Instructions

• Preheat the oven to 325°F.
• Place the 11 ounce envelope dry onion soup mix, 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1 1/2 lbs lean beef stew meat (bite-sized pieces) into a large resealable plastic bag. Seal the bag and shake until the meat is evenly coated.
• Transfer the seasoned meat to a covered baking dish (a dish with a lid or one you can tightly cover with foil), spreading the meat in an even layer.
• Arrange the 3 medium potatoes (peeled and quartered), the 6 boiling onions or regular onions (cut into 2-inch chunks), and the 6 carrots (cut into 1-inch pieces or use baby carrots) on top of the meat.
• In a small bowl, combine the 14.5 ounce can cream of celery soup and 1/2 cup ketchup; stir until smooth.
• Pour the soup-and-ketchup mixture evenly over the meat and vegetables so they are mostly covered.
• Cover the baking dish and bake at 325°F for 2 hours, or until the meat is tender and the potatoes are fork-tender.
• Remove from the oven, uncover, and let rest a few minutes before serving. Garnish with parsley if desired.
• Slow cooker option: Prepare steps 2–6 as above but place the seasoned meat, arranged vegetables, and soup-ketchup mixture into the slow cooker. Cover and cook on LOW for 4–6 hours, or until the potatoes are fork-tender.