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
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
Nutrition
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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
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- 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 10minsIngredients:
3ingredients
- 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.
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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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