There are some recipes that travel through a neighborhood faster than a good bit of gossip, and this old-fashioned beef Covington is one of them. It is the kind of thrifty, dependable dish Midwestern home cooks have always loved: simple pantry ingredients, very little fuss, and a baking dish that comes out bubbling and fragrant enough to gather everyone into the kitchen. With only three main ingredients, it turns humble beef into tender, savory little bites with a sweet-salty glaze that feels especially welcome once the weather turns cool.
Serve this beef Covington over hot cooked rice, buttered egg noodles, or a pile of creamy mashed potatoes to catch every bit of that glossy sauce. On the side, green beans, buttered corn, or a crisp cabbage slaw make a fine contrast to the rich beef, and for autumn suppers I think a pan of warm rolls and a dish of applesauce round out the table in the most comforting way.
Oven Baked 3-Ingredient Beef Covington
Servings: 6
Ingredients
2 pounds beef stew meat, cut into bite-sized pieces if needed
1 cup ketchup
1 cup lemon-lime soda
Directions
1. Heat the oven to 325°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the beef evenly in the prepared baking dish.
3. In a bowl or large measuring cup, stir together the ketchup and lemon-lime soda until combined, then pour the mixture over the beef.
4. Cover the dish tightly with foil and bake for 1 hour 30 minutes.
5. Remove the foil, stir gently, and continue baking uncovered for 30 to 45 minutes, until the beef is tender and the sauce has thickened into a glossy glaze with caramelized edges.
6. Let the dish rest for 5 to 10 minutes before serving so the sauce settles over the beef.
Variations & Tips
For a deeper flavor: If you do not mind stepping beyond the strict three-ingredient spirit, add a spoonful of Worcestershire sauce or a pinch of black pepper to the sauce. It gives the finished dish a little extra savoriness without changing its old-time charm.
Choose the right cut: Stew meat works well, but chuck roast cut into cubes is often even better because it bakes up especially tender. Try to keep the pieces close in size so everything cooks evenly.
Make it a little sweeter or tangier: Different brands of ketchup can change the flavor some. If you like a brighter finish, add a teaspoon of cider vinegar after baking; if you prefer a sweeter glaze, let the uncovered baking time go a few minutes longer so the edges caramelize more.
For easy potluck serving: This dish holds nicely on a warm buffet table for a short while, which is one reason it disappears so quickly at gatherings. Spoon it into a slow cooker on warm after baking if you need to keep it ready for guests.