Oven 5 Hour Beef 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.

OVEN-BAKED BEEF STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
• Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
• Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.

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.

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 250 degrees F (120 degrees C).
• Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
• Bake in preheated oven until beef and potatoes are tender, about 5 hours.

OVEN-BAKED BEEF STROGANOFF

Steps:

• Heat a frying pan over medium-high heat. Coat bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
• Add remaining oil to the frying pan. Saute onion, mushrooms, and garlic until softened, about 5 minutes. Remove from heat; add red wine, tomato paste, flour, salt, pepper, and bay leaf. Blend in beef broth until well combined. Pour mixture over beef. Cover baking dish with aluminum foil.
• Bake in the preheated oven until beef is tender, about 1 hour. Gently stir in sour cream and serve.

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.

FIVE HOUR BEEF STEW

Steps:

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