Oven Baked Stew
This Oven Baked Stew is SO EASY! A hearty, comforting classic with tender beef, savory veggies, and rich flavors baked to perfection in your oven.
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.