5-Hour Oven Beef Stew

Name: 5-Hour Oven Beef Stew
Prep time: 25 min
Cook time: 305 min
Total time: 330 min
Yield: ['5', '5 servings']
Cuisine: american
Ingredients: 1 (10.5 ounce) can condensed cream of mushroom soup; 0.5 (10.5 ounce) can water; 1 pound cubed beef stew meat; 4 medium potatoes, peeled and cubed; 4 carrots, cut into 1/2-inch slices; 2 medium onions, diced; 1 cup celery, cut into 1/2-inch slices; 1 pinch garlic powder, or to taste; salt and ground black pepper to taste

⏱ 330 mins 🍽 ['5', '5 servings'] 🌶 american 🏷 Main course

This comforting American dinner is ideal for a hectic schedule. After a brief preparation, the stew cooks slowly in a low oven for 5 hours, allowing the beef to become wonderfully tender and the vegetables to soften in a rich, creamy mushroom soup base. It's a simple, hands-off meal that yields a hearty and satisfying result.

Ingredients

1 (10.5 ounce) can condensed cream of mushroom soup
0.5 (10.5 ounce) can water
1 pound cubed beef stew meat
4 medium potatoes, peeled and cubed
4 carrots, cut into 1/2-inch slices
2 medium onions, diced
1 cup celery, cut into 1/2-inch slices
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Method

Set your oven to heat to 250 degrees F (120 degrees C).
In a saucepan, mix the condensed mushroom soup with water and warm it over a low flame, stirring for 3 to 4 minutes.
As the soup heats, arrange the cubed beef in a large casserole dish. Pour the hot soup mixture over the meat and toss to coat. Add the cubed potatoes, sliced carrots, diced onions, and sliced celery. Sprinkle with garlic powder, salt, and black pepper.
Place the lid on the casserole and bake in the heated oven for about 5 hours, until the meat is fully tender and cooked through.

Nutrition (per serving)

Calories393 kcal

Fat16 g

Sugars6 g

Protein20 g

Sodium498 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorElisa Sue