No-Peek Beef Stew

How to make No-Peek Beef Stew

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

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.

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.