No Peek Beef
Ingredients:
2 lbs beef stew meat, cut into cubes
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of celery soup
1 packet (1 oz) dry onion soup mix
1 cup water
1 cup red wine or beef broth (optional, for extra flavor)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 cups baby carrots (optional)
2 cups diced potatoes (optional)
Directions:
Preheat Oven:
Preheat your oven to 300°F (150°C).
Prepare the Beef:
In a large mixing bowl, combine the beef stew meat, cream of mushroom soup, cream of celery soup, dry onion soup mix, water, and wine or beef broth if using. Mix until the beef is well-coated.
Season and Add Vegetables:
Add garlic powder, black pepper, and paprika to the beef mixture, stirring to combine.
If adding carrots and potatoes, stir them into the mixture.
Bake:
Transfer the beef mixture to a large baking dish or a Dutch oven. Cover the dish tightly with aluminum foil or a lid.
Bake in the preheated oven for 3 hours. Do not peek or stir during the cooking time, as this will affect the tenderness of the beef.
Serve:
Once cooked, remove the dish from the oven and let it sit for a few minutes before serving.
Serve the beef with mashed potatoes, rice, or crusty bread.
Prep Time: 10 minutes | Cooking Time: 3 hours | Total Time: 3 hours 10 minutes
Kcal: 375 kcal per serving (based on 6 servings) | Servings: 6 servings