Ingredients
2 1/2 to 3 pounds beef stew meat or beef sirloin tips, cut into 1 to 1 1/2-inch chunks
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry brown gravy mix
1/2 cup water (optional, for a looser gravy and extra sauce)
Cooking spray or a little oil for greasing the baking dish (optional)
Salt and black pepper, to taste (optional, depending on how salty your gravy mix is)
Directions
Preheat your oven to 300°F (150°C). This low-and-slow temperature is what makes the beef so tender you can cut it with a spoon.
Lightly grease a 9×13-inch glass baking dish with cooking spray or a thin layer of oil to help prevent sticking.
Spread the beef stew meat or beef tips evenly in a single layer in the prepared baking dish. If the pieces are very large, cut them into 1 to 1 1/2-inch chunks so they cook evenly and get extra tender.
In a medium bowl, whisk together the condensed cream of mushroom soup, the dry brown gravy mix, and the water (if using) until smooth and well combined. The mixture will look thick and pale but will loosen and darken into a rich brown gravy as it bakes.
Pour the gravy mixture evenly over the beef in the baking dish, making sure all the pieces are coated. Use a spatula or spoon to gently nudge the beef so the sauce gets down between the chunks.
If desired, lightly season the top with a small pinch of salt and black pepper. Be cautious with the salt until you know how salty your gravy mix is; you can always add more at the table.
Cover the baking dish tightly with aluminum foil, crimping the edges all the way around to seal in the steam. This is the key to the no peek method and spoon-tender meat.
Place the covered dish on the middle rack of the preheated oven and bake for 2 1/2 to 3 hours. Do not open the oven or remove the foil during this time; the trapped steam is what makes the beef incredibly tender.
After 2 1/2 hours, carefully remove the dish from the oven. Peel back the foil away from you to avoid the hot steam. The beef should be very tender and the gravy thick, glossy, and bubbling.
Give the beef and gravy a gentle stir to coat everything evenly. If the gravy is thicker than you like, you can stir in a splash of hot water or beef broth to thin it slightly.
Taste and adjust seasoning with additional salt and pepper, if needed. Let the beef tips rest for 5 minutes, then serve hot over mashed potatoes, egg noodles, or rice, spooning plenty of gravy over the top.
Variations & Tips
To keep the recipe true to the 3-ingredient spirit, think of any additions as optional extras rather than requirements. For a deeper beef flavor, swap the water for low-sodium beef broth. If you like a more onion-forward gravy, you can use a packet of onion gravy mix instead of plain brown gravy, or tuck a few slices of onion around the beef before pouring on the sauce. For a creamier, richer finish, stir in 2 to 3 tablespoons of sour cream right after baking. To stretch the meal, add sliced mushrooms or a handful of baby carrots around the beef before baking; they’ll soak up the flavor and cook right in the gravy. If you prefer using a slow cooker on extra-busy days, combine the beef and gravy mixture in the crock, cover, and cook on LOW for 6 to 8 hours until spoon-tender. Leftovers reheat well on the stovetop over low heat with a splash of water or broth, and they’re great repurposed over toast or baked potatoes for an easy second-night dinner.