There’s something incredibly comforting about a warm, hearty stew bubbling away in the oven, filling your home with irresistible aromas. This Oven Baked Stew recipe is a classic made simple, using an 11-ounce envelope of dry onion soup mix to infuse rich, savory flavors into tender beef and vegetables. With just a handful of ingredients and minimal prep, you can enjoy a satisfying meal that’s perfect for chilly evenings or anytime you crave a wholesome, home-cooked dinner.
What Makes This Recipe Special
This Oven Baked Stew stands out because of its simplicity and depth of flavor. The dry onion soup mix acts as an all-in-one seasoning blend, eliminating the need for a dozen different spices. Combined with paprika and salt, it creates a savory base that perfectly complements the tender beef stew meat and vegetables. Baking the stew in the oven allows the flavors to meld beautifully while the meat becomes incredibly tender. Plus, the addition of cream of celery soup and ketchup gives the stew a subtle creaminess and a hint of tanginess, balancing the dish perfectly without overpowering the natural flavors.
Ingredient Breakdown
- 11-ounce envelope dry onion soup mix: The heart of the seasoning, delivering bold onion and herb flavors.
- 1/2 teaspoon salt: Enhances all the flavors in the stew.
- 1/2 teaspoon paprika: Adds a subtle smoky warmth and color.
- 1 1/2 lbs lean beef stew meat: Cut into bite-sized pieces for even cooking and tenderness.
- 3 medium potatoes: Peeled and quartered, they soak up the stew’s savory juices.
- 6 boiling onions or regular onions: Cut into 2-inch chunks, they soften and sweeten during baking.
- 6 carrots: Cut into 1-inch pieces or use baby carrots for convenience and sweetness.
- 1 (14.5 ounce) can cream of celery soup: Adds a creamy texture without heaviness.
- 1/2 cup ketchup: Brings a touch of tang and subtle sweetness that balances the savory notes.
Before You Start: Equipment
- Oven-safe Dutch oven or large casserole dish with lid: Essential for baking the stew evenly and trapping moisture.
- Sharp knife: For cutting the beef and vegetables into uniform pieces.
- Cutting board: To prep your ingredients safely and efficiently.
- Mixing bowl: To combine the dry onion soup mix, salt, and paprika with the beef.
- Measuring cups and spoons: For accurate seasoning and liquid measurements.
- Wooden spoon or spatula: To gently stir the stew ingredients together before baking.
Oven Baked Stew — Do This Next
Step 1: Preheat your oven
Preheat the oven to 325°F (163°C). This moderate temperature allows the beef to cook low and slow, becoming melt-in-your-mouth tender.
Step 2: Season the beef
In a large mixing bowl, combine the stew meat with the dry onion soup mix, salt, and paprika. Toss well to coat all the pieces evenly with the seasoning.
Step 3: Prepare the vegetables
Peel and quarter the potatoes, chop the onions into 2-inch chunks, and cut the carrots into 1-inch pieces. If using baby carrots, simply rinse and drain.
Step 4: Assemble the stew
In your Dutch oven or casserole dish, layer the seasoned beef, potatoes, onions, and carrots. Pour the can of cream of celery soup and the ketchup over the top. Gently stir to distribute the soup and ketchup around the meat and vegetables without breaking up the pieces.
Step 5: Cover and bake
Place the lid on your Dutch oven or cover the casserole dish tightly with foil. Bake in the preheated oven for 2 to 2 1/2 hours, or until the beef is fork-tender and the vegetables are cooked through.
Step 6: Serve and enjoy
Once done, give the stew a gentle stir to mix the creamy sauce evenly. Serve hot, ideally with crusty bread or over buttery mashed potatoes for a hearty meal.
Fresh Takes Through the Year
- Spring: Add fresh green beans or peas towards the last 30 minutes of baking for a burst of color and sweetness.
- Summer: Swap the potatoes for sweet potatoes and add diced zucchini to lighten the stew.
- Fall: Incorporate diced butternut squash or pumpkin for earthy sweetness that complements the paprika.
- Winter: Double up on root vegetables like parsnips and turnips for extra heartiness during cold months.
Pro Perspective
Professional chefs often recommend letting a stew rest for 10-15 minutes after baking; this allows the flavors to meld further and the liquid to thicken slightly for a richer sauce. Also, using a Dutch oven ensures even heat distribution and moisture retention, which is key for tender meat and perfectly cooked vegetables. For an extra layer of flavor, consider searing the beef stew meat briefly in a hot pan before seasoning and assembling, though this step is optional if you’re short on time.
Best Ways to Store
This Oven Baked Stew keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. For longer storage, freeze in portions for up to 3 months — just thaw overnight in the fridge before reheating gently on the stove or in the microwave. Stews often taste even better the next day as the flavors deepen, making this a great make-ahead meal.
Reader Q&A
Can I use other types of meat instead of beef?
Yes, you can substitute lean lamb or even chicken thighs cut into chunks. Keep in mind that cooking times may vary slightly depending on the meat’s tenderness.
Is it okay to add more vegetables?
Absolutely! Feel free to add mushrooms, celery, or bell peppers. Just adjust the quantity of liquid ingredients slightly if the stew seems too dry.
Can I make this stew in a slow cooker?
Yes, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The flavors will be just as delicious, though the texture might be a bit softer.
What can I serve with this Oven Baked Stew?
This stew pairs wonderfully with fresh bread, buttery mashed potatoes, or even a simple side salad to brighten the meal. For a pasta twist, try serving it alongside Italian Beef Ragu With Penne or Creamy Goulash Style Pasta for a comforting dinner lineup.
Because You Liked This
- Italian Beef Ragu With Penne – A rich, meaty pasta dish that’s perfect for weeknight dinners.
- Creamy Goulash Style Pasta – A creamy and comforting pasta recipe with a hint of paprika.
- Baked Meatball Rigatoni – A crowd-pleasing baked pasta loaded with tender meatballs and cheese.
Next Steps
Now that you’ve mastered this Oven Baked Stew, consider experimenting with different herbs and spices to create your own signature version. Try adding a splash of Worcestershire sauce or a handful of fresh thyme for added complexity. If you have extra stew, transform it into a delicious filling for savory pies or pot pies. And don’t forget to bookmark this recipe—it’s a reliable go-to when you want a fuss-free, satisfying meal. For more comforting beef recipes, explore the links above and keep your kitchen cozy all year round.
This Oven Baked Stew is a true classic that brings warmth and flavor with every bite. Whether you’re cooking for family or meal prepping for the week, this recipe is a delicious way to nourish yourself and those you love. Enjoy the hearty goodness!
Share on Pinterest
Oven Baked Stew
Equipment
- Oven-safe Dutch oven or large casserole dish with lid
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 11 ounce dry onion soup mix envelope
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 1/2 lbs lean beef stew meat cut into bite-sized pieces
- 3 medium potatoes peeled and quartered
- 6 onions cut into 2-inch chunks
- 6 carrots cut into 1-inch pieces or baby carrots
- 14.5 ounce cream of celery soup 1 can
- 1/2 cup ketchup
Instructions
- Preheat the oven to 325°F (163°C). This moderate temperature allows the beef to cook low and slow, becoming melt-in-your-mouth tender.
- In a large mixing bowl, combine the stew meat with the dry onion soup mix, salt, and paprika. Toss well to coat all the pieces evenly with the seasoning.
- Peel and quarter the potatoes, chop the onions into 2-inch chunks, and cut the carrots into 1-inch pieces. If using baby carrots, simply rinse and drain.
- In your Dutch oven or casserole dish, layer the seasoned beef, potatoes, onions, and carrots. Pour the can of cream of celery soup and the ketchup over the top. Gently stir to distribute the soup and ketchup around the meat and vegetables without breaking up the pieces.
- Place the lid on your Dutch oven or cover the casserole dish tightly with foil. Bake in the preheated oven for 2 to 2 ½ hours, or until the beef is fork-tender and the vegetables are cooked through.
- Once done, give the stew a gentle stir to mix the creamy sauce evenly. Serve hot, ideally with crusty bread or over buttery mashed potatoes for a hearty meal.
Notes
- For extra flavor, sear the beef briefly before seasoning and assembling the stew.
- Let the stew rest for 10-15 minutes after baking to allow flavors to meld and sauce to thicken.
- This stew stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
