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–+ servings

Oven Baked Vintage Beef and Celery Bake

A hearty vintage-style beef casserole made with stew meat, celery, cream of mushroom soup, and dry onion soup mix. This low-and-slow oven bake turns tender, saucy, and deeply comforting, with soft celery and a rich mushroom-onion gravy.
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Rest Time 10 minutes
Total Time 3 hours 35 minutes
Course Beef, Casserole, Comfort Food, Main Course, Oven Baked
Cuisine American
Servings 6
Calories 455 kcal

Ingredients
  

  • 2 lb beef stew meat cut into roughly 1-inch chunks
  • 4 cups celery sliced into 1/2-inch pieces
  • 2 cans condensed cream of mushroom soup 10.5 oz each, undiluted
  • 1 packet dry onion soup mix 1 oz

Instructions
 

  • Preheat the oven to 325°F and lightly grease a 2 1/2-quart casserole dish.
  • Spread the beef stew meat across the bottom of the dish in an even layer.
  • Layer the sliced celery over the beef.
  • In a bowl, stir together the condensed cream of mushroom soup and dry onion soup mix until combined.
  • Pour the soup mixture over the beef and celery.
  • Use a spatula to spread the sauce so the beef and celery are mostly coated.
  • Cover the dish tightly with a lid or a double layer of heavy foil.
  • Bake covered for 2 1/2 to 3 hours, until the beef is fork-tender and the celery is very soft.
  • Remove the cover and bake uncovered for another 10–15 minutes, until the edges are bubbling and lightly golden.
  • Let the casserole rest for 10 minutes before serving.

Notes

Use heavy foil or a tight lid to keep the beef tender during the long bake. Serve over mashed potatoes, noodles, or rice.

Nutrition

Calories: 455kcal
Keyword beef and celery bake, beef stew meat, cream of mushroom soup, onion soup mix, vintage casserole
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