granny's five hour beef stew
(1 rating)
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My Mom made this all the time when I was growing up - it was one of my favorite meals! She always called it 'Five Hour Beef Stew', and since all the grandkids call her Granny, I thought I would rename it so they would know where the recipe came from. Thanks Mom!! The only difference in my version is the cream of mushroom soup and the green beans. Since my husband detests anything with celery, I made the soup substitution. He also requested that I add the green beans. Hope you enjoy! P.S. I will post pics next time I make it.
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(1 rating)
yield
10 - 15 - it depends on how hungry you are!
prep time
45 Min
cook time
5 Hr
Ingredients For granny's five hour beef stew
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3 to 4 lbstew beef
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3 lbpotatoes
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2 lbbaby carrots
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2 cantomato soup (family size)
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2 cancream of mushroom soup (family size)
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2 cancorn
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2 canpeas
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2 cancut green beans
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salt and pepper
How To Make granny's five hour beef stew
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1Preheat oven to 350 degrees.
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2Trim excessive amounts of fat from beef, but leave some for flavor. Cube into about 3/4 or 1 inch pieces.
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3Peel and cube potatoes into about 3/4 or 1 inch pieces.
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4Cut baby carrots in half, if smaller pieces are desired - I leave mine whole.
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5In a large roasting pan, thoroughly combine all four cans of soup. NOTE: for those of you that don't like mushrooms: use 4 small cans of cream of celery - either way tastes good to me!
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6Add beef, potatoes, carrots, and a few shakes of salt and pepper to soup; mix well.
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7Cover and bake for 4 hours, stirring about every 30 to 45 minutes.
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8Drain water, then add corn, peas, and green beans.
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9Cover and bake for 1 hour, stirring about every 15 minutes.
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10Serve with rolls or biscuits.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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