mix, and water until mostly smooth. It doesn’t need to be perfect—just well combined so the flavors are distributed.
Pour the cream of mushroom soup mixture evenly over the raw beef stew meat in the glass casserole dish, making sure all the meat is coated. Use a spatula or spoon to gently nudge the sauce into the corners and around the edges if needed.
Cover the glass casserole dish tightly with aluminum foil to trap moisture and help the beef become tender as it bakes.
Bake in the preheated oven for 2 1/2 to 3 hours, or until the beef is very tender when pierced with a fork and the sauce has thickened into a creamy gravy. Avoid uncovering frequently, as that releases steam and can slow down the cooking.
Carefully
