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My Grandma made the BEST beef and noodles, a favorite of mine for Sunday dinners. It is the PERFECT comfort food, especially with the double carbs 😀  This recipe is the closest I’ve come to making it without it taking ALL day like hers did.

COPY CAT GRAMS BEEF & NOODLES

2 pounds stew meat, cut into bite sized pieces
FRESH ground sea salt & black pepper
1 can Campbell’s cream of mushroom soup + 2 cups water or beef bone broth
1 packet McCormick brown gravy mix
1 envelope LIPTON beefy onion soup mix
1 sweet Vidalia onion, halved & sliced
8 ounces sliced mushrooms

• Whisk together the soup, water or bone broth, gravy mix and onion soup mix.
• GENEROUSLY salt and pepper beef pieces with FRESH ground sea salt and black pepper.
• Stir in beef pieces and onion slices, tossing to coat.
• Spread into a 13 x 9 baking dish and cover. I like to use my enameled cast iron.
  
• Bake at 300° for 3 hours with absolutely NO peeking! It will be worth it because the meat will be super tender and delicious!
• Just before serving prepare egg noodles per package directions. Drain and fold into sauce.
• Serve over mashed potatoes.

NOTE: For a bit of a change you can change the soup flavor with the same results. I particularly like cream of celery or cream of potato.