5 Hour "No Peek" Beef Stew
A hearty, slow-cooked beef stew packed with vegetables and savory flavors, perfect for comforting family dinners or gatherings, requiring minimal prep and hands-off cooking.
Ingredients
Instructions
- Place all ingredients into a covered oven-safe dish or crock-pot, ensuring the beef is not browned.
- Cook in the oven at 250°F for at least 5 hours without removing the lid, or in a crock-pot on high for 4 1/2 hours.
- Serve hot once cooking is complete.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine or Worcestershire sauce. You can substitute stewing beef with chuck roast or even shredded beef if you have leftovers. If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it in during the last hour of cooking. This dish is easy to customize with seasonal vegetables like turnips or parsnips.
Serving Suggestions
Serve this hearty stew with crusty bread or over a bed of rice for a satisfying meal. It pairs beautifully with Braised Sirloin Tips Over Rice for a comforting dinner. For a balanced meal, consider a side salad or steamed vegetables to complement the rich flavors of the stew. A sprinkle of fresh parsley on top adds a nice touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the stew from drying out. Reheat in a saucepan over medium heat, stirring occasionally, or in the microwave until heated through. You can also freeze the stew for up to 3 months; just be sure to thaw it in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Hour "No Peek" Beef Stew contains roughly 392 calories, with 10g protein, 89g carbohydrates, and 2g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (96% of the Daily Value), and potassium (58% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 801mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a great time-saver. Just add them in during the last hour of cooking to ensure they don’t get too mushy. Choose a mix that includes carrots, peas, and corn for added flavor and nutrition. Remember that frozen ingredients may release extra moisture, so adjust your liquid accordingly.
What can I do if my stew is too salty?
If your stew turns out too salty, adding a peeled potato can help absorb excess salt. Let it simmer for about 15-20 minutes, then remove the potato before serving. Alternatively, you can dilute the stew with additional water or broth, though this may alter the overall flavor and richness.
Can this recipe be made in a pressure cooker?
Absolutely! To adapt this recipe for a pressure cooker, brown the beef and sauté the vegetables first for added depth of flavor. Then combine all ingredients and cook on high pressure for about 35-40 minutes. Allow for a natural pressure release for best results, making sure to adjust the liquid if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).