This 5-ingredient oven beef using raw beef cubed stew meat is the kind of no-fuss casserole that’s fed farm families around here for generations. You simply dump everything into a glass casserole dish, slide it into the oven, and let it slow-bake until the beef is fall-apart tender and the vegetables are soft and saucy. It reminds me of the church potlucks of my childhood, where every table had some sort of baked beef and vegetables that made the whole hall smell like home. If you’re looking for a hearty, comforting dinner that doesn’t keep you on your feet, this is the sort of recipe your husband will be asking for again and again.
Serve this oven beef spooned over fluffy mashed potatoes, buttered egg noodles, or plain white rice to soak up all those savory juices. A simple green side—like steamed green beans, a tossed salad, or even just sliced cucumbers and tomatoes—keeps the plate fresh and colorful. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the bottom of the dish. If you like, finish each serving with a sprinkle of chopped fresh parsley or a little black pepper at the table.
5-Ingredient Oven Beef Using Raw Beef Cubed Stew MeatServings: 4
Ingredients
2 pounds raw beef cubed stew meat
2 cups mixed chopped vegetables (such as carrots, celery, bell peppers, and onions)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup beef broth or water
Directions
Preheat your oven to 325°F (165°C). Lightly grease a 9x13-inch glass casserole dish or similar-sized glass baking dish.
Spread the raw beef cubed stew meat evenly in the bottom of the glass casserole dish, breaking up any pieces that are stuck together.
Scatter the chopped mixed vegetables over the beef in an even layer. The dish should look colorful and full, with the beef peeking through the veggies.
In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth (or water) until fairly smooth and well combined.
Pour the soup mixture evenly over the beef and vegetables, making sure most of the meat is coated. Use a spoon to gently nudge the mixture around so it seeps down between the beef cubes and veggies, but do not stir aggressively.
Cover the glass casserole dish tightly with aluminum foil to keep the moisture in. This helps the beef become very tender and keeps the sauce from drying out.
Place the covered dish on the middle rack of the preheated oven and bake for 2 to 2 1/2 hours, or until the beef is very tender and the vegetables are soft. Avoid lifting the foil too often so the heat and steam stay trapped inside.
Carefully remove the casserole from the oven and peel back the foil away from you to avoid steam burns. Stir gently to mix the beef, vegetables, and sauce together. If the sauce seems too thick, you can stir in a splash more broth or water.
Taste and adjust seasoning if needed with a bit of salt and black pepper (keeping in mind the onion soup mix is already salty). Let the casserole rest for about 5 minutes, then serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
You can change the character of this casserole just by swapping out the vegetables or the soup. Use whatever mixed chopped vegetables you have on hand: potatoes, parsnips, peas, or green beans all work nicely alongside the carrots, celery, peppers, and onions. If you prefer a different flavor, substitute cream of celery or cream of chicken soup for the cream of mushroom. For a deeper, richer sauce, replace part of the broth with red wine, or add a tablespoon of tomato paste to the soup mixture. If your family likes a little kick, stir in a pinch of crushed red pepper flakes or a dash of Worcestershire sauce. For a slightly leaner dish, you can use leaner stew meat, but keep in mind that a bit of marbling helps the beef stay moist and tender during the long bake. Always start with fresh, cold beef and keep it refrigerated until you’re ready to assemble the casserole; do not leave raw meat sitting out at room temperature for more than about 2 hours (1 hour if your kitchen is very warm). Use a clean cutting board and knife for the beef, and wash your hands and any surfaces that touch the raw meat before handling the vegetables. Make sure the beef reaches at least 145°F for safety, though with this long, slow bake it will usually be well above that and very tender. Leftovers should be cooled promptly, refrigerated within 2 hours, and eaten within 3 to 4 days, or frozen for longer storage.
