5 Hour Stew Recipes

5-HOUR OVEN BEEF STEW

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.

MAMAW'S 5 HOUR BEEF STEW

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.

5 HOUR STEW

Steps:

• 1. Brown the stew meat in a little flour in an oven safe pot. Add 1 cup of beef broth and thicken a little. Add all the other ingredients. Cover with Beef Broth until covered.
• 2. Place in an 200* oven with lid. Bake for 5 hours.

5-HOUR BEEF STEW

Steps:

• 1. Put all ingredients except for frozen peas in slow cooker and cook on high for 5 hours.
• 2. Add in frozen peas in the last 10-15 minutes of cooking.

5 HOUR STEW

Steps:

• 1. USE LG ROASTER OR LG DUTCH OVEN BAKE 250 DEGREES 5-6 HRS
• 2. THROW EVERYTHING INTO THE PAN & BAKE FOR 5-6 HRS KEEP LID ON POT NO PEEKING NO STIRRING
• 3. THIS IS A MEAL IN ITSELF GOOD TO SERVE ON COLD DAYS ENJOY

OVEN 5 HOUR BEEF STEW

Steps:

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

5 HOUR BEEF STEW

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.

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!).

OLD-FASHIONED BEEF STEW

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.

5 HOUR BEEF STEW

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!

FIVE HOUR STEW

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.