Ingredients
Equipment
Method
- Preheat the oven: Preheat your oven to 300°F (150°C). Prepare a deep oven-safe baking dish with a tight-fitting lid.
- Prepare the beef: Pat the beef stew meat dry if necessary and arrange the cubes evenly in the baking dish. Cut larger pieces to a similar size for more even cooking.
- Mix the gravy: In a medium bowl, whisk together the condensed cream of mushroom soup, brown gravy mix, onion soup mix, and beef broth until well combined. Stir in the minced garlic if using.
- Combine the ingredients: Pour the gravy mixture over the beef, gently stirring to coat the pieces evenly. Add the sliced mushrooms if desired.
- Cover the dish: Secure the lid tightly. If your baking dish does not have a lid, cover it firmly with aluminum foil to retain moisture.
- Bake: Place the covered dish in the oven and bake for approximately 2½ to 3 hours, or until the beef is fork-tender. Avoid opening the dish repeatedly during cooking.
- Check the tenderness: Carefully uncover the dish near the end of the cooking time and test a larger piece of beef with a fork. If it is still chewy, cover and continue cooking until tender.
- Adjust the gravy: Stir the beef and gravy gently. If the sauce is too thin, uncover and bake for another 10–15 minutes, or thicken it separately with a little cornstarch mixed with cold water. Add a splash of broth if the gravy is too thick.
- Rest and garnish: Let the beef tips rest for 5–10 minutes. Taste the gravy and adjust the seasoning if needed. Garnish with fresh parsley, if desired.
- Serve: Serve hot over white rice, mashed potatoes, or egg noodles, with your favorite vegetable on the side.
Notes
Choose suitable beef: Beef chuck or stew meat works well because slow cooking helps soften the connective tissue.
Keep it covered: A tight-fitting lid helps retain moisture and allows the beef to cook gently in the gravy.
Watch the salt: Condensed soup and seasoning packets can be high in sodium. Low-sodium broth is a useful choice.
Allow extra cooking time if needed: Beef is ready when fork-tender; the cooking time depends on the cut, cube size, and oven.
Make it gluten-free: Use certified or appropriately labeled gluten-free condensed soup, gravy mix, onion soup mix, and broth.
Storage: Refrigerate leftovers in airtight containers within two hours of cooking and use within 3–4 days.
Freezing: Freeze cooled leftovers in airtight, freezer-safe containers for the best quality within 2–3 months.
Reheating: Reheat thoroughly to 165°F (74°C), adding a little broth if needed to restore the gravy's consistency.
Serving suggestion: Pair with rice, mashed potatoes, egg noodles, roasted green beans, steamed broccoli, or warm dinner rolls.