NO-PEEK BEEF STEW

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No-Peek Beef Stew image

The oven does all the work for you.

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 275°F and grease a 9x13-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!

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