Granny's Five Hour Beef Stew Recipe

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Granny's Five Hour Beef Stew

Rae Perkins


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.

★★★★★ 1 vote
10 - 15 - it depends on how hungry you are!
45 Min
5 Hr


3 to 4 lb
stew beef
3 lb
2 lb
baby carrots
2 can(s)
tomato soup (family size)
2 can(s)
cream of mushroom soup (family size)
2 can(s)
2 can(s)
2 can(s)
cut green beans
salt and pepper


1Preheat oven to 350 degrees.
2Trim excessive amounts of fat from beef, but leave some for flavor. Cube into about 3/4 or 1 inch pieces.
3Peel and cube potatoes into about 3/4 or 1 inch pieces.
4Cut baby carrots in half, if smaller pieces are desired - I leave mine whole.
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!
6Add beef, potatoes, carrots, and a few shakes of salt and pepper to soup; mix well.
7Cover and bake for 4 hours, stirring about every 30 to 45 minutes.
8Drain water, then add corn, peas, and green beans.
9Cover and bake for 1 hour, stirring about every 15 minutes.
10Serve with rolls or biscuits.

About this Recipe

Course/Dish: Beef, Beef Soups
Other Tag: Quick & Easy