The oven does all the work for you.
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.
Serves 6
5m prep time
5h cook time
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!
