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Close-up of a hearty beef stew with chunks of beef, carrots, potatoes, peas, and pieces of stuffing.

Weeknight Winner Beef and Vegetable Casserole

This hearty beef and vegetable casserole is a simple and satisfying meal perfect for a weeknight dinner. It combines tender beef with a medley of vegetables in a savory mushroom soup sauce.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 2 pounds stew beef or substitute boned, skinless chicken breast, cut in bite-sized pieces
  • 1 bay leaf
  • 2 cups peas fresh, frozen, or canned
  • 1 cup carrots sliced
  • 2 onions chopped
  • 1 teaspoon salt
  • to taste pepper
  • 1 can (10-3/4 ounces) condensed Golden Mushroom Soup plus 1/2 can water
  • 2 to 3 potatoes sliced

Equipment

  • Roasting pan
  • Oven

Method
 

  1. Preheat your oven to 275 degrees F.
  2. Combine all the ingredients in a roasting pan.
  3. Bake for about 5 hours.
  4. Serve hot.

Notes

This recipe is designed for a slow, low-temperature bake to tenderize the beef. Adjust the amount of beef and vegetables based on your preference and the size of your roasting pan.

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