Best 7 4 Hour Beef Stew Recipes

4-HOUR BEEF STEW

Steps:

• Preheat the oven to 250 degrees F. In a bowl, mix together the beef, onions, tomato sauce, carrots, and tapioca. Transfer the beef stew mixture to a casserole dish. Cover the beef mixture with the potatoes. Tightly cover the casserole with foil. Place in the oven and bake at 250 degrees F for 4 hours or until the beef is tender. Stir gently before serving.

OLD-FASHIONED OVEN BEEF STEW

Steps:

• Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
• In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
• Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.

5 HOUR BEEF STEW

Steps:

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

FOUR HOUR OVEN BEEF STEW

Steps:

• There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
• Bake at 300 F for 4 hours.
• Adjust the amounts of the ingredients to make this stew your very own creation .

4 HOUR BEEF STEW

Steps:

• Place meat on bottom of 9 X 13 pan.
• Spread veggies over top.
• Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies.
• Mix V8 and ketchup in small bowl and pour over all.
• Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.

HEARTY HEALTHY BEEF STEW

Steps:

• Season beef with garlic powder, salt, pepper, and italian seasoning. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear beef in skillet until all edges are brown, about 2 minutes per edge. Then, add red wine to the pan with the beef and scrape until all the brown bits come off. Turn heat to low and simmer. While beef is simmering, heat 2 tablespoons oil in a large pot over medium-high heat. Add mushrooms and cook without turning till browned on one side, about 3 minutes. Add diced onion and cook, stirring, until onion just begins to brown (about 5 minutes). Once onion begins to brown, add garlic. Cook for about 2 minutes, then add celery and bell pepper. Cook for 3-5 more minutes, until celery begins to brown. Turn heat to low. Add beef and liquid to pot with vegetables. Stir in basil, 2 sprigs of thyme, carrots, and add 1 cup of beef stock (or until beef is covered in liquid). Cook on low heat until beef is tender and cooked completely through and the vegetables are tender. Remove the thyme sprigs. Scoop into bowls, garnish with remaining thyme sprigs, and serve hot. NOTE: To punch the flavor up an extra notch, you can start by cooking bacon in the skillet first, removing it, and browning the stew meat in the bacon fat. Then you proceed as planned and add the bacon at the very end, just before serving. This definitely makes it tastier, but the extra fat is probably outside Tim's "lean meat" recommendation ????

FIVE HOUR STEW

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste.
• Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.
• Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.