Five Hour Beef Stew Recipes

OVEN 5 HOUR BEEF STEW

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

Oven 5 Hour Beef Stew image

Steps:

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

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

5-HOUR OVEN BEEF STEW

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

5-Hour Oven Beef Stew image

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

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

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

Five Hour Beef Stew image

Steps:

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

Ingredients

3 lbs stew meat
1 cup onion, cut into chunks
2 cups sliced carrots
6 medium potatoes, cut in eighths
1 cup chopped celery
1 cup chopped green pepper
2 teaspoons tapioca
1 teaspoon salt
1 teaspoon pepper
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water

5 HOUR BEEF STEW

A neighbor gave me this recipe many years ago. It is easy and delicious....Enjoy!

Provided by Lin Whitenight

Categories Beef

Time 5h15m

Number Of Ingredients 8

5 HOUR BEEF STEW image

Steps:

1. Cut beef, potato, carrots and onion to desired size. Put all ingredients in a roasting pan, unmixed Bake at 275 for 5 hours. Do NOT disturb!

Ingredients

2 lb stewing beef
4 medium potatoes
6 large carrots
1 onion
1 can(s) cream of tomato soup
1/2 can(s) water
1 box frozen peas
1 can(s) cream of celery soup

OLD-FASHIONED BEEF STEW

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

Old-Fashioned Beef Stew image

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

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

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

Five Hour Beef Stew image

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!).

Ingredients

2 lbs lean stew meat
3 carrots, diced large
3 stalks celery, diced large
2 potatoes, diced large
1/2 green pepper
1/2 onion, diced large
1 (14 1/2 ounce) can tomatoes
0.5 (14 1/2 ounce) can water
1 tablespoon sugar
3 tablespoons pearl tapioca

5 HOUR BEEF STEW

A great sounding recipe that comes from Nebraska's KFOR 1240 AM Problems & Solutions Cookbook Featuring Winter Favorites. My fall 2008 cookbook swap partner KGCOOK sent me the cookbook along with many other wonderful cookbooks to read. Can sizes are approximate sizes, recipe calls for small cans of peas and mushrooms.

Provided by lauralie41

Categories Stew

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 13

5 Hour Beef Stew image

Steps:

Preheat oven to 275 degrees.
In a large bowl add all the ingredients and mix to combine. Place mixture in a baking dish, cover and bake for 5 hours. Do not uncover during baking time.
Serve in bread bowls or with hard rolls.

Nutrition Facts : Calories 599.6, Fat 8.8, SaturatedFat 3.6, Cholesterol 108.9, Sodium 1791.2, Carbohydrate 79, Fiber 14.5, Sugar 16.6, Protein 49.5

Ingredients

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

CROCKPOT 5 HOUR BEEF STEW

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

Crockpot 5 Hour Beef Stew image

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

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

FIVE HOUR STEW

Easy recipe to make. Takes no time at all and the important thing is that it's good.

Provided by Vas

Categories Soups, Stews and Chili Recipes Stews Beef

Time 5h15m

Yield 6

Number Of Ingredients 13

Five Hour Stew image

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste.
Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.
Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 41.7 g, Cholesterol 77.9 mg, Fat 16.7 g, Fiber 8.1 g, Protein 29.4 g, SaturatedFat 6.3 g, Sodium 700.7 mg, Sugar 11.5 g

Ingredients

2 pounds cubed beef chuck roast
4 carrots, chopped
2 onions, sliced into rings
2 tablespoons brown sugar
½ cup Burgundy wine
3 tablespoons tapioca
salt to taste
ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups canned potatoes
1 (5 ounce) can water chestnuts
2 cups canned mushrooms, drained

ELLEN'S FIVE-HOUR STEW TO DIE FOR

Hearty, filling comfort food. Serve this on a frosty winter night with a basket of marble rye rolls and lots of softened butter. Guaranteed to warm the cockles of the hardest heart! Updated 06-22-14

Provided by Ellen Bales

Categories Beef

Time 5h30m

Number Of Ingredients 10

ELLEN'S FIVE-HOUR STEW TO DIE FOR image

Steps:

1. Combine all ingredients in Dutch oven.
2. Cover and bake at 250 for 5 hours.
3. Don't peek!
4. The aroma will drive you wild!

Ingredients

2 lb lean beef cubes
4 carrots, cut in bite-size pieces
6 to 8 potatoes, cubed
1 large green pepper, chopped coarsely
1 medium onion, chopped
2 or 3 stalks celery, chopped small
4 or 5 Tbsp minute tapioca
3 tsp salt
dash(es) pepper
2 c tomato or v-8 juice

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