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5 Hour Beef Stew

Rated as 4.78 out of 5 Stars

"This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins."
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5 h 20 m servings 399
Original recipe yields 10 servings


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  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
  3. Bake in preheated oven until beef and potatoes are tender, about 5 hours.

Nutrition Facts

Per Serving: 399 calories; 10.4 45.2 30.4 76 470 Full nutrition

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This is a very good yet simple tasting stew. I've made it many times when out of town guests were coming but arrival time was not certain. It has always been a hit with everyone I've served. I'v...

I've been making this for years and my mom for years before me. I use baby carrots, baby reds 1 celery stalk, 1 med onion and three lbs stew meat. Inexpensive meat works great it will turn out t...

Put in crockpot and cooked 10 hours, good flavor

My family liked this stew. I was out of tapioca so I tossed the beef with 1/4 cup flour with salt and pepper and I just forgot about the sugar. It stilled turned out great!

Wonderful recipe. Took Kathy's suggestion and cooked it in the crockpot for 10 hours. Will definitely make again.

I made it like it written, just added string beans and at the

I used a couple of bags of frozen "stew" blend (onion, celery, potato, carrot) vegetables and used double the amount or granulates instant tapioca. Thank you so much for sharing, this was alway...