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This cozy Oven Baked Stew is pure comfort in a dish packed with tender beef, golden potatoes, sweet carrots, and a creamy savory sauce. It bakes slowly until everything is meltingly tender and full of rich flavor with almost no hands-on time. I love making this for Sunday dinners because all the work happens in the oven and there are always leftovers to enjoy during the week.
I started making this oven stew on busy weekends and soon it became our family tradition anytime we need something filling and fuss free. The aroma brings everyone to the table and the leftovers are almost more popular than the original meal.
Ingredients
- Lean beef stew meat cut into bite size pieces: Choose meat with a little marbling for best flavor and tenderness
- Dry onion soup mix: For instant savory depth To select good soup mix look for reputable brands and check for rich onion aroma
- Smoked paprika: Gives subtle warmth Opt for a bright red powder for freshness
- Russet potatoes peeled and diced: These hold their shape and soak up sauce Choose potatoes that feel firm with no green spots
- Carrots peeled and diced: Add natural sweetness and color Pick carrots that are bright orange and crisp
- Yellow onion chopped: Builds a foundational flavor Look for onions that feel heavy and have no soft spots
- Condensed cream of celery soup: Forms the creamy sauce Select creamy soup without artificial flavors for pure taste
- Ketchup or tomato sauce: For gentle tang Use ketchup for more sweetness or tomato sauce for a richer base
Step-by-Step Instructions
- Prepare the Baking Dish:
- Preheat the oven to three hundred twenty five degrees F Spray a large baking dish or Dutch oven thoroughly with nonstick spray so nothing sticks and cleanup is easy
- Layer the Stew Meat:
- Scatter the beef stew meat in a single layer over the bottom of the dish Spread it out so it cooks evenly and every piece gets coated with the sauce
- Add Seasoning:
- Sprinkle the dry onion soup mix and paprika all over the beef Make sure the meat is well covered for even seasoning in every bite
- Layer Vegetables:
- Top the seasoned beef with diced potatoes carrots and onion Layering the veggies on top protects the meat from drying and lets them soak up the juices
- Mix and Pour Sauce:
- In a large bowl whisk together the cream of celery soup and ketchup or tomato sauce until completely smooth Pour this blend evenly over the entire meat and vegetable mixture making sure everything is coated
- Cover and Bake:
- Seal the pan tightly with a lid or foil This seals in steam and moisture Bake for two and a half to three hours without opening the oven until the potatoes and carrots are fork tender and the beef falls apart easily
- Rest and Serve:
- Once baked carefully remove the pan from the oven then take off the lid or foil Be cautious as hot steam will escape Let the stew sit for about five minutes with the cover off so it thickens a bit and cools to the perfect eating temperature
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I always look forward to the tender carrots because they soak up all the saucy flavors The first time I made this recipe my family ate every last bite and someone scraped the pan for the very last bits of potatoes
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days The stew reheats perfectly in the microwave or oven For longer storage portion it into freezer safe bags and freeze for up to three months Thaw in the fridge overnight before reheating
Ingredient Substitutions
You can swap the beef for boneless chicken thighs or use mushrooms and vegetable broth for a vegetarian version Nearly any root vegetable works here Try parsnips turnips or even sweet potatoes to change up the flavor profile If you do not have cream of celery soup you can use cream of mushroom or cream of chicken soup instead
Serving Suggestions
A simple salad with something acidic like a vinaigrette brightens the meal and crusty bread is wonderful for soaking up all the sauce Sometimes I serve the stew over rice for extra heartiness or with a dollop of sour cream for a creamy finish Fresh herbs like parsley or thyme sprinkled on top add a pop of color and flavor
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A Nod to Tradition
This type of one pan baked stew has roots in classic homestyle cooking especially for colder climates where hearty and warming meals are essential The technique of sealing and slow baking goes back generations ensuring nothing dries out and that every element is infused with deep flavor Over time I have found that this method always turns out perfectly cooked stew with very little fuss
Frequently Asked Questions
- → What type of beef works best for oven baked stew?
Stew meat is ideal, but chuck roast or short ribs cut into bite-sized pieces also turn out tender after slow baking.
- → Can I add other vegetables to this stew?
Absolutely! Try mushrooms, peas, or green beans, making sure all veggies are chopped small for even cooking.
- → How do I know when the stew is ready?
The beef should be fork-tender and the potatoes and carrots soft. This takes about 2.5 to 3 hours in the oven.
- → What’s the best way to store leftovers?
Cool completely before storing in an airtight container in the fridge for up to three days. The flavors intensify with time.
- → Can I reheat the stew directly in the oven?
Yes, cover and warm in a moderate oven until hot, or microwave individual portions for convenience.
- → What can I serve alongside?
Crusty bread and a fresh green salad pair beautifully, balancing the stew’s hearty flavors.