I was going to wait and post this recipe closer to Fall season, since it’s still 100 degrees outside, but I just couldnt wait. I ♥ a good stew. This is the best one I’ve ever had. Period. When I made these rolls, I wanted something delicious to dip them in, and I knew this was it. As I ate every bite, I moaned and kept declaring my love for it, and Kale just kept rolling his eyes at me.
I was even more excited to have it for leftovers the next day after work! It was actually better as leftovers. Please bookmark this, and try it as soon as the weather cools down. You will LOVE it!
*Recipe Updated 9/24/12– I tried this in the crockpot on low for 8 hours. Worked great! I also updated the recipe by doubling it*
Oven Baked Stew
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2 hr 30 min
2 hr 30 min
- 2 (1 oz) packages of Dry Onion Soup mix
- 1/2 teaspoon Paprika
- 2 pounds lean Beef Stew Meat (cut up into bite sized pieces)
- 5 medium Potatoes, peeled and diced into 1 inch pieces
- 6 large Carrots, peeled and diced
- 1 small Onion, chopped
- 2 cans Cream of Celery Soup
- 1 cup Ketchup
- Preheat oven to 325 degrees. In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread it out evenly into a lightly greased 9×13 baking dish.
- Top meat evenly with diced potatoes, carrots and onion.
- Mix the cream of celery soup and ketchup in a small bowl. Pour all over the meat and vegetables. Cover tightly with foil and bake for 2 1/2 hours.
- Yields: 8 servings
- Crockpot version: Follow directions above for prep and layering ingredients in the crock pot. Cover with lid and cook on Low heat for 8 hours.
Life In The Lofthouse http://life-in-the-lofthouse.com/
Recipe Source: The Girl Who Ate Everything