Beef stew with onion soup mix and cream of mushroom soup in oven

Q: How do you cook beef stew so its tender?

Chuck meat is your best bet for beef stew, but its also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

INGREDIENTS

2 Lbs Stew meat
1 Can Campbells Cream of Mushroom
1 Packet Brown gravy mix
1 Packet Lipton dry onion soup mix
1 4 oz can Sliced mushrooms ; Drained
1 Cup Water

Table of Contents Show

INGREDIENTS
INSTRUCTIONS
ingredients
Questions & Replies
Join The Conversation
Is it better to cook a stew in the oven or stove?
Do you cover a stew in the oven?
How do you cook beef stew so it's tender?
What temperature should stew be cooked at?

INSTRUCTIONS

Add stew meat to a 9x13 inch pan. Sprinkle dry soup mix over meat. In a bowl, combine mushroom soup, gravy mix, and water. Mix til blended. Pour over meat, add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 hours. Serve with rice, noodles, or mashed potatoes.

NOTES

No-peek Beef Tips

SchmeerShirley

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (362g)
Recipe Makes: 4 Servings

Calories: 377
Calories from Fat: 145 (38%)

Amt Per Serving	% DV

	Total Fat 16.1g	22 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.6g
Cholesterol 120.2mg	37 %
Sodium 617.9mg	21 %
Potassium 849.8mg	22 %
Total Carbohydrate 5.1g	1 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.1g
Protein 53.2g	76 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 377

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Recipes
Stew

"I got this recipe from my Mom. Now all my siblings and I use this recipe when we want something easy and delicious. The meat comes out melt-in-your-mouth tender cooked in its own gravy."

Ready In:

3hrs 10mins

Ingredients:

ingredients

1 lb beef stew meat (already cut up)
1 (10 3/4 ounce) can French onion soup (undiluted)
1 (10 3/4 ounce) can cream of mushroom soup (undiluted)

directions

Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.

Questions & Replies

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Join The Conversation

Excellent easy recipe. I made my own onion soup: 1/4 onion carmelized, 2 oz. red wine, 4 oz. chicken broth, 5 oz. beef broth, cook 15 min. Then proceed with recipe. Incredibly tender!
This recipe is so easy and really good! I used cream of chicken and cream of mushroom. This was a delicious way to use up a cut of meat I grabbed on a big mark down at the store. I served this atop egg noodles for a rich stroganoff.
Since I didn't have condensed French onion soup, I substituted 10 oz beef broth (fat-free and low sodium) plus an envelope of dried french onion soup mix. I used reduced-fat cream of mushroom soup. For the meat I used some older NY strip and sirloin steak from my freezer. I trimmed it well off all visible fat. Baked as directed and served over rice. It smelled wonderful all afternoon. The meat was very tender and delicious. It got 2 thumbs up from DH and DS16. I did not find it too salty and DS added more salt to his. Thanks for posting. Made for Fall PAC 2011.
I did double this because I have a large family. We were not impressed with this at all and I will not be making it again. There was a lot of grease in this from the stew meat, even though it was very tender.
Thought this was very good, just added 2 cloves of minced fresh garlic and used sirloin tips because they were on sale, hense, not greasy at all. Served with garlic mashers, carotts and copycat Hawaiian Rolls #198480. Yummy but will opt for Low Sodium soups next time. Thak you Harried Mom for a great easy recip.

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Is it better to cook a stew in the oven or stove?

Oven-cooked stews are better for two reasons. Hands-off cooking: One, you don't have to monitor the heat of the stovetop for hours, stirring and covering for the 2 1/2 to 3 hours most stews require.

Do you cover a stew in the oven?

Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

How do you cook beef stew so it's tender?

Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

What temperature should stew be cooked at?

The ideal temperature for stewing in the oven is generally 160-170C (conventional), 140 – 150C (fan-forced). If cooking on the stove top, the stew should be kept at simmering point (not boiling), or approximately 82C.