Preheat the oven to 300°F.
Cut the stew meat into 1-inch pieces. Arrange the beef in the bottom of a 9×13 baking dish.
Add the beef broth, cream of mushroom soup, beefy onion soup mix, brown gravy mix, kitchen bouquet, and pepper to a medium-sized mixing bowl. Whisk until the soup mixture is completely combined.
Pour the soup mixture over the beef. Cover tightly with aluminum foil and bake for 2 hours and 45 minutes. Do not open the oven door. (No peeking!)
Remove the pan from the oven and allow the beef to rest for 5 minutes before removing the aluminum foil. Serve over mashed potatoes or cooked rice. Garnish with chopped parsley.
Notes
You can save time with your prep work by getting beef stew meat from your butcher counter. This is a tougher cut of beef, like the top round London broil, so it goes great with slow-cooking meals because the meat has time to get tender.
You can also cook the beef tips in the crock pot. Cook on low for 5-6 hours or 3 to 4 hours on high.
Make sure you don’t peek while the beef is in the oven. This is when the magic happens.
Nutrition
Calories: 488kcal | Carbohydrates: 17g | Protein: 62g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 167mg | Sodium: 2255mg | Potassium: 1212mg | Fiber: 3g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 8mg
