5-Hour Oven Beef Stew Recipe
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.
Ingredients
- 10.5 ounce condensed cream of mushroom soup 1 can
- 5 ounce water
- 1 pound cubed beef stew meat
- 4 pieces medium sized potatoes peeled and cubed
- 4 pieces carrots cut into 1/2-inch slices
- 2 pieces medium sized onions diced
- 1 cup celery cut into 1/2-inch slices
- 1 pinch garlic powder or to taste
- 1 pinch salt and ground black pepper or to taste
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
- 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.
- Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.
Notes
- Servings Per Recipe: 5
- Calories: 393.4
- % Daily Value *
- protein: 20.1g 40 %
- carbohydrates: 42.7g 14 %
- dietary fiber: 5.9g 24 %
- sugars: 6.4g
- fat: 16.1g 25 %
- saturated fat: 5.8g 29 %
- cholesterol: 50mg 17 %
- vitamin a iu: 8174.1IU 164 %
- niacin equivalents: 7.5mg 58 %
- vitamin b6: 0.8mg 51 %
- vitamin c: 39.7mg 66 %
- folate: 50.1mcg 13 %
- calcium: 60.6mg 6 %
- iron: 3.7mg 21 %
- magnesium: 64.7mg 23 %
- potassium: 1155mg 32 %
- sodium: 497.5mg 20 %
- thiamin: 0.3mg 28 %
- calories from fat: 144.6