This oven baked 4-ingredient beef Redford is the kind of simple, old-fashioned supper that earns a permanent spot in a family recipe box. With just a handful of pantry staples and very little hands-on work, it turns into a cozy beef bake with tender meat and rich gravy that feels especially welcome on chilly autumn evenings. It has that practical, comforting style so many Midwestern family recipes are known for, where humble ingredients come together into something everyone is happy to see on the table.
Serve this beef bake over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that savory gravy goes to waste. For sides, I like something simple and familiar such as green beans, glazed carrots, corn, or a crisp salad, and warm dinner rolls are always a good idea for rounding out the meal.
Oven Baked 4-Ingredient Beef Redford
Servings: 6
Ingredients
2 pounds beef stew meat
1 packet dry onion soup mix
1 can cream of mushroom soup, 10.5 ounces
1 cup water
Directions
1. Preheat the oven to 325°F and lightly grease a 9x13-inch baking dish or a similar covered casserole dish.
2. Spread the beef stew meat evenly in the baking dish.
3. In a medium bowl, stir together the dry onion soup mix, cream of mushroom soup, and water until smooth.
4. Pour the soup mixture over the beef and stir gently so all the meat is coated.
5. Cover tightly with foil or a lid and bake for 2 1/2 to 3 hours, until the beef is very tender and the gravy is hot and bubbling. Stir once about halfway through if you like.
6. Let the dish rest for 5 to 10 minutes before serving, then spoon it over mashed potatoes, noodles, or rice.
Variations & Tips
For picky eaters: If someone at your table prefers a smoother sauce, whisk the soup mixture very well before pouring it over the beef so the gravy bakes up extra uniform and creamy.
Make it mushroom-free: If your family does not enjoy mushroom flavor, use cream of celery or cream of chicken soup instead. The dish will still have that same cozy baked texture and savory finish.
Best cut of beef: Stew meat works well, but chuck roast cut into bite-size pieces is often even more tender after a long bake. Try to keep the pieces similar in size so they cook evenly.
Keep it moist: Make sure the dish is covered tightly while baking. That trapped steam is what helps the beef turn tender instead of drying out.
Make ahead tip: You can assemble everything in the baking dish earlier in the day, cover it, and refrigerate it until dinnertime. When ready to bake, let it sit at room temperature for about 20 minutes first.