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    You are in: Home / Recipes / 5 Hour Beef Stew Recipe
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    5 Hour Beef Stew

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 01, 2009

      We loved this! I halved the recipe for the 2 of us, and still had leftovers. I did make a couple of small changes I used stewed tomatoes in place of tomato soup, and fresh green beans,fresh mushrooms, and frozen peas. To make up for the lack of added water from the can veggies I added 1 cup of beef broth. A delicious stew that I will make many times this fall and winter I'm sure! Thanks Lor!

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    • on August 12, 2014

      Delicious! I had a double amount of the stew beef, so I made a double batch of this. A few tweaks: I had one lonely zucchini from the landlord's garden, so I sliced it up and tossed it in. My potatoes were kinda big, so I didn't bother doubling the amount added. I didn't have enough tomato soup, so I added what I had and supplemented it with canned stewed tomatoes. I had a handful of leftover canned peas in the fridge with no liquid, so I added those, plus some frozen peas. Like another reviewer, I added some beef broth to make up for the missing liquid. I forgot to pick up some Burgundy wine while I was out, so I used some Chianti instead (closest sub on hand). This does come out thinner than what I would expect in beef stew, so I tend to think of this more like a hearty veggie beef soup than a beef stew, but that was perfectly fine with me -- didn't make it any less tasty! Oh, and I needed it to cook longer than 5 hours, so I did this in the crockpot overnight (~8 hours on low, then maybe another 45 minutes on high because my potatoes and carrots needed to cook just a bit more). This is a definite keeper that I'll be digging out again once that chilly soup weather kicks in. Thanks for posting! Made for Culinary Quest I

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    • on August 11, 2014

      Great stew. I made this in the crockpot with a couple of minor changes. I used some leftover green beans and added some fresh mushrooms about an hour before it was done. The house smelled wonderful and it didn't heat up the kitchen since it was in the high 80's outdoors. Thanks for sharing, Lori. Made for Culinary Quest 2014.

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    • on July 24, 2012

      This was simple to throw together and put in the oven, this recipe could also be easily converted to a crock pot recipe, so you could be away all day and not heat the kitchen up. I like the addition of tomato soup to stews and it was good in this recipe, also. I love all the hearty veggies - peas, green beans, mushrooms, potatoes and I also used carrots.

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    • on February 24, 2011

      I love easy recipes that I can make earlier in the day and let go until we all get home from work. This recipe had the house smelling wonderful too. I subbed beefbroth for the wine, but other than that..and omitting the mushrooms and peas, made as directed. Thanks for this great stew recipe Lori~!
      Made for RecipeTag at KK's.

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    • on August 03, 2009

      The was outstanding, I swear I was having a recipegasm. It is like a good old fashioned recipe with the great old fashioned flavours. It made a lot so it had to be cooked in 2 large casserole's, it would have easily served 6 to 8 people and since we are only a family of fve we have left overs, which will probably be even better today!

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    Nutritional Facts for 5 Hour Beef Stew

    Serving Size: 1 (812 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.5
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 3.5 g
    Cholesterol 108.8 mg
    Sodium 1791.1 mg
    Total Carbohydrate 78.9 g
    Dietary Fiber 14.4 g
    Sugars 16.5 g
    Protein 49.4 g

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