Oven Baked 3-Ingredient Beef Gallagher

If you’re looking for an easy comfort food dinner, you’ll love this oven baked 3-ingredient beef gallagher recipe. Cooked low and slow in the oven until it falls apart tender, this classic beef dish makes its own rich gravy as it bakes. Old fashioned recipes are often the best, and this simple dish is proof. 

Stewing beef in a rich savory gravy comes together almost effortlessly in the oven while you’re doing other things. I love serving this hearty dinner over mashed potatoes or egg noodles on cold winter nights. It’s so easy and always results in second helpings.

Why You Will Love This Recipe

• It only takes 3 basic grocery store ingredients.
• There’s almost no prep time at all.
• It results in the most tender, melt-in-your-mouth beef.
• The gravy makes itself.
• It smells amazing.

Ingredients You Need

All you need to make this dish is three simple ingredients. Here’s what to get from the grocery store before you begin:

• Stewing beef: Buying already cut up beef chunks saves you time and they fall apart beautifully after baking.
• Dry onion soup mix: A small box is packed full of bold seasoning and savory herbs.
• Cream of mushroom soup: Condensed cream of mushroom soup helps make the creamy rich gravy.

How to Make It

The prep work is extremely quick, taking less than five minutes. Here’s how to prepare this dish before baking it in the oven:

Preheat the oven

Preheat your oven to 300 degrees. Line an 8×8 inch glass baking dish or small casserole dish.

Mix the ingredients

In the ungreased baking dish, add the chunks of stewing beef. Sprinkle the dry onion soup mix over the beef.

Then spoon the can of condensed cream of mushroom soup over the top.

Stir it up

Stir the mixture together until all the chunks of beef are coated in the soup and seasoning. Spread the mixture into a single even layer.

Cover tightly

Cover the dish tightly with heavy duty aluminum foil. You want to trap all the steam inside so the meat gets perfectly tender without drying out.

Bake slowly

Bake in the preheated oven for 3 hours. Remove the foil carefully and stir the beef. Serve immediately!

Tips for the Best Results

• Don’t add any water to the pan. The beef will release its own juice which will help thin out the gravy.
• Be sure to seal the foil well so that the gravy doesn’t evaporate.
• If you have a chuck roast, you can cut it into bite sized pieces first, then follow the recipe.
• Add in a handful of fresh sliced mushrooms to stretch the meal a bit more.
• Allow the dish to sit for 5 minutes after cooking so the gravy has time to thicken up a little.

Storage Instructions

• Store: Transfer the leftover beef and gravy to an airtight container and refrigerate for up to 4 days.
• Freeze: Allow the beef and gravy to cool completely before transferring to an airtight container and freezing for up to 3 months.
• Reheat: Gently reheat leftovers in a saucepan over medium low heat until the beef is warmed through.

Serving Suggestions

• Serve over hot, buttery egg noodles.
• Eat alongside creamy mashed potatoes and roasted carrots.
• Spoon the beef over toasted sourdough bread.
• Serve with a side salad with vinaigrette.