Recipe: Beef Stew

Happy new year! A time to reminisce. A time to cuddle up with warm memories of the comforting food we know will always satisfy our bellies. As we cuddle up under the warmth of blankets in our winter wonderland here in Iowa, what better time to pull out an old recipe. A recipe that has been made time and time again with fresh, wonderful ingredients without fail. Hearty, tasty bites of potato, carrots, celery, tomatoes, and beef. Yup, you guessed it, beef stew. As the smell of this pot-full of goodness drifts through the house, it also brings the comfort of warm memories we leave behind as we turn the calendar to 2018.

The recipe is taken from a local Cedar Falls church cookbook and is a family favorite. Sunday is a perfect day to throw all the ingredients into a pot and in the oven. The secret is in the name, “Five Hour Beef Stew” and the directions will say, “Do not open while baking.” The temptation is hard to fight off, but well worth the potful of yumminess that awaits. Please enjoy this simple recipe to warm you up in this frigid weather. The hope is that it will stir up some of your favorite memories as well.

Recipe credit: Bertha Schwanke.

Photo credit: Jackie Berggren made the recipe Sunday. All the ingredients are mixed together and ready to go in the oven.


1 lb. beef stew meat

1 lb. sliced carrots

4 med. potatoes

1 chopped onion

1 c. chopped celery

1 c. water

2 c. bread crumbs

20 oz. can tomatoes or tomato sauce

salt and pepper


Put all ingredients into an ingress 4-quart casserole dish. Cover with foil, then put on casserole lid. Bake 5 hours at 350 degrees. Do not open while baking. 6 to 8 servings

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