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.