Beef Stew is my go-to comfort food – there’s just nothing cozier on a chilly night – but until recently, I’d never made it quite like this. See this No-Peek Beef Stew is completely hands off. You’re not simmering anything on the stove, you’re just stirring together your ingredients in a baking dish and letting the oven do all the work. A different process for sure, but you still end up with tender beef and veggies swimming in a mouthwatering rich and savory broth. It’s so easy and SO delicious.

You have all the usual stew ingredients here – cubes of beef, potatoes, carrots, onions, and peas – and the good news is you can swap or substitute the veggies for whatever you usually like in your stew. Those go in a 9×13 baking dish…

… and get combined with a can of tomato soup and a can of cream of mushroom soup. You cover the dish with foil and pop the whole thing in a low oven for five hours.

Now, I know five hours is a long time but it’s five hours where you don’t have to do anything at all. And besides, you want the beef to have all that time to get truly fork tender. (No one wants a tough beef stew!)

There’s no beef broth here, and yet the broth still tastes plenty beefy – so rich and savory with a subtle tang of tomato. It’s exactly the soul-warming flavor you want from a beef stew and it just so happens the oven does all the work for you.