15 Jun 2009
The five hour stew is a beef stew made with round steak cooked in beef consomme. Baked with vegetables like bell peppers, celery and onions, the five hour stew is prepared with cubed white bread for body and can be served with a salad.
|Round steak||2 Pound|
|Canned beef consomme||10 1⁄2 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Red potatoes||2 Large, cut in eights|
|Carrots||6 , cut into 1 inch pieces|
|Chopped celery||1 Cup (16 tbs)|
|Green pepper||1⁄4 Medium, chopped|
|Onion/12 small boiling ones||1 Medium, chopped|
|White bread slice||1 , cubed (With Crusts)|
Trim excess fat from meat; cut in pieces about 1-inch square.
Combine all ingredients in Dutch oven, mixing thoroughly.
Bake, tightly covered, in preheated 250-degree oven for 5 hours.
Stir once or twice during cooking period.
Five-Hour Stew Recipe