5-Hour Oven Beef Stew
Mezcal and lime glazed chicken on local sourdough with avocado, queso fresco, and chipotle mayo.
Recipe Summary 5-Hour Oven Beef Stew
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.Ingredients | Freda's Hours1 (10.5 ounce) can condensed cream of mushroom soup½ (10.5 ounce) can water1 pound cubed beef stew meat4 medium potatoes, peeled and cubed4 carrots, cut into 1/2-inch slices2 medium onions, diced1 cup celery, cut into 1/2-inch slices1 pinch garlic powder, or to tastesalt and ground black pepper to tasteDirectionsPreheat 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.Info | Freda's Hoursprep:
25 mins
cook:
5 hrs 5 mins
total:
5 hrs 30 mins
Servings:
5
Yield:
5 servings
TAG : 5-Hour Oven Beef StewSoups, Stews and Chili Recipes, Stews, Beef,
