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Even a beginner cook could make this and impress everyone.
Listen . . . I know the ketchup sounds like the strangest ingredient and I would have never tried this, if Holly from Life in the Lofthouse didn't rave about how delicious it is. I have very similar tastes as that cute girl and I knew if she loved it, that I would love it too and that was totally the case.
I even ate this three days in a row. Yep! Once for dinner and two days leftover for lunch.
Serve with buttered french bread on the side.
adapted from: Life in the LofthouseI even ate this three days in a row. Yep! Once for dinner and two days leftover for lunch.
Serve with buttered french bread on the side.
Oven Baked Stew
(Printable Recipe) or (Printable with Picture)
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.
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