There is something mighty comforting about a recipe that asks so little and gives back so much, and this oven baked 3-ingredient beef Prescott is just that kind of supper. It belongs to the old school of practical Midwestern cooking, where a handful of pantry staples and a sturdy baking dish could feed a table full of hungry folks after a long day. The beef bakes down tender and savory, with those rich browned edges that always seem to disappear first, and it is exactly the sort of recipe a grandmother would jot on an index card and pass along because she knew it would never let you down.
Serve this beef over buttery mashed potatoes, egg noodles, or hot steamed rice to catch every bit of the rich pan sauce. It also fits right in beside green beans, buttered corn, roasted carrots, or a crisp cabbage slaw if you want something fresh on the plate. For a real cool-weather meal, set out warm dinner rolls and let everyone help themselves family-style.
Oven Baked 3-Ingredient Beef Prescott
Servings: 6
Ingredients
2 1/2 pounds beef stew meat or beef tips
1 envelope dry onion soup mix
1 can (10 3/4 ounces) condensed cream of mushroom soup
Directions
1. Preheat the oven to 325°F and lightly grease a 9x13-inch baking dish or similar casserole dish.
2. Spread the beef evenly in the prepared baking dish.
3. Sprinkle the dry onion soup mix all over the beef, then spoon the condensed cream of mushroom soup over the top and spread it gently to coat as evenly as you can.
4. Cover the dish tightly with foil and bake for 2 1/2 to 3 hours, until the beef is fork-tender and bubbling around the edges.
5. Remove the foil, stir gently, and serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
Mushroom Lover's Version: If your family enjoys more mushroom flavor, stir in a cup of sliced fresh mushrooms before baking. They cook down into the sauce and make the dish taste even heartier.
Slow Cooker Option: This can be adapted for the slow cooker on low for 6 to 8 hours. Give everything a good stir before serving so the sauce coats every piece of beef.
Choose the Right Cut: Stew meat, chuck roast cut into chunks, or beef tips all work well here. Tougher cuts become tender with the long baking time, which is exactly what makes this recipe such a dependable old-fashioned favorite.
Make It Stretch: If you need to feed a few more people, serve the beef over a larger bed of noodles or rice and round out the meal with vegetables and bread. That is an old farm-table trick that has saved many a supper.