granny's five hour beef stew
(1 RATING)
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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prep time
45 Min
cook time
5 Hr
method
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yield
10 - 15 - it depends on how hungry you are!
Ingredients
- 3 to 4 pounds stew beef
- 3 pounds potatoes
- 2 pounds baby carrots
- 2 cans tomato soup (family size)
- 2 cans cream of mushroom soup (family size)
- 2 cans corn
- 2 cans peas
- 2 cans cut green beans
- - salt and pepper
How To Make granny's five hour beef stew
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Step 1Preheat oven to 350 degrees.
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Step 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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Step 3Peel and cube potatoes into about 3/4 or 1 inch pieces.
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Step 4Cut baby carrots in half, if smaller pieces are desired - I leave mine whole.
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Step 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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Step 6Add beef, potatoes, carrots, and a few shakes of salt and pepper to soup; mix well.
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Step 7Cover and bake for 4 hours, stirring about every 30 to 45 minutes.
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Step 8Drain water, then add corn, peas, and green beans.
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Step 9Cover and bake for 1 hour, stirring about every 15 minutes.
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Step 10Serve with rolls or biscuits.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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