Oven Baked Vegetable Beef Stew

We are trying a new recipe for beef stew today. My general method involves the crockpot, a seasoning packet, and what later turns out to be too many potatoes, carrots & onions. This recipe intrigued me, due to its use of the rutabaga. I also like the idea of baking it in the oven, just to change things up a bit. Everyone enjoyed this stew - even the baby. I've adapted a bit to suit my family's taste, but the original recipe can be found here.

Oven Baked Vegetable Beef Stew

1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 cups cubed peeled potatoes
3 celery ribs, chopped
1-1/2 cups cubed peeled sweet potatoes
3 large carrots, chopped
1 large onion, chopped
1 cup cubed peeled rutabaga
1 envelope onion soup mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water

Preheat oven to 325°. In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag and shake to coat evenly. Put meat & veggie mix into a 13x9 baking dish coated with cooking spray. Pour water over beef & veggie mixture. Cover and bake at 325° for 1-1/2 hours. If you like more broth, add another 1/2 cup water. Uncover and bake for 30-40 minutes, or until beef and vegetables are tender. Serves 4-6, depending on hunger levels.

This recipe was shared at The Grocery Cart Challenge and Mommy's Kitchen.