Baked Vegetable Beef Stew

• 1 12 lbs boneless sirloin tip roast, cut into 1 inch cubes
• 3 cups cubed peeled potatoes
• 3 celery ribs, cut into 1 inch pieces
• 1 12 cups cubed peeled sweet potatoes
• 3 large carrots, cut into 1 inch pieces
• 1 large onion, cut into 12 wedges
• 1 cup cubed rutabaga
• 1 (6 ounce) envelopereduced sodium onion soup mix
• 2 teaspoons dried basil
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 cup water
• 1 (14 1/2 ounce) can stewed tomatoes

1. In a large resealable plastic bag, combine beef, vegetables, soup mix, and seasonings, seal bag and shake to coat evenly.
2. Transfer to a 13x9 baking dish, and coat with cooking spray, and pour water over beef mixture.
3. (pan will be very full).
4. Cover and bake 325 degrees for 1 hour 30 minutes.
5. Stir in tomatoes, and bake uncovered fpr 30-40 minutes or until beef and vegetables are tender, stirring after 25 minutes.

boneless sirloin tip roast, potatoes, celery, potatoes, carrots, onion, onion soup, basil, salt, pepper, water, tomatoes

Taken from www.food.com/recipe/baked-vegetable-beef-stew-457981 (may not work)