No-Peek Beef Stew: A Two-Flavor Whirlwind That Complies with the Rules

No-Peek Beef Stew – This No-Peek Beef Stew recipe is the ultimate comfort food that you can prepare with minimal effort. With a combination of beef stew meat, vegetables, and a unique blend of soups, this recipe guarantees to satisfy your taste buds while filling your home with delightful aroma. The best part is that you can cook this recipe with minimal supervision, making it the perfect meal for busy weeknights.

My husband is not a fan of stews, but this recipe changed his mind. The rich and robust flavors of the beef, paired with the creaminess of the mushroom soup, and the tangy sweetness of the tomato soup, make it hard to resist. I remember the first time I made this recipe; he was reluctant to try it. However, the delicious aroma that filled the house was too tempting for him to ignore. He gave it a try and ended up having two servings! Now, this recipe has become a staple in our household, and we make it at least once every two weeks.

Why This No-Peek Beef Stew Recipe is a Must-Try?

• The combination of two different soups (tomato and mushroom) creates a unique and rich flavor profile that will surprise your taste buds.
• With minimal prep time, this recipe is perfect for busy weeknights or lazy weekends.
• The recipe uses simple ingredients that are readily available at your local grocery store.
• The cooking process is effortless and requires minimal supervision, making it a perfect meal for beginners.
• The recipe can be easily customized by adding your favorite vegetables or herbs.

Ingredients:

• 2 lbs. beef stew meat (907 g)
• 2-3 large Russet potatoes, peeled and chopped into 1-inch pieces (680-907 g)
• 3 large carrots, peeled and sliced (150-200 g)
• 1 large white onion, chopped into 1-inch pieces (150-200 g)
• 1 1/2 cups green peas (225 g)
• 1 (15 oz.) can tomato soup (425 g)
• 1 (15 oz.) can cream of mushroom soup (425 g)
• Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat the oven to 275°F (135°C) and grease a 9×13-inch (23×33 cm) baking dish with non-stick spray.

In the prepared baking dish, add the beef stew meat, potatoes, carrots, onions, and peas. Season with salt and pepper and stir to combine.

Pour the tomato soup and cream of mushroom soup over the top of the meat and vegetables. Gently stir to combine.

Cover the baking dish tightly with foil and bake for 5 hours.

Remove from the oven and let it rest for 5-10 minutes before serving.

Notes:

• This recipe can easily be doubled or halved depending on the size of your family or the occasion.
• For a richer flavor, use homemade tomato soup and cream of mushroom soup instead of canned.
• This recipe is great for meal prep or freezer meals.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

In conclusion, the No-Peek Beef Stew is a delicious and easy-to-make meal that is perfect for busy weeknights or lazy weekends. The combination of tender beef stew meat, potatoes, carrots, onions, and green peas cooked in tomato and mushroom soup creates a flavorful and hearty dish that will satisfy your cravings. With just a few simple ingredients and minimal prep time, this recipe is a great option for novice and experienced cooks alike. So go ahead and give it a try – we promise you won’t be disappointed!

FAQ

Can I use a slow cooker instead of the oven?

Yes, you can! Simply add all of the ingredients to your slow cooker and cook on low for 8 hours or high for 4 hours.

Can I use other vegetables?

Absolutely! Feel free to add or substitute with any of your favorite vegetables such as celery, parsnips, or turnips.

Can I use a different type of meat?

Yes, you can use other types of meat such as lamb, pork, or chicken. Just adjust the cooking time accordingly.

Can I add more spices?

Of course! You can add more herbs or spices to customize the flavor to your liking.

No-Peek Beef Stew

Sacrlett

This No-Peek Beef Stew recipe is the ultimate comfort food that you can prepare with minimal effort. With a combination of beef stew meat, vegetables, and a unique blend of soups, this recipe guarantees to satisfy your taste buds while filling your home with delightful aroma.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 hours hrs

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 2 lbs. beef stew meat 907 g
• 2-3 large Russet potatoes peeled and chopped into 1-inch pieces (680-907 g)
• 3 large carrots peeled and sliced (150-200 g)
• 1 large white onion chopped into 1-inch pieces (150-200 g)
• 1 1/2 cups green peas 225 g
• 1 15 oz. can tomato soup (425 g)
• 1 15 oz. can cream of mushroom soup (425 g)
• Kosher salt and freshly ground black pepper to taste

Instructions

 

• Preheat the oven to 275°F (135°C) and grease a 9x13-inch (23x33 cm) baking dish with non-stick spray.
• In the prepared baking dish, add the beef stew meat, potatoes, carrots, onions, and peas. Season with salt and pepper and stir to combine.
• Pour the tomato soup and cream of mushroom soup over the top of the meat and vegetables. Gently stir to combine.
• Cover the baking dish tightly with foil and bake for 5 hours.
• Remove from the oven and let it rest for 5-10 minutes before serving.

Notes

This recipe can easily be doubled or halved depending on the size of your family or the occasion.

For a richer flavor, use homemade tomato soup and cream of mushroom soup instead of canned.

This recipe is great for meal prep or freezer meals.

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Keyword No-Peek Beef Stew