Real Recipes From Real Home Cooks ®

granny's five hour beef stew

★★★★★ 2
a recipe by
Elaine Bovender
Wilmington, NC

When my children were young and it was time to pick out our Christmas tree, we would go to the nearest tree farm to cut our own. We lived in a much colder climate at that time, so it was usually a very cold and snowy morning. I would put this stew in the slow cooker and by the time we got home and got the tree up and decorated, this stew would be just about perfect! We live in a much warmer climate now and I've found that even on the hottest days, I can put this stew in the slow cooker and have a nice meal without heating up my kitchen. Either way, this is a great comfort food..Enjoy

★★★★★ 2
serves 6-8
prep time 15 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For granny's five hour beef stew

  • 3 pounds stew beef
  • 2-14.5 ounce cans stewed diced tomatoes
  • 1 box frozen peas
  • 6 whole carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 3 medium or 2 large onions, coarsely chopped
  • 4 tablespoons minute tapioca
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • generous grinding of black pepper
  • 2 bay leaves
  • 2 ounces red wine or beef broth
  • pinch of thyme, marjoram and rosemary

How To Make granny's five hour beef stew

  • 1
    Place all ingredients into a slow cooker and cover tightly. Cook on low for 5 to 6 hours, stirring occassionally. If stew seems too thick or dry, you may add a little more beef broth.
  • 2
    Alternate directions: Put all ingredients into a deep casserole dish and cover tightly. Bake at 225 degrees for 5 hours.
  • 3
    Serve hot with rolls, cornbread or biscuits. You may also serve over rice or mashed potatoes.