This oven-baked, 4-ingredient creamy mushroom beef bake is my cozy, default dinner when I don’t know what to make. It leans on a very Midwestern pantry classic—canned cream of mushroom soup—poured straight over raw beef stew meat in a glass casserole dish. As it bakes, the soup transforms into a rich gravy that tenderizes the beef with almost no effort. It’s the kind of practical, set-it-and-forget-it comfort food many of us grew up with, but it still feels satisfying after a long day.
