Forgotten Beef Tips Casserole

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🥘 Forgotten Beef Tips Casserole

This recipe is famous for its simplicity—you literally put everything in a dish and “forget” it in the oven for a few hours.

Ingredients

  • 1.5 – 2 lbs Beef stew meat (cut into 1-inch cubes)

  • 1 can (10.5 oz) Condensed Cream of Mushroom soup

  • 1 packet (1 oz) Dry Onion Soup Mix (like Lipton)

  • 1/2 cup Water (or beef broth/red wine for extra depth)

  • Optional: 1 small yellow onion, diced (as seen in your photo)

Instructions

  1. Preheat: Set your oven to 300°F (150°C).

  2. Combine: Place the raw beef cubes and diced onions into a 9×13 inch glass baking dish.

  3. Pour: Sprinkle the dry onion soup mix over the meat. Pour the can of cream of mushroom soup and the water/broth over the top.

  4. Mix: Gently stir everything directly in the pan until the beef is well-coated.

  5. Seal: Cover the dish tightly with aluminum foil. This is crucial to keep the moisture in so the beef doesn’t dry out.

  6. Bake: Bake for 3 to 3.5 hours. Don’t peek! The low temperature and long time are what make the “stew meat” tender.

Tips for Success

  • The “Tight Seal”: If steam escapes, the meat will be tough. Use a heavy-duty foil or two layers to ensure a perfect seal.

  • Don’t Brown the Meat: Unlike most stews, you don’t need to sear the beef first. The slow roasting process handles the cooking perfectly.

  • Serving Suggestions: This creates a rich, thick gravy. It is best served over egg noodles, mashed potatoes, or white rice.

Nutritional Info (Per Serving)

Estimates based on 6 servings.

Nutrient Amount
Calories 320 kcal
Total Fat 16g
Protein 28g
Carbohydrates 9g
Sodium 850mg

Recipe Q&A

Q: Can I make this in a Slow Cooker? A: Yes! Toss everything in the crockpot and cook on Low for 7-8 hours or High for 4 hours.

Q: Why is my beef still tough? A: It likely needs more time or the seal wasn’t tight enough. Stew meat (chuck) has connective tissue that only breaks down after reaching a specific internal temperature over a long period.

Q: Can I use “Cream of Celery” instead? A: Absolutely. Any “Cream of…” soup works well. Cream of Onion or Cream of Bacon are also great variations.

Benefit

This dish is a time-saver’s dream. Because it uses tougher, more affordable cuts of meat (like chuck or round), it’s budget-friendly. The high protein content makes it very satiating, and the “set it and forget it” nature allows you to go about your afternoon while dinner cooks itself.

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