5 Hour Oven Beef Stew Recipes

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5-HOUR OVEN BEEF STEW



5-Hour Oven Beef Stew image

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

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

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

OVEN-BAKED BEEF STEW



Oven-Baked Beef Stew image

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

OVEN BEEF STEW



Oven Beef Stew image

No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 13

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Steps:

  • In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

OVEN BEEF STEW



Oven Beef Stew image

A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.

Provided by KARPITS

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h15m

Yield 8

Number Of Ingredients 7

1 pound beef stew meat, cut into 1 inch cubes
2 cups cubed potatoes
2 cups chopped carrots
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 ¾ cups water
1 cup frozen green peas

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
  • Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 17.5 g, Cholesterol 38 mg, Fat 13.9 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 645.1 mg, Sugar 4.2 g

5 HOUR BEEF STEW



5 Hour Beef Stew image

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

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

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

OVEN 5 HOUR BEEF STEW



Oven 5 Hour Beef Stew image

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

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

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



Mamaw's 5 Hour Beef Stew image

Mamaw's 5 Hour Beef Stew is an old fashioned, thick, beef stew recipe that easy is to make and a family favorite!

Provided by The Farmwife Cooks

Categories     Main Dish

Number Of Ingredients 11

2 lbs Beef Stew Meat
6 carrots (cut up)
6 potatoes (cut up)
1 cup celery (diced)
1 green pepper (diced)
1 or 2 onions (chopped)
1 heaping Tbls sugar
3 heaping Tbls tapioca (uncooked)
2 10.75 oz cans Tomato Soup
18 oz V-8 juice
Salt and Pepper (to taste)

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 BEEF STEW



5 Hour Beef Stew image

This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.

Provided by Anna Johnson

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h20m

Yield 10

Number Of Ingredients 9

2 pounds beef tenderloin steaks, diced
8 potatoes, peeled and diced
4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8®)
3 cups diced carrots
1 cup diced celery
1 onion, diced
3 tablespoons tapioca
1 tablespoon white sugar
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 45.2 g, Cholesterol 76.2 mg, Fat 10.4 g, Fiber 6.6 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 470.4 mg, Sugar 9.8 g

FOUR HOUR OVEN BEEF STEW



Four Hour Oven Beef Stew image

This recipe was passed on to me by my sister-in-law about 6 years ago. I know you will enjoy the stew.

Provided by Moe Martin

Categories     Stew

Time 3h

Yield 12 serving(s)

Number Of Ingredients 13

2 lbs stewing beef
2 tablespoons minute tapioca
2 tablespoons brown sugar
1 cup celery, chopped
1 cup carrot, chopped
1 cup peas
1 tablespoon salt
2 cups potatoes, diced
1 teaspoon Accent seasoning (optional)
1 large onion, chopped
1 (10 ounce) can French onion soup
15 ounces tomato juice or 15 ounces Clamato juice
1 (19 ounce) can tomatoes, chopped

Steps:

  • There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
  • Bake at 300 F for 4 hours.
  • Adjust the amounts of the ingredients to make this stew your very own creation .

Nutrition Facts : Calories 181.3, Fat 4, SaturatedFat 1.6, Cholesterol 48.4, Sodium 929.2, Carbohydrate 18.4, Fiber 2.9, Sugar 8.9, Protein 19.4

FIVE HOUR STEW



Five Hour Stew image

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

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

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

FIVE HOUR BEEF STEW



Five Hour Beef Stew image

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

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

Steps:

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

FIVE HOUR BEEF STEW



Five Hour Beef Stew image

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

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

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!).

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