Pour cream of mushroom soup over raw beef stew meat, along with 2 other ingredients, into a glass casserole dish for a cozy dinner that’s my default when I don’t know what to make
This Oven-Baked Creamy Mushroom Beef Bake delivers tender, melt-in-your-mouth stew meat smothered in a rich, savory mushroom gravy with almost no effort. Slow-baked under foil at a low temperature, this easy four-ingredient casserole creates a luscious gravy that’s perfect over mashed potatoes, egg noodles, or rice.
Oven-Baked 4-Ingredient Creamy Mushroom Beef Bake
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef stew meat, cut into 1- to 1½-inch cubes | 2 pounds |
| Condensed cream of mushroom soup | 2 (10.5-ounce) cans |
| Dry onion soup mix | 1 (1-ounce) packet |
| Water | ½ cup |
Step-by-Step Directions
- Preheat and prep – Set your oven to 300°F (150°C) and lightly grease a 9×13-inch glass casserole dish with cooking spray or oil.
- Layer the beef – Spread the raw beef stew meat in an even layer across the bottom of the dish, separating any pieces that are stuck together.
- Whisk the sauce – In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until the mixture is smooth and well combined.
- Pour over beef – Pour the soup mixture evenly over the beef in the baking dish, using a spatula to make sure all the meat is coated and the sauce reaches the edges of the dish.
- Bake covered low and slow – Cover the dish tightly with aluminum foil and bake for 2½ to 3 hours, until the beef is fork-tender and the sauce has transformed into a rich, flavorful gravy.
- Rest and serve – Carefully remove the foil, give the mixture a gentle stir to re-coat the beef, and let it rest for about 5 minutes before serving warm over noodles, rice, or mashed potatoes.
