This stew is so easy and tastes wonderful! I have reduced from the original recipe so this makes about 3 good size portions, but you can always double it to make more. Very easy.

Baked Vegetable Beef Stew

~1 lb. of some sort of beef steak cut, cut into small pieces (I use something out of the reduced-to-sell freezer section.)
1 medium potato, peeled and diced
1 medium sweet potato, peeled and diced
1 cup or so baby carrots
a stalk or two of celery, diced
1 rutabaga, if desired (more trouble than it was worth, IMHO:)
diced onion or dried onion flakes to taste
1/2 envelope onion soup mix
1 tsp. dried basil
1/2 tsp. season all
1/4 tsp. pepper
1/2 can diced tomatoes
1/2 cup water

Put all the ingredients except the tomatoes and water in a large ziploc bag, and toss to coat with seasonings. Put in a 9x13 casserole dish and cover with foil.

Bake at 325 for about 1 hour, then uncover, add tomatoes, and bake for another 20 minutes or until all veggies are tender and meat is cooked through.

I cut everything in small pieces and it always finishes on time and tastes great right out of the oven. Serve with fresh rolls. Mmm!