Description

This Oven Baked Stew is a comforting and hearty one-dish meal perfect for family dinners. Tender beef stew meat is slow-baked with potatoes, carrots, onions, and flavorful seasonings, all smothered in a creamy celery soup and ketchup sauce. The long, slow bake in the oven melds the flavors beautifully and makes the meat fork-tender, resulting in a rich and satisfying stew that requires minimal hands-on time.

Ingredients

Scale

Meat and Seasonings

2 pounds lean beef stew meat, cut into bite-size pieces
2 packets (1 ounce each) dry onion soup mix
1/2 teaspoon paprika

Vegetables

5 medium russet potatoes, peeled and diced into 1-inch pieces
6 medium carrots, peeled and diced
1 small yellow onion, chopped

Sauce

2 cans (10.75 ounces each) condensed cream of celery soup
1 cup ketchup (or tomato sauce)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 325 degrees F (163 degrees C). Lightly spray a 9×13-inch baking dish or Dutch oven with nonstick spray to prevent sticking.
Layer the Ingredients: Spread the beef stew meat evenly in a single layer in the prepared baking dish. Sprinkle the paprika and dry onion soup mixes evenly over the meat. Then layer the diced potatoes, carrots, and chopped onion evenly on top of the meat.
Make the Sauce: In a medium bowl, whisk together the condensed cream of celery soups and ketchup until smooth. Pour this mixture over the meat and vegetables, spreading it out evenly to ensure everything is coated.
Bake: Cover the dish tightly with a lid or aluminum foil to keep moisture in. Bake in the preheated oven for 2 ½ to 3 hours, or until the potatoes and carrots are tender and the beef is cooked through and tender.
Rest and Serve: Carefully remove the baking dish from the oven and remove the lid or foil—be cautious of hot steam escaping. Let the stew stand for about 5 minutes before serving to allow the flavors to settle. Enjoy your comforting oven baked stew!

Notes

For best results, cut all vegetables to similar sizes to ensure even cooking.
If you prefer a thicker stew, you can simmer it uncovered for the last 15-20 minutes of baking to reduce excess liquid.
Feel free to substitute cream of mushroom or cream of chicken soup for a different flavor profile.
This stew keeps well and tastes even better the next day; store leftovers in the fridge for up to 3 days.
If you want a spicier stew, add a pinch of cayenne pepper or some chili flakes along with the paprika.