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.
Stir gently to recoat the beef and even out the gravy.
Taste before adding salt, then season with black pepper if desired.
Let the beef bake rest for 5 minutes before serving.