Oven Baked Stew

I'm the type of person that can eat ice cream all year round. I'm also the type of person that can eat soup or stew all year round. When I saw this recipe I knew I needed to try it. It sounded great and it seemed very easy. I planned it for Wednesday. I was going to get it ready and have Will put it in the oven to bake. Then I remembered Will is working a different shift now and doesn't get home until 7pm and this dish takes 2 hours to cook in the oven. I didn't want Will to have to wait until 9pm to eat. So I decided to put everything in the crock pot and let it cook all day so it would be ready to eat when Will got home. All Will had to do was throw in the brown in serve rolls in the oven to go with the stew. This was a great meal and making it in the crock pot worked out just fine.

Oven (Crock Pot) Baked Stew
adapted from Life as a Lofthouse

6 servings, 6 WW points per serving

Printer Friendly Version

1 (1 oz) package of Dry Onion Soup mix

1/2 teaspoon Salt

1/2 teaspoon Paprika

1 pound lean Beef Stew Meat (cut up into bite sized pieces)

2-3 medium Potatoes, peeled and diced into 1 inch pieces

3 large Carrots, peeled and diced (I used a small bag of petite baby carrots)
1/2 an Onion, chopped

1 can 97% fat free Cream of Celery Soup
1/2 cup Ketchup

In a gallon zip lock bag place the beef stew meat and the onion soup mix, salt, and paprika. Seal the bag and shake to coat the meat. In a large crock pot layer the meat, potatoes, carrots, and onion. In a small bowl combine the celery soup and ketchup together and then pour over the mixture in the crock pot. Cook on low for six to eight hours.