Oven Baked Stew
This is one of the first meals I ever made and one of the first recipes I ever posted on this blog. The pictures were horrible. And although it’s still not much of a looker, it tastes really good.
If you’ve read a little about me, you know that I wasn’t much of a cook before I got married. In fact, the first meal I cooked my husband while we were dating was a chicken broccoli Alfredo pasta from a prepackaged box. I never expected for him to think that I had cooked it from scratch but before I had a chance to say anything he started raving on and on about it and kept asking questions like what was in the sauce. I wasn’t avoiding his questions but I wasn’t giving up information freely either.
The real trouble came when they discontinued the pasta at the grocery store. I thought great…I’m screwed. Lucky for me, my roommate Lisa had this recipe for Oven Baked Stew as a back up. I cooked it for him and he loved it. Crisis avoided. Don’t worry, I came clean about my shady cooking and he married me anyway.
This is a thick hearty stew that leaves you wondering whether to eat it with a fork or a spoon. Stew meat has the reputation for being tough, but in this sauce it’s slow cooked into submission leaving it tender.
Oven Baked Stew
- 1 1 ounce envelope dry onion soup mix
- 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 cut into quarters
- 6 boiling onions or regular onions cut into 2 inch chunks
- 6 carrots cut into 1-inch pieces (or baby carrots can be used)
- 1 14.5 ounce can cream of celery soup
- 1/2 cup ketchup
Preheat oven to 325 degrees.
In a large Ziploc bag combine onion soup mix, salt, paprika, and stew meat. Shake until well coated. Place seasoned meat in a covered baking dish.
Arrange potatoes, onions, and carrots on top of meat.
In a small bowl combine cream of celery and ketchup. Pour mixture over meat and vegetables (I know it sounds weird but it is good).
Cover and bake for 2 hours @ 325 degrees. Garnish with parsley if desired.
Slow Cooker Instructions: Prepare as directed above but cook in slow cooker on low for 4-6 hours or until potatoes are fork tender.
Source: from my roommate Lisa Poulson