Mom's Oven Stew
One-pot, oven stew - The original recipe was adapted to include potatoes, carrots and onions. This is a hearty stew with a rich brown gravy. Perfect served over rice or egg noodles.
- 2-4 lb Chuck Roast (cut into cubes)
- 1 large carrot
- 2-3 potatoes, peeled & cut into cubes
- 1 onion, sliced
- 3 stalks celery
- 2 cans cream of mushroom soup
- 2 cans cream of celery soup
- 2 packages Lipton onion soup mix (dry packet)
Place all ingredients (EXCEPT vegetables) in oven-proof pot and mix well. Cover pot and place in oven for 2 hours at 425-450 degrees. Remove from oven after 2 hours and place on stove top. Add vegetables and cook for an additional hour or until vegetables are tender. You may add more beef broth to cover vegetables if you want more gravy.
*note - you can continue cooking in the oven if you prefer, but I find that finishing the last hour of cooking on the stove top yields better results.