Home

Baked Creamy Mushroom Beef


 

Ingredients

  • 2 lb (900 g) beef stew meat
  • 1 (10.5 oz / 298 g) can condensed cream of mushroom soup
  • 1 packet (about 1 oz / 28 g) dry onion soup mix
  • ½ cup water (or beef broth for extra flavor)

Optional additions

  • 1 cup sliced fresh mushrooms
  • Frozen peas or green beans (stir in after baking)
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Place the beef stew meat in a 9×13-inch baking dish, separating any large clumps.
  3. In a bowl, whisk together the cream of mushroom soup, onion soup mix, and water until smooth.
  4. Pour the mixture evenly over the beef and stir to coat.
  5. Cover the dish tightly with heavy-duty aluminum foil.
  6. Bake for 3 hours, or until the beef is fork-tender.
  7. If desired, stir in sliced mushrooms during the last 30 minutes of baking.
  8. Serve hot over:
    • Mashed potatoes
    • Egg noodles
    • Rice
    • Biscuits

Storage

  • Refrigerator: Up to 4 days in an airtight container.
  • Freezer: Up to 3 months.
  • Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water or beef broth if the gravy has thickened too much.

Tips

  • Keep the foil tightly sealed throughout cooking to trap steam.
  • Don't uncover the dish while baking unless checking for doneness near the end.
  • If the beef is still tough after 3 hours, continue baking for another 30–45 minutes. Tough stew meat becomes tender only after enough time for the collagen to break down.

This is a classic "dump-and-bake" comfort meal with a rich mushroom-onion gravy and very little hands-on preparation.