5-Hour Oven Beef Stew

3.0
(1)

This oven stew is perfect for a busy day--you just get it in the oven and go about your day while the stew slow-cooks at 250 degrees Fahrenheit.

Prep Time:
25 mins
Cook Time:
5 hrs 5 mins
Total Time:
5 hrs 30 mins
Servings:
5
Yield:
5 servings
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Ingredients

Original recipe (1X) yields 5 servings

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • ½ (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

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C).

  2. Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.

  3. While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.

  4. Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Nutrition Facts (per serving)

393 Calories
16g Fat
43g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 393
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 29%
Cholesterol 50mg 17%
Sodium 498mg 22%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 20g 40%
Vitamin C 40mg 44%
Calcium 61mg 5%
Iron 4mg 21%
Potassium 1155mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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