Description
This hearty Oven Baked Stew features tender lean beef, wholesome vegetables, and a savory blend of dry onion soup mix and cream of celery soup. Slow-cooked gently in the oven, this comforting dish delivers rich flavors with minimal effort, perfect for a satisfying family meal.
Ingredients
Scale
Meat and Seasonings
- 2 pounds lean beef stew meat, cut into bite-size pieces
- 2 packets (1 ounce each) dry onion soup mix
- 1/2 teaspoon paprika
Vegetables
- 5 medium russet potatoes, peeled and diced into 1-inch pieces
- 6 medium carrots, peeled and diced
- 1 small yellow onion, chopped
Soup and Sauce
- 2 cans (10.75 ounces each) condensed cream of celery soup
- 1 cup ketchup or tomato sauce
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Lightly spray a 9×13-inch baking dish or Dutch oven with nonstick cooking spray to prevent sticking.
- Layer the Meat and Vegetables: Spread the lean beef stew meat in an even single layer in the prepared dish. Sprinkle the paprika and dry onion soup mix evenly over the meat. Then layer the diced potatoes, carrots, and chopped onion evenly on top of the meat.
- Mix and Add Sauce: In a medium bowl, whisk together the condensed cream of celery soups and ketchup until smooth. Pour this mixture evenly over the meat and vegetables to ensure full coverage.
- Cover and Bake: Cover the baking dish tightly with a lid or aluminum foil. Place in the oven and bake for 2 ½ to 3 hours, until the potatoes and carrots are tender and the meat is cooked through.
- Rest and Serve: Carefully remove the dish from the oven, taking caution of the hot steam when uncovering. Let the stew stand uncovered for about 5 minutes to thicken slightly and cool a bit before serving. Enjoy your comforting, oven-baked stew!
Notes
- Use a Dutch oven if you have one for even heat distribution and better moisture retention.
- Substitute ketchup with tomato sauce if preferred for a less sweet flavor.
- Check tenderness of vegetables around the 2 ½ hour mark to avoid overcooking.
- Leftovers store well covered in the fridge for up to 3 days and reheat gently.
