Grannys Five Hour Beef Stew Recipes

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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

GRANNY'S BEEF STEW



Granny's Beef Stew image

The recipe is based on the stew my granny used to make, over the years I've made a few changes. You can make it without wine, just increase the amount of broth, but the wine really brings out the flavor of the beef. If you happen to have Trader Joes in your area, their two buck Shiraz or Merlot work fine for this recipe.

Provided by lindieb

Categories     Stew

Time 2h45m

Yield 6-7 serving(s)

Number Of Ingredients 13

2 lbs beef stew meat
3 russet potatoes
1 lb carrots or 1 lb baby carrots
1 (8 ounce) can tomato sauce
2 (14 ounce) cans beef broth
1 cup red wine
1 medium onion, chopped
2 cups flour
1 bay leaf
salt
granulated garlic
pepper
oil

Steps:

  • Put about two cups of flour on a plate, or layer of foil, and season well with salt, pepper and garlic. Heat about a 1/4 to 1/2 inch of oil in a skillet. Flour meat in small batches and brown in hot oil. Transfer meat to soup pot, and continue until all meat is browned.
  • Add onion, 2 cans of broth, about a cup of red wine, tomato sauce, and bay leaf to soup pot, bring to a boil, then cover and let simmer at least one hour. Remove bay leaf. Taste the broth of the stew at this point and decide if it needs a little salt or pepper. Also decide if there is enough broth, and at this point you can add more wine or beef broth.
  • Peel carrots and slice into disks about ¼ inch thick (or you can use the little baby carrots - then you won't have to slice them etc). Add to pot, let cook about a half hour.
  • Peel potatoes and cut into pieces about the same size as the stew meat chunks. Add to pot, let cook until potatoes are tender.
  • Now you need to thicken the broth just a bit. Easiest way is to take about two tablespoons of flour, in a small bowl, and add about a tablespoon of oil. This will make a paste - add enough of the broth from the stew to this mixture to thin it out, to make it almost pourable. Add this mixture to the stew, stirring constantly as you pour it in (or it will lump up). When it's mixed in well, put the cover back on and let it cook about 10 more minutes.

EASY STOVETOP BEEF STEW



Easy Stovetop Beef Stew image

Who says beef stew is boring? This stovetop beef stew recipe is rich, flavorful, and easy to make! Simple, real food ingredients shine in this hearty meal that is sure to be a family favorite!

Provided by Sara Garska

Categories     Main Course

Time 2h30m

Number Of Ingredients 10

1 pound chuck roast
1 pound russet potato
1/2 pound carrots
1/2 cup onion (chopped)
1 tsp chopped garlic (Add more if you want!)
2 Tablespoons olive oil
2 Tablespoons cornstarch
1-2 teaspoon Italian seasoning
1 teaspoon salt
2-4 cups beef broth

Steps:

  • Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
  • Allow meat and cornstarch mix to sit on the counter for an hour.
  • Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
  • Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
  • Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
  • Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
  • Add the chopped garlic to the pot and stir for one minute.
  • Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
  • Bring the meat mixture to a low simmer, cover, and cook for an hour.
  • At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
  • Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
  • In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
  • Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!

Nutrition Facts : Calories 412 kcal, Carbohydrate 32 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1166 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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.

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!

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!).

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

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.

GRANDMA'S HOMEMADE BEEF STEW



Grandma's Homemade Beef Stew image

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

Provided by COTTNBLOSM

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h25m

Yield 8

Number Of Ingredients 12

2 pounds cubed beef stew meat, trimmed
6 cups water
1 large yellow onion, cut into large chunks
salt and ground black pepper to taste
6 large carrots, cut into 1/2-inch pieces
5 red potatoes, cut into small chunks
5 stalks celery, cut into 1/2-inch pieces
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) can sweet peas, drained
1 (14.5 ounce) can crushed tomatoes
1 (6.5 ounce) can tomato sauce

Steps:

  • Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
  • Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g

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

GRANDMA BESSIE'S BEEF STEW



Grandma Bessie's Beef Stew image

Make and share this Grandma Bessie's Beef Stew recipe from Food.com.

Provided by Lali8752

Categories     Stew

Time 3h30m

Yield 15 serving(s)

Number Of Ingredients 8

2 -3 lbs stew meat, cut into big bite size pieces
3 -4 lbs potatoes, peeled and cut into big bite size pieces
1 bag carrot, peeled and cut into big bite size pieces
1 bunch celery, cut into big bite size pieces
1 -2 clove garlic, chopped fine
1 large onion (I keep this whole because I can't digest onion. Love the flavor but can't eat the actual onion)
1 bottle ketchup
salt and pepper

Steps:

  • If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while.
  • Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup.
  • Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup.
  • Add carrots, celery, potatoes, garlic and onion.
  • When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil.
  • Cover with a lid and let this simmer for a few minutes.
  • Meat will be soooooo tender.
  • add meat mixture (oil, drippings and all) to the veggies.
  • Mix well.
  • Add the salt and pepper.
  • Let this cook until it is thick and the veggies are tender.
  • The"secret" is the ketchup.
  • The stew doesn't taste a thing like ketchup though.

GRANDMA'S BEEF STEW



Grandma's Beef Stew image

This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother.-Trisha Kaylor, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound lean ground beef (90% lean)
1/2 medium onion, chopped
3 tablespoons chopped green pepper
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed tomato soup, undiluted
1-1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
3/4 teaspoon salt

Steps:

  • In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Nutrition Facts : Calories 341 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1826mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.

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