4-Ingredient Melt-in-Your-Mouth Oven Beef Tips

Ingredients2 lbs (900g) beef stew meat, cut into 1-inch bite-sized cubes1 can (10.5 oz / 298g) condensed cream of mushroom soup (undiluted)1 packet (1 oz / 28g) dry onion soup mix (or 1 medium onion, finely diced + 1 tsp beef bouillon powder)1/2 cup low-sodium beef broth (or dry red wine / ginger ale for depth)Optional for serving: Freshly cracked black pepper, chopped fresh parsleyStep-by-Step InstructionsPreheat and Prep: Preheat your oven to 300°F (150°C). Lightly spray a 9×13-inch (or 2-quart) glass baking dish with nonstick cooking spray.Layer the Ingredients: Add the raw beef stew meat cubes directly into the baking dish, spreading them into an even layer.Add the Aromatics & Broth: Sprinkle the dry onion soup mix evenly across the meat, then pour in the beef broth.Top with Soup: Pour the condensed cream of mushroom soup evenly over the top of the beef. Gently stir or spread the soup with a spatula to ensure all the meat is lightly coated.Cover Tightly: Seal the baking dish tightly with heavy-duty aluminum foil. A tight seal is essential to trap the steam and braise the beef until fork-tender.Bake Low and Slow: Bake in the preheated oven for 2.5 to 3 hours, until the beef is meltingly tender and the gravy is rich and bubbling.Rest and Serve: Carefully remove the foil (watch for steam). Stir the beef and gravy together, rest for 5 minutes to let the sauce thicken slightly, and serve warm.Serving SuggestionsOver Carbs: Serve generously ladled over buttered egg noodles, creamy garlic mashed potatoes, or steamed white rice.Side Pairings: Balance the richness with roasted green beans, steamed broccoli, or a crisp garden salad.Bread: Add warm crusty dinner rolls or garlic bread to soak up the extra mushroom gravy.Chef’s Tips for Best ResultsDo Not Rush the Cook Time: Stew meat contains connective tissue that requires low, consistent heat over several hours to break down into tender bites.Control the Salt: Use low-sodium beef broth and low-sodium cream of mushroom soup if you are sensitive to sodium, as dry onion soup mixes contain salt.Make It in a Slow Cooker: Combine all ingredients in a 4-to-6-quart slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.