A church friend wrote this on a scrap of paper in 1976. Just four ingredients, but the pan is scraped clean every time I make it for a late summer supper.
This Oven Baked Beef Pendleton brings together tender chunks of beef with a savory onion and mushroom gravy for a comforting, easy-to-make meal. Baked slowly beneath a layer of foil, the soup mixture develops into a rich, smooth sauce that pairs perfectly with mashed potatoes, noodles, or rice.
Oven Baked 4-Ingredient Beef Pendleton
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef stew meat or cubed chuck roast | 2 pounds |
| Dry onion soup mix | 1 envelope |
| Condensed cream of mushroom soup | 1 (10.5-ounce) can |
| Beef broth | 1 cup |
Step-By-Step Directions
Preheat and prepare: Heat your oven to 325°F and lightly grease a 9×13-inch glass casserole dish.
Add the beef: Arrange the beef stew meat evenly across the bottom of the prepared casserole dish.
Prepare the gravy: In a medium bowl, combine the dry onion soup mix, condensed cream of mushroom soup, and beef broth. Stir until the mixture is smooth and well blended.
Pour over the beef: Evenly pour the prepared soup mixture over the beef, making sure the pieces are thoroughly covered.
Bake covered: Cover the casserole tightly with foil and bake for 2 to 2 1/2 hours, or until the beef is very tender. For additional browning around the edges, uncover the dish during the final 20 minutes.
Rest and serve: Let the casserole rest for 10 minutes before serving. Spoon the tender beef and gravy over mashed potatoes, egg noodles, or rice while warm.
