Lazy Daze Beef

Some nights you just need dinner to handle itself. This is that recipe.

Cubed stewing beef and a can of cream of mushroom soup go into a casserole dish, the lid goes on, and the oven does all the work at a gentle 275 degrees for four hours.

No browning. No seasoning. No stirring. When you come back, the beef is falling-apart tender in a silky mushroom gravy that’s begging for a pile of buttered egg noodles underneath it.

Scale it up easily: one pound of meat per one can of soup, and you can feed a crowd without breaking a sweat.

Kitchen Tips

• Use a heavy, oven-safe casserole with a tight-fitting lid to keep moisture locked in
• Cut beef cubes to a uniform ¾ inch so they cook evenly
• Add a splash of Worcestershire sauce or a pinch of garlic powder if you want to sneak in extra depth