Oven Baked Stew

BeefcarrotsFallMain CoursePotatoessavorystew
 

    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 9/24/12I 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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Prep Time
20 min
Cook Time
2 hr 30 min
Prep Time
20 min
Cook Time
2 hr 30 min
Ingredients
  1. 2 (1 oz) packages of Dry Onion Soup mix
  2. 1/2 teaspoon Paprika
  3. 2 pounds lean Beef Stew Meat (cut up into bite sized pieces)
  4. 5 medium Potatoes, peeled and diced into 1 inch pieces
  5. 6 large Carrots, peeled and diced
  6. 1 small Onion, chopped
  7. 2 cans Cream of Celery Soup
  8. 1 cup Ketchup
Instructions
  1. 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.
  2. Top meat evenly with diced potatoes, carrots and onion.
  3. 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.
Notes
  1. Yields: 8 servings
  2. 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.
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36 thoughts on “Oven Baked Stew

  1. I didn’t have beef stew so I used plain old hamburger…the boyfriend ate it all up! He loved it! I’ll definately make it again!

  2. Hi Stranger, it’s been AGES since I’ve popped over to say hi. I blame end of the summer, back to school craziness and before that, a 2 week Florida vaca. This stew sounds great, I have been on the hunt for a good one for years….printing and adding this to my fall line up! You had me at Dry Onion Soup mix….love that stuff! 🙂 Hugs, Tonya

  3. This is crazy. I was itching to use my slow cooker last week even though it’s still hot as all heck here. I guess we’re all feeling ready for fall these days, huh? This stew looks great!

    Oh, and please don’t hate me too much, but I tagged you in the seven links project. You can visit my blog for more details. 🙂

  4. This stew is so good, Holly! I made it last night as I was canning peaches and I was trying to be efficient with my time, it smelled so good and tonight I just reheated and away we went with supper! I just make a few changes for me! Thanks again for a great recipe!

  5. I just found your blog and I’am having so much fun finding new recipes! So far we have had the taco soup, it’s good! Tonight we had the oven baked stew, it’s fabulous, we seriously loved it. Next up is the tollhouse pie! Thanks for the recipes! 😉

  6. Wow, this seems less labor intensive than most stews and looks awesome! I am sure it tastes awesome just how you described it! I just found your blog through another blog and love the recipes you have. Please stop by my blog if you’d like and join. Thanks for sharing great recipes!

    Have A Happy Halloween!
    Annamaria

  7. We made your beef stew for supper and it was FABULOUS! My picky husband and ten year old son loved it! I omitted the salt as I think onion soup mix is salty enough and added a stalk of celery. I really like your blog, and I love your photography!

  8. Kristin- I’m so happy you loved it! I’m also glad you told me about omitting the salt. I agree with you 100% so I decided to delete the salt out of the recipe. I agree the onion soup mix has enough in it. 🙂

  9. You lost me at onion soup mix 🙁
    I saw this on pinterest and had to check it out. It was the “Oven Baked” & “Stew” that had my interest peaked. This stew is not “oven baked”. It’s Braised.

  10. @ Anonymous- To ‘Braise’ means to brown meat in hot fat first, then cook at a low temperature in a covered pot. Sorry, there is nowhere in the directions where I state to ‘brown’ the meat first. You simply throw all of the ingredients in a baking dish, cover and then BAKE. As in OVEN BAKED! Thanks 🙂

  11. My recipe ingredients for your BAKED Beef Stew is all here on my kitchen counter. Do I add the required amount of water for the condensed canned soup and the ketchup, or do I use just whats in the can and add it with the ketchup? Your recipe looks delicious…thank you 🙂

  12. This is the best stew I have ever had in my entire life!! I was afraid that it would end up to salty, so I used some salt-free ketchup. It also tastes great reheated in the microwave.

  13. Hi! I have been following your blog for a while now, and love all your recipes! I was wondering if you think it could be put into a slow-cooker and how long would you cook the stew for then? Thanks for some awesome recipes!

  14. Hi Caroline! I definitely think you could do this in a slow cooker. I would maybe cook it on low for about 6-7 hours. The meat pieces are pretty small, so it shouldnt take too long to cook. Let me know if you try it! 🙂

  15. Hi, I have dethawed chicken I need to use. Can I substitute chicken breasts, and if so, how will that change the cooking time?
    Thank you! Michelle

  16. MMmmm again, what a great recipe. I was going to do a stew this week as well, now I think I’ll do this one.

    Try doing your stew in the oven like this in a Tagine for a very moist rich stew.

    …or if you have an earthen pot with a lid for the oven, slow cook it for 2 hours, then take off the lid for last half hour (turn up the heat) and “crisp” up the potatos on top. (I only top it with potatoes)

    Do this in single serving pots and you have an English ‘Hotpot’ found in many working mans pubs as cheap hot grub. Well at least here in the midlands 🙂

  17. Can this be frozen and then baked and/or put in the crock pot? Also, if your freezer recipes need to be cooked from frozen state, do you have modified oven instructions? Thanks!

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