A church friend wrote this on a scrap of paper in 1976. Just four ingredients, but the pan is scraped clean every time I make it for a late summer supper.

This Oven Baked Beef Pendleton combines tender beef stew meat with a rich onion-mushroom gravy, baked low and slow for a comforting, hassle-free meal. As the dish bakes under foil, the soup mixture transforms into a flavorful, velvety sauce that is perfect over warm mashed potatoes, noodles, or rice.

Oven Baked 4-Ingredient Beef Pendleton

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 325°F and lightly grease a 9×13-inch glass casserole dish.

2. Layer the beef: Spread the beef stew meat evenly across the bottom of the prepared dish.

3. Mix the gravy: In a medium bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and beef broth until smooth and combined.

4. Pour over beef: Pour the soup mixture evenly over the beef, ensuring all pieces are well coated.

5. Bake covered: Cover the dish tightly with foil and bake for 2 to 2 1/2 hours until the beef is very tender. Uncover for the last 20 minutes if extra browning around the edges is desired.

6. Rest and serve: Allow the casserole to rest for 10 minutes before serving warm over mashed potatoes, egg noodles, or rice.