Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ (10.5 ounce) can water
- 1 pound cubed beef stew meat
- 4 medium potatoes, peeled and cubed
- 4 carrots, cut into 1/2-inch slices
- 2 medium onions, diced
- 1 cup celery, cut into 1/2-inch slices
- salt and ground black pepper to taste
Why You'll Love Making This
Perfect for those who enjoy rich, comforting meals with deep flavors. The slow cooking makes the beef tender and allows the vegetables to soak up all the savory juices. It’s an easy way to fill your home with a warm, inviting aroma.
Cooking Techniques
- Brown the beef well before baking to develop more flavor.
- Use a heavy, oven-safe pot or Dutch oven to ensure even cooking.
- Check the stew occasionally to make sure there’s enough liquid, adding broth or water if needed.
- Use a heavy, oven-safe pot or Dutch oven to ensure even cooking.
- Check the stew occasionally to make sure there’s enough liquid, adding broth or water if needed.
Directions
Heat your oven to 250°F (120°C). In a small saucepan, warm up the mushroom soup with water over low heat, stirring occasionally until it’s nice and hot—this should take about 3 to 4 minutes. While that’s heating, put the beef into a large casserole dish. Pour the warmed soup mixture over the meat and give everything a good toss to combine. Next, add the potatoes, carrots, onions, and celery right on top. Sprinkle in some garlic powder, salt, and pepper to taste. Cover the dish with a lid or foil and pop it in the oven. Let it bake slowly for around 5 hours, until the beef is tender and cooked through. Once it’s done, give it a gentle stir and it’s ready to serve!
How To Serve It Best
Serve this stew with crusty bread or over creamy mashed potatoes to soak up the sauce. A simple green salad or steamed vegetables make a nice, fresh side to balance the richness of the meat.
Storage Advice
Let the stew cool completely before storing it in an airtight container. It keeps well in the fridge for up to four days and tastes even better the next day. You can also freeze portions for up to three months—just thaw overnight in the fridge before reheating.
