Oven Baked Stew

By srumbel

This stew is INCREDIBLE. The beef is fall-apart tender, the potatoes and carrots are soft, the sauce is thick and creamy and all together it is delicious and so so so easy to make. Since you don't even have to sear the meat or vegetables first, it comes together in no time. All you do is layer the ingredients in a casserole dish and bake for a few hours.
from eatcakefordinner.com

Ingredients

• 1 Lb. lean beef stew meat
• 1 (1 oz.) pkg. dry onion soup mix
• 1/4 tsp. paprika
• 4 med-large carrots, peeled and diced
• 2-3 large Russet potatoes, peeled and diced into 1-inch cubes
• 1/2 c. finely chopped onion
• freshly ground black pepper
• 1 (10 3/4 oz.) can cream of celery soup
• 1/2 c. ketchup

Preparation

Step 1

Preheat oven to 325 degrees. In a large zip-top bag, combine the dry onion soup mix and paprika. Add the meat and shake the bag to coat the meat with the seasonings. Spread out evenly into a greased 8x8-inch baking dish. Top meat with diced carrots, potatoes and onion. Season with some pepper. In a medium bowl, combine the cream of celery soup and ketchup. Spread over the vegetables. Cover tightly with foil and bake for 2 1/2 hours. Serves: 4

To make in the crockpot: Follow directions above for prep. and layer ingredients in the crockpot. Cover with lid and cook on low for 6-7 hours.

Jenn's Notes: The package of stew meat I used was about 1.25 Lbs. and the Russet potatoes I used were very large, so I only used two.