Best Five Hour Beef Stew Recipes

FIVE HOUR BEEF STEW WITH RED WINE

Steps:

• Layer all in a Dutch Oven - do not stir. Cover, bake 5 hours at 250 degrees.

FIVE HOUR BEEF STEW

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

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

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

Steps:

• Mix--Cover tightly--Bake at 275* for 5 hours.
• Don't lift lid while it's cooking.