrooms (chunky slices)

½ bottle chile sauce

½ Tbsp poupon mustard

1 tsp sugar

1 cup red wine

1 tsp Bouquet Garni or basil

2 cloves minced garlic

Salt and pepper

3 Tbsp tapioca (for thickness)


Mix all together in a very large iron pot with lid. It could take another hour to cook. Stir once in a while.


Edgar S. Auchincloss

Manchester, VT