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No-Peek Beef Stew

The oven does all the work for you.

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.

No-Peek Beef Stew

Serves 6 Prep 5m  Cook 5h

4
4.0 rating
Rated by 28 reviewers
Ingredients
  • 2 lbs beef stew meat, in 1-inch pieces
  • 2-3 Russet potatoes, peeled and chopped into 1-inch pieces
  • 3 large carrots, peeled and sliced
  • 1 large white onion, chopped into 1-inch pieces
  • 1 1/2 cups green peas
  • 1 (15 oz) can tomato soup
  • 1 (15 oz) can cream of mushroom soup
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 275°F and grease a 9x13-inch baking dish with nonstick spray.
  2. Add stew meat, potatoes, carrots, onions, and peas to casserole dish. Season with salt and pepper, though go easy on the salt as there is a lot in the soup. Stir to combine.
  3. Dump the tomato soup and cream of mushroom soup over the top and gently stir to combine.
  4. Cover tightly with foil and bake 5 hours. Enjoy!

Recipe adapted from Thriving Home Blog.