Oven Baked Stew

1 Lb. lean beef stew meat

1 (1 oz.) pkg. dry onion soup mix

1/4 tsp. paprika

4 med-large carrots, peeled and diced

2-3 large Russet potatoes, peeled and diced into 1-inch cubes

1/2 c. finely chopped onion

freshly ground black pepper

1 (10 3/4 oz.) can cream of celery soup

1/2 c. ketchup


Preheat oven to 325 degrees.  In a large zip-top bag, combine the dry onion soup mix and paprika.  Add the meat and shake the bag to coat the meat with the seasonings.  Spread out evenly into a greased 8x8-inch baking dish.  Top meat with diced carrots, potatoes and onion.  Season with some pepper.  In a medium bowl, combine the cream of celery soup and ketchup.  Spread over the vegetables.  Cover tightly with foil and bake for 2 1/2 hours.  Serves: 4   


To make in the crockpot:  Follow directions above for prep. and layer ingredients in the crockpot.  Cover with lid and cook on low for 6-7 hours.  


Jenn's Notes: The package of stew meat I used was about 1.25 Lbs. and the Russet potatoes I used were very large, so I only used two.