Oven-Baked 4-Ingredient 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.
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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
Instructions
- Preheat the oven to 300°F.
- Lightly grease a 9x13-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.
Notes
Keep the foil tightly sealed so the beef stays moist and tender. Serve over mashed potatoes, egg noodles, rice, or buttered toast.
Nutrition
Serving: 1servingCalories: 438kcalCarbohydrates: 8gProtein: 38.2gFat: 33gSaturated Fat: 12.7gTrans Fat: 2.5gCholesterol: 113mgSodium: 1121mgFiber: 0.3gSugar: 1.3g