Best 7 Grannys Five Hour Beef Stew Recipes

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.

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 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!

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.

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. 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.

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.