Pour canned cream of mushroom soup and these 2 ingredients over cubed beef stew meat into a dutch oven for a cozy meal you will want to make again and again

This oven-baked, 4-ingredient no-peek beef tips recipe is the kind of cozy, hands-off meal I lean on during busy weeks in the Midwest. Cubed beef stew meat goes straight into a Dutch oven and gets blanketed with canned cream of mushroom soup plus just two pantry staples, then it quietly braises in the oven until fork-tender. It’s a very American, 1970s-style casserole approach—using condensed soup as both flavor and sauce base—but streamlined for modern home cooks who want comfort without fuss.

Serve these beef tips ladled over a bed of creamy mashed potatoes, buttered egg noodles, or simple steamed white rice to soak up the savory mushroom gravy. A crisp green side salad with a tangy vinaigrette or roasted green beans balances the richness nicely. If you enjoy bread on the table, warm dinner rolls or a sliced crusty baguette are perfect for swiping through the sauce. A light red wine, like a Pinot Noir, or a malty amber beer pairs well with the deep, slow-cooked flavors.

Servings: 6

2 1/2 to 3 pounds cubed beef stew meat

Preheat your oven to 300°F (150°C). Place a rack in the center of the oven so the Dutch oven will heat evenly.

Lightly grease the bottom and sides of a large Dutch oven with cooking spray or a bit of neutral oil to help prevent sticking and make cleanup easier.

Spread the cubed beef stew meat evenly in the bottom of the Dutch oven, breaking up any large clumps so the pieces are in a mostly single layer. No need to brown the meat first—this recipe relies on low, slow oven time for tenderness.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth and well combined. The mixture will be thick but pourable; this will become your gravy as it bakes.

Pour the soup mixture evenly over the beef in the Dutch oven, making sure all the meat is coated. Use a spatula or spoon to gently nudge the sauce into any gaps so it seeps down around the beef cubes.

Cover the Dutch oven tightly with its lid. This is a true no-peek recipe, so once it goes into the oven, resist the urge to open it—keeping the lid on traps steam and helps the beef become meltingly tender.

Transfer the covered Dutch oven to the preheated oven and bake for 2 1/2 to 3 hours, undisturbed. The exact time will depend on the size of your beef cubes; they are done when the meat is very tender and the sauce is bubbly and slightly thickened.

Carefully remove the Dutch oven from the oven and set it on a heatproof surface. Remove the lid away from you to avoid the burst of hot steam. Give the beef and sauce a gentle stir to recombine any separated fat and distribute the gravy.

Taste the sauce and adjust seasoning if needed; the onion soup mix and broth are salty, so you may find no extra salt is necessary. If you prefer a slightly thicker sauce, you can let the beef tips rest uncovered for 5 to 10 minutes, or simmer briefly on the stovetop over low heat, stirring often.

Serve the beef tips hot, spooned over mashed potatoes, egg noodles, or rice, with plenty of the mushroom-onion gravy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce thickens too much.

For a richer flavor, stir 1/4 cup dry red wine into the soup mixture in place of part of the beef broth before pouring it over the meat. If you enjoy more pronounced mushroom notes, add 1 to 2 cups sliced fresh mushrooms on top of the beef cubes before adding the sauce; they will cook down into the gravy. For a slightly creamier finish, whisk 1/4 cup sour cream into the hot sauce just after baking—off the heat—to avoid curdling. You can also swap the beef stew meat for boneless chuck roast cut into cubes, which often yields especially tender results. If you prefer a bit of herbaceous brightness, sprinkle chopped fresh parsley or thyme over the finished dish. To make this more weeknight-friendly, assemble the beef and sauce in the Dutch oven the night before, refrigerate covered, then slide it into the oven (adding about 15 extra minutes to the bake time) when you get home. Finally, if sodium is a concern, choose low-sodium cream of mushroom soup and low-sodium onion soup mix, and taste before adding any extra salt.