Name: 5-Hour Oven Beef Stew recipe
Ingredients: 1 (10.5 ounce) can condensed cream of mushroom soup;½ (10.5 ounce) can water;1 pound cubed beef stew meat;4 medium potatoes, peeled and cubed;4 carrots, cut into 1/2-inch slices;2 medium onions, diced;1 cup celery, cut into 1/2-inch slices;1 pinch garlic powder, or to taste;salt and ground black pepper to taste

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Ingredients

1 (10.5 ounce) can condensed cream of mushroom soup ½ (10.5 ounce) can water 1 pound cubed beef stew meat 4 medium potatoes, peeled and cubed 4 carrots, cut into 1/2-inch slices 2 medium onions, diced 1 cup celery, cut into 1/2-inch slices 1 pinch garlic powder, or to taste salt and ground black pepper to taste

Nutrition Info

393.4 calories carbohydrate: 42.7 g cholesterol: 50 mg fat: 16.1 g fiber: 5.9 g protein: 20.1 g saturatedFat: 5.8 g servingSize: - sodium: 497.5 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 250 degrees F (120 degrees C).
Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
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.
Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Recipe Yield

5 servings

Recipe Note

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.

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