Pour cream of mushroom soup over raw beef stew meat,

by
Using a can of cream of mushroom soup over raw beef stew meat is a fantastic, comforting shortcut. Because stew meat is cut from the tougher chuck or round primal cuts, it needs a long, slow cooking environment to break down collagen and become fork-tender. Condensed cream soup acts as a built-in braising sauce that thickens naturally and infuses the beef with savory umami flavor as it cooks.

Here are the two best ways to cook it depending on your setup:

Method 1: The Slow Cooker (Best for Tender Meat)

  • Ingredients:
    • 1.5 to 2 lbs raw beef stew meat
    • 1 can (10.5 oz) cream of mushroom soup
    • 1 packet onion soup mix (or 1 tsp garlic powder, salt, and pepper)
    • 1/2 cup beef broth, water, or milk (to thin the soup slightly)
    • Diced potatoes, carrots, and onions (optional)
  • Instructions:
    1. Place your chopped vegetables (potatoes, carrots, onions) at the bottom of the slow cooker if using them.
    2. Lay the raw beef stew meat right on top.
    3. In a bowl, whisk together the can of cream of mushroom soup, beef broth, and seasonings, then pour the mixture evenly over the beef.
    4. Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours). Low and slow is key to making stew meat melt-in-your-mouth tender.
    5. Stir well before serving over egg noodles, mashed potatoes, or white rice.

Method 2: Foil Packet Style (Oven or Grill)

If you want to adapt this into an upgraded, creamy version of the classic hobo dinner:
  • Instructions:
    1. Toss your raw stew meat and sliced potatoes/carrots in a bowl with a little salt, pepper, and garlic powder.
    2. Divide the mixture evenly onto heavy-duty aluminum foil sheets.
    3. Spoon a generous dollop of condensed cream of mushroom soup directly over the top of each raw meat and vegetable portion (add a splash of beef broth inside each packet so it doesn’t dry out).
    4. Seal the foil packets tightly, ensuring steam vents are minimized.
    5. Bake in the oven at 375°F (190°C) for 1 hour to 1 hour and 15 minutes, or until the stew meat is tender. (Note: Because stew meat takes longer to tenderize than ground beef, foil packets with stew meat require a longer baking time than standard hobo dinners).
Are you planning to toss this into a slow cooker for an easy set-it-and-forget-out weeknight dinner, or baking it in the oven?

Leave a Comment