5 hour beef stew recipe

Written BySheba G Updated On
5 hour beef stew recipe
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The Best 5 hour beef stew recipe

I love a good beef stew, and this 5 hour beef stew recipe is one of my all-time favorites. It’s a classic dish that has been passed down through generations, and I’ve made it my own over the years.

This recipe is perfect for a hearty family dinner or a cozy night in. It’s filled with tender beef, hearty vegetables, and a rich, flavorful broth that warms the soul.

My kids love it too, and it’s always a hit at family gatherings. The best part about this recipe is that it’s incredibly easy to make.

You just need to set it and forget it, and in just a few hours, you’ll have a delicious, comforting meal ready to go. It’s a great way to use up some of the leftover vegetables in the fridge, and it’s packed with nutrients like protein, iron, and vitamin C.

Plus, it’s a great meal prep option for busy families. You can make a big batch on the weekend and have it ready for the week ahead.

I love serving this stew with a side of crusty bread or dinner rolls to soak up all the delicious broth. It’s a classic dish that never disappoints, and I know you’ll love it as much as I do.

5 Hour Beef Stew

5 Hour Beef Stew

4.9 from 1411 votes

This 5 hour beef stew recipe is a classic comfort food dish. The beef is tender, and the vegetables are cooked to perfection.

Prep Time20 mins
Cook Time5 hours
Resting Time0 mins
Total Time5 hours 20 mins
Servings: 6-8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs beef stew meat, cut into chunks
2 cups beef broth
2 cups water
2 large onions, chopped
4 carrots, chopped
4 potatoes, chopped
1 cup frozen peas
2 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1 tsp dried thyme
2 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp olive oil

👨‍🍳Directions

1Preheat your oven to 350°F.
2Season the beef chunks with salt and pepper.
3Heat the olive oil in a large Dutch oven over medium-high heat.
4Add the beef in batches and sear on all sides until browned.
5Remove the beef from the pot and set it aside.
6Add the onions, carrots, and garlic.
7Cook until the onions are translucent, about 5 minutes.
8Stir in the flour and cook for 1 minute.
9Add the beef broth, water, tomato paste, thyme, and beef back to the pot.
10Stir to combine and bring to a boil.
11Cover the pot and transfer to the preheated oven.
12Cook for 4-5 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
13Add the frozen peas and cook for an additional 5 minutes.
14Serve hot and enjoy.
15If you are using a slow cooker, follow steps 1-2 and then transfer the contents to the slow cooker.
16Cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
17Stir in the frozen peas and cook for an additional 5 minutes.
18Serve hot and enjoy.

🔧Equipment

Slow cooker or Dutch oven
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 6g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: For a richer flavor, use red wine instead of beef broth. You can also add other vegetables like bell peppers or celery. Be sure to cook the stew low and slow for the best results. This is a dish that only gets better with time.

This 5 hour beef stew recipe is a classic comfort food that’s perfect for any occasion. It’s easy to make, and the results are always delicious. Plus, it’s a great way to use up leftover vegetables and pack in plenty of nutrients.

You can make a big batch and freeze the leftovers for later, or serve it to your family and friends at a gathering. It’s a hearty and satisfying meal that everyone will love. I always keep this recipe on hand for a cozy night in or a family gathering.

It’s a great dish to serve with some crusty bread or dinner rolls on the side. The stew will keep in the refrigerator for up to 5 days, and it freezes well for up to 3 months. Just reheat on the stovetop or in the microwave until hot and bubbly.

Enjoy!

❓ Frequently Asked Questions About 5 Hour Beef Stew

Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables in this recipe. I often use frozen peas and carrots for convenience. Just add them to the stew during the last 5 minutes of cooking to prevent overcooking.

Can I make this recipe in a slow cooker?

Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables on the stovetop, then transfer everything to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours.

Can I freeze leftover beef stew?

Yes, this beef stew freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use a different cut of beef?

While chuck roast or stew meat is traditional for this recipe, you can use other cuts like round or sirloin. However, keep in mind that the cooking time may vary. Tender cuts like sirloin may become tough if overcooked.

Can I make this recipe in a pressure cooker?

Yes, you can make this recipe in a pressure cooker. Brown the beef and sauté the vegetables as instructed, then add all the ingredients to the pressure cooker. Cook on high pressure for 45 minutes, then allow the pressure to release naturally for at least 15 minutes. Be careful when handling the hot contents and be sure to follow the manufacturer’s instructions for your specific model of pressure cooker.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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