For an even richer flavor, consider browning the beef in bacon fat instead of olive oil. If you prefer a thicker stew, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking. This stew is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with crusty bread or biscuits for sopping up the delicious broth.
5-Hour Beef Stew
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PREP TIME25 mins
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COOK TIME5 hrs
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TOTAL TIME5 hrs 25 mins
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SERVING10 People
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VIEWS38
Embrace the art of slow cooking with this deeply flavorful beef stew, a comforting classic that transforms simple ingredients into a rich and hearty meal. Tender beef, melt-in-your-mouth vegetables, and a subtly sweet broth create a symphony of flavors that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol76 mg
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Fiber7 g
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Protein30 g
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Saturated Fat4 g
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Sodium470 mg
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Sugar10 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 250 degrees F (120 degrees C). (5 minutes)
02
Step
5 mins
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. (5 minutes)
03
Step
15 mins
Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside. (15 minutes)
04
Step
10 mins
Add the diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and smoked paprika, and cook for another minute until fragrant. (10 minutes)
05
Step
5 mins
Return the beef to the pot. Stir in the potatoes, tomato-vegetable juice cocktail, tapioca, sugar, bay leaves, salt, and pepper. (5 minutes)
06
Step
10 mins
Bring the mixture to a simmer on the stovetop, then cover the pot tightly with a lid. (10 minutes)
07
Step
5 hrs
Transfer the pot to the preheated oven and bake for 5 hours, or until the beef and potatoes are very tender. (300 minutes)
08
Step
20 mins
Remove the pot from the oven and let it rest for 15-20 minutes before serving. Discard the bay leaves. (20 minutes)
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Please Rate
Ari Hermanbogan
Jun 30, 2025My kids are picky eaters, but they devoured this stew. It's a keeper!
Giovanna Gleichner
Jun 19, 2025I followed the recipe exactly, and it turned out perfectly. Thank you for sharing!
Lindsay Beatty
Jun 1, 2025Can I use beef stew meat instead of beef chuck?
Stewart Bayer
May 17, 2025I made this for a family gathering, and it was a huge hit. Everyone loved it!
Guido Mann
Mar 6, 2025The slow cooking time really makes a difference. It's worth the wait!
Darlene Wehner
Feb 13, 2025This stew is amazing! The beef was so tender, and the flavors were incredible.
Destinee Johnston
Feb 1, 2025I added a splash of red wine before baking, and it gave the stew an even deeper flavor.
Cary Pfeffer
Jan 23, 2025I used vegetable broth instead of tomato-vegetable juice, and it was still delicious.
Rasheed Hartmann
Dec 29, 2024I usually add some thyme in it, which makes it even better!