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 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