Creamy Mushroom Beef Bake
Tender beef stew meat bakes low and slow in a creamy mushroom-onion gravy made with condensed soup, dry onion soup mix, and a splash of water or broth. This simple comfort-food dinner is rich, savory, and perfect over mashed potatoes, noodles, or rice.
INGREDIENTS:
2 lb beef stew meat chuck works well
2 cans condensed cream of mushroom soup 10.5 oz each, regular preferred
1 packet dry onion soup mix about 1 oz
1/2 cup water or beef broth
DIRECTIONS:
Preheat the oven to 300°F.
Lightly grease a 9×13-inch glass baking dish.
Spread the raw beef stew meat in the dish in as close to a single layer as possible.
In a bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water or beef broth until mostly combined.
Pour the soup mixture evenly over the beef.
Use a spoon to spread the sauce into the corners and coat the meat.
Cover the baking dish tightly with aluminum foil.
Bake for 2 1/2–3 hours, checking near the end, until the beef is fork-tender.
Carefully remove the foil, watching for hot steam …
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