This has become one our new “comfort food” dinners. We like it over rice and with english peas. I also make plenty so we have leftovers. As with many things it’s almost better the second day. It’s easy to make the first day and the next night it’s even easier. Now we have more than one comfort food!!

2lb Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 – 10.5 oz can of cream of mushroom soup
1 – packet brown gravy mix
1 – packet lipton dry onion soup mix
1 – 4 oz. can mushrooms
1 – cup water or ginger ale soda

Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.  Add mushrooms and stir to coat.  Cover with foil and bake at 300 degrees for 3 hours.

Do not remove foil until done.

Serve over rice, mash potatoes or egg noodles. Prep time is about 5 minutes if you buy precut stew beef.

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