Beef Stew is my go-to comfort food – there’s just nothing cozier on a chilly night – but until recently, I’d never made it quite like this. See this No-Peek Beef Stew is completely hands off. You’re not simmering anything on the stove, you’re just stirring together your ingredients in a baking dish and letting the oven do all the work. A different process for sure, but you still end up with tender beef and veggies swimming in a mouthwatering rich and savory broth. It’s so easy and SO delicious.
You have all the usual stew ingredients here – cubes of beef, potatoes, carrots, onions, and peas – and the good news is you can swap or substitute the veggies for whatever you usually like in your stew. Those go in a 9×13 baking dish…
… and get combined with a can of tomato soup and a can of cream of mushroom soup. You cover the dish with foil and pop the whole thing in a low oven for five hours.
INGREDIENTS
- 2 lbs beef stew meat, in 1-inch pieces
- 2-3 Russet potatoes, peeled and chopped into 1-inch pieces
- 3 large carrots, peeled and sliced
- 1 large white onion, chopped into 1-inch pieces
- 1 1/2 cups green peas
- 1 (15 oz) can tomato soup
- 1 (15 oz) can cream of mushroom soup
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- Preheat oven to 275°F and grease a 9×13-inch baking dish with nonstick spray.
- Add stew meat, potatoes, carrots, onions, and peas to casserole dish. Season with salt and pepper, though go easy on the salt as there is a lot in the soup. Stir to combine.
- Dump the tomato soup and cream of mushroom soup over the top and gently stir to combine.
- Cover tightly with foil and bake 5 hours. Enjoy!