No-Peek Beef Stew

Name: No-Peek Beef Stew
Prep time: 5 min
Cook time: 5 min
Ingredients: 2 lbs beef stew meat, in 1-inch pieces; 2-3 Russet potatoes, peeled and chopped into 1-inch pieces; 3 large carrots, peeled and sliced; 1 large white onion, chopped into 1-inch pieces; 1 1/2 cups green peas; 1 (15 oz) can tomato soup; 1 (15 oz) can cream of mushroom soup; Kosher salt and freshly ground black pepper, to taste

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Prep Time: 5 minutes

Cook Time: 5 hours

Servings: 6

Ingredients

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2 lbs beef stew meat, in 1-inch pieces2-3 Russet potatoes, peeled and chopped into 1-inch pieces3 large carrots, peeled and sliced1 large white onion, chopped into 1-inch pieces1 1/2 cups green peas1 (15 oz) can tomato soup1 (15 oz) can cream of mushroom soupKosher salt and freshly ground black pepper, to taste

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Instructions

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Step 1

Preheat oven to 275°F and grease a 9x13-inch baking dish with nonstick spray.

Step 2

Add stew meat, potatoes, carrots, onions, and peas to casserole dish. Season with salt and pepper, though go easy on the salt as there is a lot in the soup. Stir to combine.

Step 3

Dump the tomato soup and cream of mushroom soup over the top and gently stir to combine.

Step 4

Cover tightly with foil and bake 5 hours. Enjoy!