Five Hour Beef Stew
Ingredients:
- 2 1/2 lbs. lean stew meat
- 12 small onions
- 6 carrots, cut in 1 inch pieces
- 3 potatoes, cubed
- 1 cup celery, cut in 1 inch pieces
- 1 turnip or rutabaga, cubed
- 1 1/2 tsp. salt
- 2 cans tomato sauce with cheese (8 oz. size)
- 1 cup water
- 1 slice bread, cubed
Directions:
Brown meat and put all the ingredients in a large baking pan or dish with a tight lid. Bake at 250 degrees F for 5-6 hours. Do not lift lid while cooking.
By Robin from Washington, IA
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Variations
6 Hour Stew
Love the big chunks of veggies in this stew.
Ingredients:
- 1 1/2-2 lbs. beef stew meat
- 8 carrots, peeled, cut into chunks
- 8 potatoes, peeled, cut into chunks
- 1 onion, sliced thickly
- 3 cans beef gravy
- 3/4 can water
Directions:
Grease 9x13 inch pan. Combine ingredients. Seal tightly with foil. Bake 5-6 hours at 250 degrees F.
Servings:
6
Prep Time:
15-20 Minutes
Cooking Time:
5-6 Hours
By Robin from Washington, IA
Shared on: 12/01/2011
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Ingredients
- 1 slice white bread, broken up
- 1 cup celery
- 3 medium onions
- 6 carrots
- potatoes ( to suit)
- 2 lb. cubed beef stew meat
- 1 1/2 cup tomato juice
- 3 Tbsp. Minute tapioca
- 1/2 Tbsp. salt
- 1 Tbsp. sugar
- pepper, to taste
Directions
Mix all ingredients together raw. Bake in covered casserole for 5 hours in a 225 degree F oven.
By Robin from Washington, IA
It's starting to cool off in Iowa, especially in the evenings. This is a great fall/winter meal!
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