Pour cream of mushroom soup over raw beef stew meat, along with 2 other ingredients, into a glass casserole dish for a cozy dinner that’s my default when I don't know what to make

This oven-baked, 4-ingredient creamy mushroom beef bake is my cozy, default dinner when I don’t know what to make. It leans on a very Midwestern pantry classic—canned cream of mushroom soup—poured straight over raw beef stew meat in a glass casserole dish. As it bakes, the soup transforms into a rich gravy that tenderizes the beef with almost no effort. It’s the kind of practical, set-it-and-forget-it comfort food many of us grew up with, but it still feels satisfying after a long day.

This creamy mushroom beef is begging for something starchy to soak up the sauce: serve it over mashed potatoes, egg noodles, or steamed white rice. Add a simple green side like roasted broccoli, sautéed green beans, or a crisp salad with a tangy vinaigrette to cut through the richness. A slice of crusty bread is also handy for swiping up the last of the gravy, and if you enjoy wine, a light red like Pinot Noir or a medium-bodied Merlot pairs nicely with the mushrooms and beef.

Servings: 4

2 pounds beef stew meat, cut into 1- to 1 1/2-inch cubes

Preheat your oven to 300°F (150°C). Lightly grease a 9x13-inch glass casserole dish with a bit of oil or cooking spray to prevent sticking.

Spread the raw beef stew meat evenly in the bottom of the glass casserole dish, breaking up any pieces that are stuck together so they cook evenly.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until mostly smooth. It doesn’t need to be perfect—just well combined so the flavors are distributed.

Pour the cream of mushroom soup mixture evenly over the raw beef stew meat in the glass casserole dish, making sure all the meat is coated. Use a spatula or spoon to gently nudge the sauce into the corners and around the edges if needed.

Cover the glass casserole dish tightly with aluminum foil to trap moisture and help the beef become tender as it bakes.

Bake in the preheated oven for 2 1/2 to 3 hours, or until the beef is very tender when pierced with a fork and the sauce has thickened into a creamy gravy. Avoid uncovering frequently, as that releases steam and can slow down the cooking.

Carefully remove the casserole dish from the oven and take off the foil, watching out for hot steam. Give the beef and sauce a gentle stir to re-coat the pieces and even out the texture of the gravy.

Taste and adjust seasoning if desired (the onion soup mix is salty, so you may not need additional salt). Let the dish rest for about 5 minutes, then serve the creamy mushroom beef over mashed potatoes, noodles, or rice.

For a slightly lighter version, you can substitute one can of cream of mushroom soup with low-sodium beef broth, keeping the same overall liquid volume by using a bit less added water. If you enjoy a deeper mushroom flavor, stir in 1 to 2 cups of sliced fresh mushrooms directly over the beef before you pour on the soup mixture. For a more herb-forward profile, add 1 teaspoon of dried thyme or Italian seasoning to the soup mixture before baking. If you prefer a bit more body to the sauce, stir in 2 tablespoons of sour cream or plain Greek yogurt at the end of baking for extra tang and creaminess—just fold it in gently so it doesn’t curdle. To make this in a slow cooker instead of the oven, layer the raw beef in the bottom of the crock, pour the same soup mixture over the top, cover, and cook on LOW for 7 to 8 hours or HIGH for about 4 hours, until the beef is tender. You can also swap the onion soup mix for a homemade blend of dried minced onion, garlic powder, a pinch of sugar, and a bit of salt if you want more control over the sodium level. Finally, if you’d like a one-dish meal, scatter a layer of chunked carrots and halved baby potatoes under and around the beef before pouring on the soup mixture; just be sure to keep everything in a single, relatively even layer so it cooks through in the same time frame.