5-Hour Oven Beef Stew

Name: 5-Hour Oven Beef Stew
Total time: 330
Yield: 5
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

Recipe by Elisa Sue from allrecipes.com

Dinner 6 Hr. 30 Mins.

Ingredients

5 servings

•

1 (10.5 ounce) can condensed cream of mushroom soup
•

½ (10.5 ounce) can water
•

1 pound cubed beef stew meat
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4 medium potatoes, peeled and cubed
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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

Instructions

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.