Best 5 Hour Beef Stew Recipes

5-HOUR OVEN BEEF STEW

5-Hour Oven Beef Stew image

This oven stew is perfect for a busy day--you just get it in the oven and go about your day while the stew slow-cooks at 250 degrees Fahrenheit.

Provided by Elisa Sue

Categories Soups, Stews and Chili Recipes Stews Beef

Time 5h30m

Yield 5

Number Of Ingredients 9

Ingredients

1 (10.5 ounce) can condensed cream of mushroom soup
½ (10.5 ounce) can water
1 pound cubed beef stew meat
4 medium potatoes, peeled and cubed
4 carrots, cut into 1/2-inch slices
2 medium onions, diced
1 cup celery, cut into 1/2-inch slices
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.
Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 42.7 g, Cholesterol 50 mg, Fat 16.1 g, Fiber 5.9 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 497.5 mg, Sugar 6.4 g

OVEN 5 HOUR BEEF STEW

Oven 5 Hour Beef Stew image

This is a great stew recipe from an elderly friend who served it for years for her family. I finally got her to share!! This is very easy to prepare, and my family really enjoys it!

Provided by HisMonie

Categories Stew

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 lb stew meat (I like 1 1/2 lbs.)
4 potatoes, peeled and quartered
2 medium onions, peeled and sliced (white or yellow)
2 cups carrots (I use the mini carrots)
2 garlic cloves, minced
2 tablespoons tapioca
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper (I use seasoned pepper)
1 (10 1/2 ounce) can tomato soup
1 3/4 cups water

Steps:

Combine all above ingredients into a large baking dish; cover with aluminum foil.
Bake for 5 hours at 250 degrees-- NO PEEKING!

MAMAW'S 5 HOUR BEEF STEW

Mamaw's 5 Hour Beef Stew image

Mamaw's 5 Hour Beef Stew is an old fashioned, thick, beef stew recipe that easy is to make and a family favorite!

Provided by The Farmwife Cooks

Categories Main Dish

Number Of Ingredients 11

Ingredients

2 lbs Beef Stew Meat
6 carrots (cut up)
6 potatoes (cut up)
1 cup celery (diced)
1 green pepper (diced)
1 or 2 onions (chopped)
1 heaping Tbls sugar
3 heaping Tbls tapioca (uncooked)
2 10.75 oz cans Tomato Soup
18 oz V-8 juice
Salt and Pepper (to taste)

Steps:

In a Dutch Oven layer the first 6 ingredients in order given, sprinkle with sugar and Tapioka.
Do not stir.
Mix one cup of water with two cans of soup and V-8 juice pour over ingredient in Dutch Oven.
Cover and bake for 5 hours at 300 degree oven.
Do not stir or raise the lid.

CROCKPOT 5 HOUR BEEF STEW

Crockpot 5 Hour Beef Stew image

Make and share this Crockpot 5 Hour Beef Stew recipe from Food.com.

Provided by Lavender Lynn

Categories Potato

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs stew meat, uncooked
8 1/2 ounces canned green beans, undrained
8 1/2 ounces peas, drained
4 1/2 ounces mushrooms, drained
4 stalks celery, chopped
4 carrots, sliced
5 medium potatoes, cubed
1 onion, chopped
1/4 cup Burgundy wine
1 cup tomato soup, undiluted
2 teaspoons salt
1/4 teaspoon pepper
ground pepper, to taste

Steps:

Combine all ingredients in crock pot.
Cook in crockpot on high for 5 hours.
Serve.

Nutrition Facts : Calories 391.2, Fat 5.8, SaturatedFat 2.4, Cholesterol 72.6, Sodium 1194.1, Carbohydrate 52.3, Fiber 9.7, Sugar 11.1, Protein 33

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams