This oven baked 3-ingredient beef sterling is the kind of old-fashioned potluck supper dish that earns a permanent spot in the family recipe box. With just a few pantry-friendly ingredients and very little hands-on work, it bakes into tender bites of beef coated in a rich, savory glaze that feels especially welcome on cool fall and winter evenings. It has that dependable casserole-dish charm so many Midwestern families love, and it is easy to see why a well-used index card recipe like this would be passed around for years.
Serve this hearty beef over fluffy mashed potatoes, buttered egg noodles, or steamed rice to soak up every bit of the sauce. For a full meal, add a simple green bean side, glazed carrots, or a crisp salad, and if you are taking it to a gathering, a basket of warm dinner rolls makes it feel extra special.
Oven Baked 3-Ingredient Beef Sterling
Servings: 6
Ingredients
2 pounds beef stew meat, cut into bite-sized pieces
1 envelope dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
Directions
1. Preheat the oven to 325°F. Lightly grease a 9x13-inch glass baking dish or similar casserole dish.
2. Place the beef pieces in a large mixing bowl. Add the dry onion soup mix and condensed cream of mushroom soup, then stir until the beef is evenly coated.
3. Spread the mixture into the prepared baking dish in an even layer. Cover tightly with foil.
4. Bake for 2 hours, or until the beef is fork-tender. Carefully remove the foil for the last 20 minutes if you would like the edges a little more caramelized and the sauce slightly thicker.
5. Let the beef rest for 5 to 10 minutes before serving so the sauce can settle slightly. Spoon it over mashed potatoes, noodles, or rice and serve warm.
Variations & Tips
For extra richness: Stir in 1/2 cup sour cream after baking and before serving for a creamier, stroganoff-style finish. This is especially good over egg noodles.
For picky eaters: If your family prefers a smoother sauce, whisk the condensed soup with 1/4 cup water before mixing it with the beef so it coats more evenly and bakes up a little milder in flavor.
For deeper flavor: Brown the beef in a skillet for a few minutes before mixing it with the soup and onion mix. This is an optional step, but it adds a little more color and that extra savory taste many folks enjoy.
For make-ahead meals: Assemble the casserole up to a day ahead, cover, and refrigerate. When ready to bake, let the dish sit at room temperature for about 20 minutes while the oven preheats, then bake as directed.
For a stretched supper: Add sliced mushrooms or a layer of onions to the baking dish if you would like to make the meal go a little farther. They blend right into the sauce and pair nicely with the beef.