Ingredients
Beef: Use 2 pounds (900 g) of beef stew meat, preferably chuck roast cut into 1-inch cubes.
Onion seasoning: You will need one 1-ounce (28 g) packet of dry onion soup mix.
Mushroom soup: Use one 10.5-ounce (298 g) can of condensed cream of mushroom soup, undiluted.
Beef broth: Measure ½ cup of low-sodium beef broth to help create the gravy.
Cooking spray: Lightly grease your baking dish with nonstick cooking spray or a little oil.
Optional seasoning: Have black pepper available. Add salt only after tasting the finished gravy because the soup and seasoning mix already contain salt.
Optional garnish: Chopped fresh parsley adds color and a fresh finish before serving.
Instructions
Preheat your oven to 300°F (150°C), allowing it to heat fully before baking.
Choose a 9×13-inch baking dish or a deep casserole dish that comfortably holds the beef and sauce.
Lightly grease the bottom and sides of the dish to make serving and cleanup easier.
Cut the beef into evenly sized pieces, trimming away any large pieces of hard fat.
Place the raw beef cubes in the prepared dish and spread them into an even layer.
Sprinkle the dry onion soup mix evenly over the meat.
Pour the beef broth around the dish so the liquid reaches the bottom.
Spoon the undiluted cream of mushroom soup over the beef.
Gently spread the soup with a spatula, coating the meat as evenly as possible.
Cover the baking dish tightly with heavy-duty aluminum foil. A secure seal helps retain moisture.
Place the covered dish on the center rack of the preheated oven.
Bake for approximately 2½–3 hours, keeping the dish covered during cooking.
After 2½ hours, carefully lift one corner of the foil, keeping your hands and face away from the steam.
Test a piece of beef with a fork. It should yield easily and feel tender throughout.
If the beef is still firm, reseal the foil and continue baking in 20–30-minute intervals until tender.
Remove the finished dish from the oven and carefully uncover it. Stir the beef and gravy together.
Taste the gravy, adjust the seasoning if needed, and serve over mashed potatoes, rice, or egg noodles.
Variation
Extra mushrooms: Add 8 ounces (225 g) of sliced cremini or white mushrooms before baking for more mushroom flavor.
Garlic flavor: Stir in two minced garlic cloves with the broth for a deeper savory taste.
Vegetable addition: Add chunky carrot pieces before baking. Avoid cutting them too small because they will soften during the long cooking time.
Herb variation: Add ½ teaspoon of dried thyme or one small rosemary sprig. Remove any woody herb stems before serving.
Creamier finish: Stir a few tablespoons of heavy cream into the hot gravy after baking, then warm gently if necessary.
Thicker gravy: Transfer the gravy to a saucepan and bring to a simmer. Stir in 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water, cooking until thickened.
Storage
Cool promptly: Divide leftovers into shallow containers and refrigerate within two hours of cooking.
Refrigerate: Store the beef and gravy together in airtight containers in the refrigerator for up to 3–4 days.
Freeze: Place chilled portions in freezer-safe containers, leaving a little room for expansion. Freeze for up to 2–3 months for best quality.
Thaw: Defrost frozen portions overnight in the refrigerator. The creamy gravy may separate slightly; stir it while reheating.
Reheat: Warm gently in a saucepan or microwave until the beef and gravy reach 165°F (74°C). Add a splash of broth if the sauce becomes too thick.