Name: 5-Hour Oven Beef Stew
Prep time: 25 min
Cook time: 5 h 5 min
Total time: 5 h 30 min
Yield: 5 servings
Ingredients: 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

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

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

Step 1

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

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Step 2

Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
Step 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.
Step 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; protein 20.1g; carbohydrates 42.7g; fat 16.1g; cholesterol 50mg; sodium 497.5mg. Full Nutrition

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Ingredients

Directions

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