Mom’s Oven Stew

I have seen several variations of this recipe. I try to add whatever vegetables are hiding in the fridge to this when I make it.

This one does take a little time to make so be sure to start it with enough time to get it finished before dinner! I usually start this while the kids are down for naps.

I did make this in the crockpot and it turned out great! I cooked it on low for 6-7 hours and everything was delicious, not to mention the aroma in the house was very enticing.

Mom’s Oven Stew

Mom’s Oven Stew


  • 1 onion, diced
  • 3-4 potatoes, peeled and cut into chunks
  • 1 bell pepper, diced
  • 2 T. garlic, minced
  • 2 c. celery, sliced
  • 2 c. baby carrots
  • 1 can tomato soup (I sometimes use leftover spaghetti sauce if I have any)
  • 1 can cream of mushroom soup
  • 1 can water
  • 1 pack of Lipton Onion Soup mix
  • 2 T. rice, uncooked
  • 1-2 lbs. ground meat (beef, turkey, pork), uncooked
  • salt and pepper, to taste


Preheat oven to 325.

Grease a 9 x 13 pan and place the vegetables in the pan.

Mix together the soups, water, seasoning, and rice.

Pour over the vegetables.

Crumble the raw meat over the top of the vegetables.

Sprinkle with salt and pepper.

Cover with foil and bake 3-5 hours.

Stir occasionally and add water, if needed.

**This recipe could probably be made in the crockpot as well. I will attempt this when I make it and see how it turns out.

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