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.
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