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

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.

Ingredients Nutrition

  • 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

  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.
Most Helpful

5 5

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!

5 5

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.

5 5

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.