Ingredients
Scale
- 1 1/2 lbs lean beef stew meat cut into bite sized pieces
- 1 (1 ounce) envelope dry onion soup mix
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1.5 ounces baby yukon gold potatoes
- 6 boiling onions or one regular onion cut into 2 inch chunks
- 6 carrots cut into 1-inch pieces
- 1 (14.5 ounce) can cream of celery soup
- 1/2 cup ketchup
Instructions
- Preheat the oven to 325℉ if using the oven baked method.
- In a 9×13 baking dish or a 6-8 quart slow cooker, add the meat, onion soup mix, paprika, and salt. Toss until everything is well coated.
- Arrange the potatoes, onions, and carrots over the meat mixture.
- In a small bowl, mix the cream of celery soup and ketchup. Pour this mixture over the meat and vegetables, ensuring everything is well covered.
- For oven cooking, cover and bake for 2 hours at 325 ℉. For slow cooker, prepare as directed and then cook on low for 6-8 hours until the potatoes are tender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to garnish the stew with fresh parsley before serving for added flavor and presentation.
If you prefer a thicker sauce, reduce the amount of liquid added or cook uncovered during the last half hour in the oven.
- Prep Time: 20 minutes
- Cook Time: 500 minutes
- Category: Dinner
- Method: Baked/Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg