Stew Meat

Harried Mom's Note:

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.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 1 lb beef stew meat (already cut up)
• 1 (10 ¾ ounce) can French onion soup (undiluted)
• 1 (10 ¾ ounce) can cream of mushroom soup (undiluted)

Directions:

1. Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
2. 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).
3. Cover and place in 350 degree oven for 3 hours.
4. Serve over steamed rice or noodles with a salad.
5. This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
6. I usually make extra and freeze it for another night.

Reviews

[Rotties Rule]

Terrific and oh-so-easy. Dump into crock pot and go! Serve with rice, exactly as recommended. Thanks!

[GibbyLou]

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.

[5hungrykids]

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.