There’s something undeniably comforting about a hearty bowl of beef stew. This dish offers a delightful combination of tender beef, vibrant vegetables, and rich, savory broth that warms both the stomach and the heart. As the stew bubbles away in the oven, the savory aroma fills your kitchen, promising a satisfying meal that evokes memories of family gatherings or cozy evenings spent at home.
The magic of beef stew lies not just in its flavor but also in its versatility. With every bite, you’re met with a medley of textures; the beef melts in your mouth, while the potatoes and carrots add a delightful contrast. Whether enjoyed on a chilly evening or made for a Sunday family dinner, this oven-baked version will quickly become a staple in your household. Trust me; once you try it, you’ll find yourself counting down the minutes until you can dive in again.
Why You’ll Love This Recipe
- Simple & Quick: Prep time is only 20 minutes, and it bakes away silently for 2 hours, allowing you to relax.
- Irresistible Flavor: The combination of cream of celery and ketchup might sound unusual, but it creates a delightful taste explosion.
- Eye-Catching Appeal: The colorful medley of carrots, potatoes, and those cute little onions makes for an enticing presentation.
- Flexible Serving: Perfect for a cozy family dinner or a meal prep staple to enjoy throughout the week.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with the right soup choices.
Ingredients You’ll Need
- 1 1/2 lbs lean beef stew meat: Look for cuts like chuck or round, which become tender and flavorful during cooking.
- 1 (1 ounce) envelope dry onion soup mix: This adds amazing onion flavor with minimal effort. Feel free to use homemade if you’re looking for a cleaner option.
- 1/2 teaspoon paprika: This spice not only adds warm color but also gives a subtle depth of flavor.
- 1/2 teaspoon salt: Essential for enhancing all the flavors in your stew.
- 1.5 ounces baby Yukon gold potatoes: These have a buttery flavor and creamy texture, perfect for stews. You can substitute with red potatoes for a different taste.
- 6 boiling onions or one regular onion cut into 2-inch chunks: Boiling onions add sweetness and simplicity; use a yellow onion if that’s what you have on hand.
- 6 carrots cut into 1-inch pieces: They contribute sweetness and texture. Baby carrots can substitute here too.
- 1 (14.5 ounce) can cream of celery soup: This creates a creamy base for the stew. Feel free to swap in cream of mushroom soup if that’s what you prefer.
- 1/2 cup ketchup: Believe it or not, ketchup adds a tangy sweetness that balances the entire dish.
How to Make Beef Stew
- Preheat the Oven: If you’re using the oven, preheat to 325℉ to ensure even cooking.
- Combine Seasonings and Meat: In a 9×13-inch baking dish, add the 1 1/2 lbs lean beef stew meat, 1 envelope of dry onion soup mix, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Toss until the meat is well-coated.
- Arrange Vegetables: Neatly arrange the 1.5 ounces baby Yukon gold potatoes, 6 boiling onions, and 6 carrots on top of the seasoned meat.
- Mix Creamy Sauce: In a small bowl, combine the 14.5-ounce can of cream of celery soup and 1/2 cup of ketchup. Pour this mixture evenly over the meat and vegetables; trust me, it sounds odd but it’s truly delicious!
- Bake the Stew: Cover the dish with aluminum foil or a lid, then bake for 2 hours at 325℉. The result will be a fragrant stew bubbling away, thick and full of flavor.
Storing & Reheating
Let your beef stew cool down before transferring it to an airtight container for refrigeration. Stored correctly, it can last up to 4 days. If you want to freeze it, portion the stew into freezer-safe bags, laying them flat in your freezer. This way, it’ll be good for up to 3 months. When reheating, simply let it thaw in the fridge overnight and warm it on the stove until heated through, adding a splash of broth if it seems thick.
Chef’s Helpful Tips
- Avoid overcooking the beef by checking it towards the end of the cooking time. You want it tender but not falling apart.
- If using frozen vegetables instead of fresh, add them halfway through baking to maintain some of their texture.
- Taste and adjust the seasoning before serving; you might want a pinch more salt or another dash of paprika.
- Leftover stew is even better the next day as the flavors continue to develop!
Beef stew is comfort food at its finest, laced with memories of family gatherings and cozy nights. It’s incredibly forgiving, too—feel free to toss in any veggies you have lying around, and make it your own. Experiment with the spices to find a flavor that speaks to you.
Serve it up with a slice of crusty bread for the ultimate warm and satisfying meal. Each spoonful is sure to wrap you in a comforting hug, beckoning you to savor another. I can’t wait for you to warm your kitchen with this dish and your loved ones!
Recipe FAQs
Can I make this beef stew in a slow cooker?
Absolutely! Follow the same instructions but place everything in a slow cooker instead of a baking dish. Cook on low for 6-8 hours until the meat is tender and the vegetables are cooked through.
What can I use instead of cream of celery soup?
If you’re looking for alternatives, cream of mushroom soup works well, or you can make a homemade version using some butter, flour, and vegetable broth simmered with celery.
Can I use frozen beef stew meat?
Yes, you can use frozen beef stew meat! Just be sure to thaw it completely before seasoning and cooking, ensuring even cooking and rich flavor.
How do I thicken my stew?
If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons of cold water and stir it into the stew about 15 minutes before it’s done baking. This will help you achieve that perfect consistency!
Print
Beef Stew
This hearty beef stew features tender meat, vibrant vegetables, and a rich sauce, making it the ultimate comfort food. It’s simple to prepare and perfect for a cozy dinner at home.
- Total Time: 8 hours 40 minutes
- Yield: 4 servings 1x
Ingredients
- 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 in the bowl of a 6-8 quart slow cooker, combine the meat, onion soup mix, paprika, and salt. Mix until evenly coated.
- Layer the potatoes, onions, and carrots on top of the meat.
- In a small bowl, mix together the cream of celery soup and ketchup, then pour this mixture over the meat and vegetables.
- Cover and bake for 2 hours at 325℉, or if using a slow cooker, cook on low for 6-8 hours until 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
Garnish with parsley for added freshness.
For a creamier taste, consider adding a dollop of sour cream to the potatoes.
If you prefer, baby carrots can be substituted for the regular carrots.
- Prep Time: 20 minutes
- Cook Time: 500 minutes
- Category: Dinner
- Method: Oven or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 10g
- Sodium: 1230mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg
