The oven takes care of all the hard work.
Beef Stew has always been my comfort food of choice. It’s warm and cozy on chilly nights. But, until recently I hadn’t made it quite this way. This No-Peek Beef Stew requires no effort. It’s not necessary to simmer anything on the stove. Instead, all you need to do is stir the ingredients together in a casserole and let the oven do the rest. It’s a different process, but the end result is tender beef and vegetables in a rich, savory broth. It’s simple and 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!
