FIVE HOUR BEEF STEW WITH RED WINE
Number Of Ingredients 11
Steps:
- Layer all in a Dutch Oven - do not stir. Cover, bake 5 hours at 250 degrees.
FIVE HOUR BEEF STEW
Make and share this Five Hour Beef Stew recipe from Food.com.
Provided by JoAnn
Categories Stew
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients well in dutch oven and cover.
- Bake at 300 degrees for five hours.
- Do not peek.
- (I confess I do peek at about four hours to see if it's tender and thick enough!).
GRANNY'S FIVE HOUR BEEF STEW
When my children were young and it was time to pick out our Christmas tree, we would go to the nearest tree farm to cut our own. We lived in a much colder climate at that time, so it was usually a very cold and snowy morning. I would put this stew in the slow cooker and by the time we got home and got the tree up and decorated,...
Provided by Elaine Bovender
Categories Beef
Time 5h15m
Number Of Ingredients 14
Steps:
- 1. Place all ingredients into a slow cooker and cover tightly. Cook on low for 5 to 6 hours, stirring occassionally. If stew seems too thick or dry, you may add a little more beef broth.
- 2. Alternate directions: Put all ingredients into a deep casserole dish and cover tightly. Bake at 225 degrees for 5 hours.
- 3. Serve hot with rolls, cornbread or biscuits. You may also serve over rice or mashed potatoes.
GRANNY'S FIVE HOUR BEEF STEW
My Mom made this all the time when I was growing up - it was one of my favorite meals! She always called it 'Five Hour Beef Stew', and since all the grandkids call her Granny, I thought I would rename it so they would know where the recipe came from. Thanks Mom!! The only difference in my version is the cream of mushroom soup...
Provided by Rae Perkins
Categories Beef Soups
Time 5h45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Trim excessive amounts of fat from beef, but leave some for flavor. Cube into about 3/4 or 1 inch pieces.
- 3. Peel and cube potatoes into about 3/4 or 1 inch pieces.
- 4. Cut baby carrots in half, if smaller pieces are desired - I leave mine whole.
- 5. In a large roasting pan, thoroughly combine all four cans of soup. NOTE: for those of you that don't like mushrooms: use 4 small cans of cream of celery - either way tastes good to me!
- 6. Add beef, potatoes, carrots, and a few shakes of salt and pepper to soup; mix well.
- 7. Cover and bake for 4 hours, stirring about every 30 to 45 minutes.
- 8. Drain water, then add corn, peas, and green beans.
- 9. Cover and bake for 1 hour, stirring about every 15 minutes.
- 10. Serve with rolls or biscuits.
FIVE HOUR BEEF STEW
Make and share this Five Hour Beef Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 5h12m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix--Cover tightly--Bake at 275* for 5 hours.
- Don't lift lid while it's cooking.
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