5 from 12 votes
Oven Baked Stew
Oven Baked Stew consists of lean beef stew meat layered with diced potatoes, carrots, and onion, all baked together under a creamy sauce made with condensed cream of celery soup and ketchup. Seasoned with onion soup mix and paprika, this slow-baked dish yields tender meat and vegetables infused with a savory, slightly tangy sauce. The bake method allows flavors to meld while creating a comforting one-dish meal.
Prep Time
15 mins
Cook Time
3 hrs
Servings:
8
Course:
Main Course, Dinner, Others
Cuisine:
American
Ingredients
- 2 pounds beef stew meat should be cut up into bite size pieces, lean
- 2 packets (1 ounce, each) onion soup mix dry
- 1/2 teaspoon paprika
- 5 medium russet potato peeled and diced into 1-inch pieces
- 6 medium carrot peeled and diced
- 1 small yellow onion chopped
- 2 cans (10.75 ounces, each) condensed cream of celery soup
- 1 cup ketchup (or tomato sauce)
Instructions
- Preheat oven to 325 degrees F. Spray a 9x13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in prepared dish. Sprinkle paprika and dry onion soup mixes evenly over meat. Top meat evenly with diced potatoes, carrots and onion.
- Whisk together the cream of celery soups and ketchup in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.
- Cover pan with lid or tightly with foil. Bake in preheated oven for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove dish from oven and then remove lid or foil. (*Be careful, steam will be released when you uncover it!) Let stand about 5 minutes before serving. Enjoy!
Cup of Yum