Stew Beef Casserole
"My grandmother makes this and its sooooo good! My very picky children love this as well. The meat is so tender it melts in your mouth. By cooking it slowly it makes the most wonderful gravy. I serve this over rice and it is absolutely mouth watering! The stew beef can be thawed or partially frozen. Beware, the aroma in your house is going to bring neighbors in from miles around :)"
- Ready In:
- 3hrs 5mins
- Ingredients:
- 4
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 1 lb stewing beef
- 10 1⁄2 ounces cream of mushroom soup (1 can)
- 1 1⁄4 ounces Lipton Onion Soup Mix (1 packet)
- 1⁄4 cup water
directions
- Preheat oven to 275 degrees.
- Mix the cream of mushroom soup, Lipton onion soup, and the water.
- Add the stew beef to the soup mixture.
- Place in a casserole dish, medium size. Not to big because the gravy will evaporate. The perfect size would be one that the ingredients will almost fit to the top.
- Place a lid on the casserole dish.
- Slow roast in the oven for about 3 hours. The casserole is done when the meat is tender enough to break apart with a fork.
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Reviews
-
Very good! So easy. I boiled beef first (20 minutes) then drained. (Just a personal preference with all meat casseroles.) Then followed recipe. Served over mashed potatoes...we LOVED it. The gravy was perfect. Next time, if I don't plan to serve it over potatoes, I may cut down on the amount of onion soup mix I use.<br/>Thanks! -
my husband liked it, i didn't.
