5 Hour Stew

Name: 5 Hour Stew
Ingredients: 2 lb. stewing beef, cut into cubes; 4 medium onions, peeled; 4 medium carrots, peeled and cut into chunks; 3 potatoes, peeled and quartered; 2 stalks celery, cut into chunks; 2 (10 1/2 oz.) cans condensed tomato soup; 3/4 c. water; 1 tsp. salt; pinch of black pepper; 1/4 c. apple juice; 1 (10 oz.) pkg. frozen peas; parsley

12 ingredients

6 steps

Ingredients

2 lb. stewing beef, cut into cubes
4 medium onions, peeled
4 medium carrots, peeled and cut into chunks
3 potatoes, peeled and quartered
2 stalks celery, cut into chunks
2 (10 1/2 oz.) cans condensed tomato soup
3/4 c. water
1 tsp. salt
pinch of black pepper
1/4 c. apple juice
1 (10 oz.) pkg. frozen peas
parsley

Directions

1

Preheat oven to 275°.
2

Combine all ingredients, except the peas and parsley, in large casserole with a tight-fitting lid.
3

Do not stir.
4

Bake for 5 to 6 hours without stirring.
5

Add peas and parsley to taste and bake for 30 minutes longer.
6

Serve the stew from the casserole.