5 Hour Beef Stew

5 Hour Beef Stew

Made  times
Anna 0

"This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


5 h 20 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 509 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
  3. Bake in preheated oven until beef and potatoes are tender, about 5 hours.


Most helpful
Most positive
Least positive

Put in crockpot and cooked 10 hours, good flavor

I used a couple of bags of frozen "stew" blend (onion, celery, potato, carrot) vegetables and used double the amount or granulates instant tapioca. Thank you so much for sharing, this was alway...

Other stories that may interest you