Oven Vegetable Stew
My Husband and I are trying to eat healthier, so I tweaked one of his favorite recipes Oven Baked Beef Stew and came up with a recipe that he just loves and I would like to share it.
Oven Baked Vegetable Stew
I lg butternut squash peeled, and cut into chunks
2 cups baby carrots, (I cut each into 2 pieces)
2 large onions, peeled and cut into chunks
1 bunch celery , cut into chunks
4-6 sweet potatoes, peeled and cut into chunks
4-6 large regular potatoes, peeled cut into chunks
1 large can mushrooms, drained
1 can tomato soup(I use low sodium, less fat kind)
1 can mushroom soup(")
4 cups beef broth(low sodium)
1 envelope onion ( or beefy onion) soup mix
Preheat oven to 350 degrees. I take out the top oven rack because the pot is tall.
Mix the soups and broth in a Large soup pot at least 6 quart size.(I use my stockpot) Add the butternut squash,carrots,celery and onions.
Cover the pot with foil, seal tightly and put the lid on. Bake for 2 hours or until the vegetables are tender.
Add both kinds of potatoes and the mushrooms, Recover and bake for 1 hour or until potatoes are tender.
Remove from oven, let cool for a few mins and then dig in. Leftovers are even better the next day.