Oven Baked Hearty Stew (Printer-Friendly)
Hearty oven-cooked stew brimming with tender beef, carrots, and potatoes in a rich sauce. Perfect for sharing.
# What You’ll Need to Cook:
→ Main
01 -
900 g lean beef stew meat, cut into bite-sized pieces
02 -
2 packets (28 g each) dry onion soup mix
03 -
0.5 teaspoon paprika
04 -
5 medium russet potatoes, peeled and diced into 2.5 cm pieces
05 -
6 medium carrots, peeled and diced
06 -
1 small yellow onion, chopped
→ Sauce
07 -
2 cans (305 g each) condensed cream of celery soup
08 -
240 ml ketchup or tomato sauce
# Steps to Prepare:
01 -
Preheat oven to 165°C. Lightly spray a 33x23 cm baking dish or a Dutch oven with nonstick spray.
02 -
Arrange beef stew meat evenly in a single layer on the bottom of the prepared dish.
03 -
Sprinkle paprika and dry onion soup mix evenly over the meat.
04 -
Distribute diced potatoes, carrots, and chopped onion evenly over the seasoned meat.
05 -
In a medium bowl, whisk together cream of celery soups with ketchup or tomato sauce. Pour the mixture evenly over the meat and vegetables.
06 -
Cover the dish tightly with a lid or aluminium foil. Bake in the preheated oven for 2.5 to 3 hours, or until potatoes and carrots are completely tender.
07 -
Carefully remove from the oven and uncover, allowing steam to escape. Let the stew stand for 5 minutes with the lid off before serving.
# Extra Cooking Tips:
01 -
Leftovers develop deeper flavors after refrigeration and reheat well, retaining their hearty consistency.
02 -
Easily customise with additional vegetables like peas, mushrooms, or green beans—cut into uniform pieces for even cooking.
03 -
Take care when removing the lid after baking, as hot steam will be released.