Grannys Five Hour Beef Stew Recipes

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.

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.

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!).

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.

Steps:

• Combine all above ingredients into a large baking dish; cover with aluminum foil.
• Bake for 5 hours at 250 degrees-- NO PEEKING!

Steps:

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

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.

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.

Steps:

• Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out 4 circles. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 14-16 minutes., Meanwhile, shred beef with 2 forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Ladle stew into 4 bowls; top each with a pastry round.

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.

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.