5-Hour Oven Beef Stew

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.

Step: 1

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

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.

Per Serving: 393 calories; protein 20.1g; carbohydrates 42.7g; fat 16.1g; cholesterol 50mg; sodium 497.5mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.