Ingredients
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2 lbs beef stew meat or beef tips, cut into 1-inch cubes
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1 (10.5 oz) can cream of mushroom soup
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1 (10.5 oz) can French onion soup
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1 packet brown gravy mix (dry)
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1/2 cup water or beef broth
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1 tbsp Worcestershire sauce (optional, for richer flavor)
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Salt and pepper, to taste
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1 tbsp oil (only if searing meat first - optional)
Instructions
Preheat oven:
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Preheat to 300°F (150°C).
2. (Optional) Sear the beef:
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For deeper flavor, heat oil in a skillet over medium-high heat.
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Lightly season beef with salt and pepper.
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Sear beef for 2–3 minutes per side until browned. (Optional but recommended.)
3. Combine ingredients:
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In a large mixing bowl or directly in a 9×13-inch baking dish, mix:
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Cream of mushroom soup
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French onion soup
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Gravy mix
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Water or broth
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Worcestershire sauce (if using)
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Add beef to the mixture and stir until well coated.
4. Cover tightly:
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Cover dish tightly with aluminum foil.
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Do NOT peek during cooking—this keeps the steam in and makes the beef super tender.
5. Bake:
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Bake in preheated oven for 2 ½ hours.
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Do not remove foil or stir while baking.
6. Serve:
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Remove from oven, stir gently.
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Serve hot over mashed potatoes, egg noodles, or rice.
Notes
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No-Peek Rule: Resist the urge to lift the foil—steam is essential for tenderness.
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Make it in a slow cooker: Cook on low for 6–8 hours or high for 4–5 hours.
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Vegetables: Add sliced mushrooms or baby carrots before baking for a complete one-pan meal.
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Gravy too thick/thin? Add a splash of broth at the end if it’s too thick, or simmer uncovered for a few minutes to thicken.
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Freezer-friendly: Let cool and freeze in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 2 ½ hours
Nutrition
- Serving Size: 1 1/3 cups beef & gravy mixture
- Calories: 340
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 33g
- Cholesterol: 95mg