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Oven Baked Stew

Oven Baked Stew


Katie @ onceamonthmeals.com


  • 1.5 pounds stew meat
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.25 teaspoon celery salt
  • 0.5 teaspoon paprika
  • 0.25 teaspoon dried parsley
  • 0.5 teaspoon garlic powder
  • 3 cups Yukon gold potatoes, peeled and chunked
  • 4.5 cups onion, chunks
  • 2 cups baby carrots
  • 10 ounces cream of celery soup
  • 1.5 cups beef broth
  • 0.5 cup tomato sauce
  • 1 Tablespoon Worcestershire sauce


In a bag, combine stew meat, onion powder, salt, pepper, celery salt, paprika, parsley, and garlic powder. Shake to cover meat well. In a large bowl, combine potatoes, onions, carrots, soup, beef broth, tomato sauce, and worcestshire sauce. Pour meat and vegetables into baking dish and cover with foil. Bake, covered, at 325 for 2 hours.

Freezing Directions:

Combine ingredients as directed above. Place meat and vegetables into baking pans, but do not bake. Cover tightly with foil, label and freeze. TO SERVE: Thaw. Bake, covered, at 325 for 2 hours.

Servings: 4

**conversion chart image provided by Erik Spiekermann

15 Responses to “Oven Baked Stew”

  1. Tiffany says:

    I am making this for dinner tonight! I’m really looking forward to it! This cold weather is great for stew.

  2. Nancy says:

    Hi, I was just curious what tomato sauce is? I was thinking ketchup, but maybe it’s tomato soup? Thanks for your help!

  3. Nancy says:

    Well, my husband just said there’s a product called Tomato Sauce…as you can tell, I must be losing my mind if I forgot that this is what you use to make homemade spaghetti sauce. Sorry for sounding like an airhead, I’m really looking forward to making this…

    • Katie says:

      Hi Nancy, happens to the best of us somedays. We have so many other things to remember besides how many versions of tomato sauce, tomato paste, tomato soup etc there are! Enjoy!

  4. Sandy says:

    This sounds great but we don’t eat beef. Can we substitute chicken?

  5. Jamie says:

    I always thought you should brown the meat for stew first…? I guess this is just optional for the baked version?

    • Katie says:

      Hi Jamie, it is definitely optional. I made it without browning the meat first and it was SO good. I personally wouldn’t change it but you could brown it first if you prefer.

  6. Brenda horvath says:

    Can you make this in the crockpot?

    • Lisa says:

      Brenda – Yes! This recipe is easily adaptable to making in a crockpot. Just follow directions and instead of baking, cook in the crockpot on low 4-6 hours.

  7. Cathy Heitert says:

    How do you keep the potatoes from turning brown when you freeze it?

  8. Kaitlin says:

    Looking forward to making this! Since the cream of celery soup is condensed, do you follow any instructions on can or just use as is? Thanks!!

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