5 Hour Beef Stew

5 Hour Beef Stew

Anna 0

"This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins."
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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

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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.

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  • 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.



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...