Are you tired of complicated recipes that demand constant attention? Prepare to be amazed by the No Peek Beef Stew – a mouthwatering dish that practically cooks itself! This incredible recipe is the ultimate comfort food solution for busy home cooks who crave rich, tender, and deeply flavorful meals without spending hours in the kitchen. With just a few simple ingredients and one magical cooking technique, you'll create a restaurant-quality stew that will have your family begging for seconds.
Prep Time: 20 mins
Cook Time: 5 hrs
Total Time: 5 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef stew meat
- 4 carrots, sliced
- 4 potatoes, cubed
- 1 onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 envelope onion soup mix
- 1 cup water
Instructions
- Preheat your oven to 300°F (150°C). This low temperature will allow the beef stew to cook slowly and develop rich flavors.
- In a large mixing bowl, combine the beef stew meat with the onion soup mix. Toss the meat until it's well coated with the seasoning.
- In a large oven-safe pot or Dutch oven, add the coated beef stew meat and spread it evenly across the bottom. This will help it brown slightly during the initial cooking process.
- Chop the onion and add it to the pot with the beef. The onion will add flavor and sweetness as it cooks down.
- Peel and slice the carrots into rounds. Add the sliced carrots to the pot, distributing them evenly over the beef and onion.
- Peel and cube the potatoes into bite-sized pieces. Add the cubed potatoes to the pot, layering them on top of the other ingredients.
- In a separate bowl, mix the can of cream of mushroom soup with 1 cup of water until smooth. This will create a creamy base for the stew.
- Pour the cream of mushroom soup mixture over the ingredients in the pot, ensuring that everything is well covered. Do not stir, as the 'no peek' method requires the ingredients to cook undisturbed.
- Cover the pot tightly with a lid or aluminum foil. This will trap the moisture and flavors inside, allowing the stew to cook evenly.
- Place the covered pot in the preheated oven and let it cook for 5 hours. During this time, the beef will become tender, and the flavors will meld beautifully.
- After 5 hours, carefully remove the pot from the oven. Be cautious of the steam when lifting the lid.
- Once opened, gently stir the stew to combine all the ingredients. Taste and adjust seasoning if necessary. You can add salt and pepper to taste.
- Serve the beef stew hot, garnished with fresh herbs if desired, alongside crusty bread for a complete meal.
Tips
- Choose the Right Cut: Select well-marbled beef stew meat to ensure maximum tenderness and flavor. Chuck roast works wonderfully for this recipe.
- Don't Stir! The "no peek" method is crucial – resist the temptation to lift the lid or stir during cooking. This allows the flavors to develop and meat to become incredibly tender.
- Use a Heavy-Bottomed Pot: A cast-iron Dutch oven is ideal for even heat distribution and maintaining a consistent low temperature.
- Quality Matters: Use fresh ingredients and high-quality cream of mushroom soup for the best results.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance and reheat.
- Customize Your Vegetables: Feel free to add other root vegetables like parsnips or turnips for extra variety.
- Check Meat Tenderness: If the meat isn't quite tender after 5 hours, you can continue cooking for an additional 30-60 minutes.
Nutrition Facts
Calories: 363kcal
Carbohydrates: 26g
Protein: 27g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 73mg
