THE RECIPE JOURNAL · Main Course
Five-Hour Oven-Cooked Beef Stew
This hearty beef stew is perfect for a cozy day when you can let it slowly simmer to tender perfection. With rich flavors and melt-in-your-mouth meat, it’s a comforting meal that’s worth the wait.
FROM THE KITCHEN • Five-Hour Oven-Cooked Beef Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 250°F (120°C). In a small pot, gently warm the mushroom soup with the water over low heat, stirring occasionally until it’s nice and hot—about 3 to 4 minutes. While the soup is warming up, place the beef in a large casserole dish. Pour the heated soup over the meat and give everything a good toss to mix. Then, add the potatoes, carrots, onions, and celery right on top. Sprinkle in some garlic powder, salt, and pepper to taste. Cover the dish with a lid or foil, and pop it in the oven. Let it cook slowly for about five hours, until the beef is tender and everything is cooked through.
Why you’ll love it
This stew is perfect for those who enjoy rich, deeply flavored meals that melt in your mouth. Slow cooking allows the beef to become tender and the flavors to blend beautifully, creating a comforting dish that feels like a warm hug on a plate.
How to serve
Serve the stew with crusty bread or over creamy mashed potatoes to soak up the delicious sauce. A simple green salad or steamed vegetables make a nice, fresh contrast to the hearty dish.
Storage & leftovers
Let the stew cool completely before transferring to airtight containers. It will keep well in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove to preserve the tender texture.
