Easiest Ever Beef Stew Recipe

I call this the easiest ever beef stew recipe because it is exactly that - just plain easy.

It may sound like the oddest recipe, but it is absolutely delicious.

I have made it many many times over the years and everyone loves it.

It's one of those delicious Campbell soup recipes that is timeless.

Don't be tempted to brown the beef or add water. It will look quite dry before cooking, but makes perfect gravy, all by itself!

2 pounds stewing beef , well trimmed
1 pound potatoes, peeled and cut into medium chunks
1 large onion, chopped
4 carrots, peeled and chopped
1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted (or cream of anything you want really. I have tried many cream soups and they work quite well)
8 bay leaves
2 cups mushrooms, sliced (optional)
1½ cups frozen peas (optional)

Preheat the oven to 250°.

Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point.

Bake the stew with lid on for 5 hours. If you are using mushrooms and peas, add them at the beginning of the last hour.

This amazing beef stew really does make its own just perfect gravy with no work on your part.

Important!

• Remember to take out the bay leaves before serving, as dried bay leaves are not edible.

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