Four Hour Stew Recipes

FOUR HOUR OVEN BEEF STEW

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

Four Hour Oven Beef Stew image

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

Ingredients

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

4 HOUR BEEF STEW

Adopted recipe.The original recipe calls for baking in the oven, but you could also make this in a slow cooker on low if you don't want to tie up your oven for that long. This is a very easy stew to make. There isn't much prep to it, just some rough chopping of the veggies.Make sure you don't lift the foil in the oven b/c the steam helps cook the veggies just right!This would be great with a nice crusty bread on the side.

Provided by Zaney1

Categories Stew

Time 5h30m

Yield 1 nine x thirteen pan, 8 serving(s)

Number Of Ingredients 10

4 Hour Beef stew image

Steps:

Place meat on bottom of 9 X 13 pan.
Spread veggies over top.
Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies.
Mix V8 and ketchup in small bowl and pour over all.
Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.

Nutrition Facts : Calories 240.1, Fat 5.3, SaturatedFat 2.2, Cholesterol 72.6, Sodium 475.9, Carbohydrate 22, Fiber 3.3, Sugar 4.6, Protein 27

Ingredients

2 -3 lbs stew meat
1 large onion, cut up
4 carrots, cut up
2 stalks celery, cut up
3 potatoes, peeled and cut up
1 teaspoon sugar
1 teaspoon salt
3 teaspoons dry tapioca
1 cup V8 vegetable juice
1 cup DelMonte ketchup

4 HOUR STEW

Categories Soup/Stew Beef Bake Vegetarian Wheat/Gluten-Free Fall Winter

Yield 6 Bowls

Number Of Ingredients 15

4 HOUR STEW image

Steps:

*If your diet is gluten-free make sure all the ingredients are or can be gluten-free. (I make recipe gluten-free) Cut Meat and Veggies into bite size pieces. Brown Meat, seasoning with Salt & Pepper Place ALL ingredients in an "oven safe" dutch oven or roaster. Bake (or slow cook on High) at 350 degrees for 4 hours and spuds and veggies are tender. (Add a bit more time if using a slow cooker) Stirring occasionally. ADD salt when nearly done.

Ingredients

2# Stew Meat (Hamburger may be substituted)
5 lg. Carrots (Baby Carrots may be used)
2 lg. Onions
3 lg. Spuds (Potatoes)
6 stalks of Celery
2 tsp. Lemon Juice
1 Tbs. Worcestershire Sauce
1 Tbs. Sugar
1 small can Tomato Sauce (**gluten-free if needed)
1/2 C Catsup (**gluten-free if needed)
1/8 tsp. Thyme
1/2 tsp. Paprika
1/8 tsp. Oregano
2 Bay Leaves
1 quart Water

FOUR HOUR STEW

How to make Four Hour Stew

Provided by @MakeItYours

Categories Beef Soups

Number Of Ingredients 8

Four Hour Stew image

Steps:

Grease casserole and put in diced beef, add rest of ingredients in order given.
Cover and bake in 250 oven for 4 hours.

Ingredients

1.5 pound(s) stew beef
1 - onion, sliced
1 package(s) onion soup mix
3 teaspoon(s) minute tapioca
6 - carrots, sliced
3 - stalks celery, sliced
1 can(s) mushroom soup
1 can(s) water

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Old-Fashioned Beef Stew image

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.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

FIVE HOUR STEW

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

Five Hour Stew image

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

Ingredients

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

More about "four hour stew recipes"

BEEF STEW WITH CARROTS & POTATOES - ONCE …

Web Feb 3, 2011 2 cups beef broth 2 cups water 1 bay leaf ½ teaspoon dried thyme 1½ teaspoons sugar 4 large carrots, peeled and cut into 1-inch …
From onceuponachef.com
Category Dinner
Calories 539 per serving
Total Time 3 hrs 30 mins

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

Four Hour Stew Recipes

FOUR HOUR OVEN BEEF STEW

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

4 HOUR BEEF STEW

4 HOUR STEW

FOUR HOUR STEW

How to make Four Hour Stew

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

FIVE HOUR STEW

Easy recipe to make. Takes no time at all and the important thing is that it's good.

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