Tag Archives: beef

Grandma’s 5 Hour Stew Recipe

I have a great stew recipe to share with you today, and I hope you’ll love it. Although I don’t make this stew very often, it’s special to me because it was my Grandma’s recipe. Every time I do make it, memories come flooding back of her in the kitchen. She was a great cook, having learned a lot from her German mother-in-law.

The difference between this stew and others I’ve made is that you don’t brown the meat andstew recipe you bake it at a low temperature, instead of on top of the stove. I guess the slow-cooking is what makes it tender.

I’ve written the stew recipe out just as she had it. I’ve made some changes and note them below. I’m not sure how many years ago she began making this stew, or where the recipe came from, but she’s been gone for more than 30 years, so it’s an oldie!

Five Hour Stew
2 pounds stew meat
1-15 ounce can diced tomatoes, with juice
3 onions, thinly sliced
6 carrots, sliced fairly thick
1 cup celery, sliced fairly thick
4-5 potatoes, cut into large pieces
1/2 cup seasoned croutons
1 T. salt & sugar
3 T. minute tapioca
1/2 cup red wine

Don’t brown the meat.  Mix all ingredients in a covered casserole.  Bake covered for 4-5 hours at 250 degrees and stir occasionally. I’ve found that it works best in a dutch oven with a tight-fitting lid. It seems to make the meat and vegetables more tender when using a lid instead of aluminum foil.

Rather than using red wine, I use beef broth or add water and a bouillon cube. I do one of these variations because I don’t usually have red wine in the pantry.

Instead of minute tapioca, about 2 hours into the cooking time, I mix a little water and flour together (make sure it’s smooth) and stir it in to the stew-that helps make it a little thicker.

I have no idea what the croutons are for, but I always add them-you don’t even know they’re there when it’s finished.  I’m sure the croutons could be left out, though.

Serve it up with some nice crusty French bread and real butter and you’re sure to have a crowd-pleaser.

I hope you enjoy this stew recipe and it becomes one your stand-bys. For more recipes, check out some of my other posts.

If you fix this great dish, please let me know what you think of it and what changes you may have made. Or share your own recipe; that would be awesome!

Marinade Recipes & Blackberry Cobbler Too!

It’s grilling season and blackberry season too, here in Kentucky. I’ve come up with 2 marinade recipes that work great on the grill or in the kitchen. I’m going to share those as well as a recipe I developed using leftovers. For a great ending, I’ve included a link to a homemade blackberry cobbler recipe.

Marinade Recipes

All marinades should include an oil and a citrus. These are what helps break down the fats and tenderize the meat.

First up is a marinade for chicken. I made this one last week:


  • 2 1/2 lb boneless chickenmarinade recipes
  • 1/3 cup oil
  • 1 1/2-2 tsp. dry ranch mix
  • 1 1/2 tsp. lime juice

Place the chicken in a large zippered baggie. Whisk the rest of the ingredients together and pour over top. Seal the bag, letting out the air. Turn the bag every once in a while, making sure the marinade covers all the chicken. Marinate for several hours or overnight. When you’re ready to cook, throw the chicken on the grill.

I served this with alfredo broccoli fettucine and peas.

The day after we had the chicken, I made a marinade for beef kabobs:


  • 1 lb. stew meatbeef kabobs
  • 1/4 cup oil
  • 1 Tb. soy sauce
  • 1 tsp. ground ginger
  • 1 tsp. lime juice

Just like above, whisk and pour the ingredients over the meat in a large baggie. When you’re ready, place the beef cubes on wooden or metal skewers and grill. If you use wooden skewers, be sure to soak in water for a few hours to keep them from catching fire on the grill.

These would have been great with veggies too, but I didn’t have anything appropriate for a kabob, so I served corn and pasta salad with ours.

Leftover Recipe

So the third day, I had leftover fettucine, corn, and peas. I incorporated these into a hamburger helper-type dish:


  • 1 lb. hamburger
  • 1 1/2 cups leftover pasta (I had cooked 2 pouches of pasta sides the first day and used what was leftover)
  • 1/2 cup corn
  • 1/2 cup peas
  • 1 sm. can mushrooms
  • 1 beef bouillon cube
  • 1 cup water
  • 1/2 cup milk
  • salt, pepper, garlic, minced onion, red pepper flakes to taste

Brown the hamburger and drain. Add the rest of the ingredients and simmer for 10 minutes or so.

This was pretty darn good. I love to find ways to use leftovers. I don’t like to be wasteful.

Homemade Blackberry Cobbler

I found this recipe in Kentucky Living magazine. I haven’t tried it but I’m sure it’s delicious. Here’s blackberriesthe link to the recipe and article about Berrylicious Orchard in Woodburn, Kentucky.

Speaking of blackberries, my farm is full of them and I’m thinking about picking and selling them this year. They’re almost ripe enough to pick.

If you have any tips or ideas on how to make these marinades even better, please comment. Or share your own marinade recipes, leftover hacks, and dessert ideas.

pot pie

Pot Pie Recipe-Beef & Chicken

I didn’t really have a pot pie recipe, so I created my own. I’m sure it’s very similar to all the others out there but it gives me a sense of accomplishment when I do it my way through trial and error. And, as usual, I didn’t think to take a picture of it to share with ya. I don’t know why I can’t remember to do that! 🙂

Chicken Pot Pie Recipe

If you’re going to use a crust for the top, thaw out a pre-made frozen pie crust.

In a bowl mix pre-cooked chopped chicken, a can of cream of chicken soup, a can of mixed vegetables, and handfuls of frozen peas and corn if you need more veggies. Add some spices like garlic, salt, pepper, red pepper flakes, and some onion. Pour it into the frozen crust and lay the thawed crust on top or cut strips instead. If you find yourself with a lot of extra filling like I did I just went ahead and used both crusts and didn’t use a top crust.

Bake at 375 for around 50 minutes.

Beef Pot Pie Recipe

Now this pot pie recipe has made me proud. My boyfriend actually suggested the soup for it.

In a bowl mix a can of Chunky Philly Steak soup, a handful of fried onions from a can, 1/2 lb. of pot piebrowned hamburger, frozen corn and peas, salt, and pepper. I had some leftover peas and green beans so I used them along with frozen corn because the soup already has potatoes in it. Pour into a frozen pie crust and bake at 375 for around 40 minutes. Put more fried onions on the top and bake 10 more minutes. Yum!

I’m sorry I don’t use exact measurements. I’m so accustomed to just using whatever I have on hand that I don’t always write things down. I’ll try to do better in the future with that and the photos! 🙂

For another recipe, check out this post for dinner on a budget.