A short shopping list and a covered casserole make 1-2-3 Beef Stew a useful choice for an unhurried November supper.

The name is the shopping list: one packet of dry onion soup mix, two cans of condensed cream of mushroom soup and three pounds of beef.

This is a thick beef-and-gravy dish, served over noodles or rice, rather than a broth-based vegetable stew.

Serves: About 6–8, with noodles or rice.

Preparation: About 10 minutes; oven cooking about 3 hours, or longer if the beef needs more time to become tender.

Ingredients

1 packet dry onion soup mix, approximately 1 ounce.

2 cans condensed cream of mushroom soup, 10½ ounces each, undiluted.

3 pounds beef chuck or stew beef, trimmed and cut into roughly 1-inch pieces.

Cooked egg noodles, rice or mashed potatoes, for serving.

1. Combine. Heat the oven to 300°F and place the beef in a covered, oven-safe 4- to 5-quart casserole or Dutch oven.

Stir the two soups and dry onion mix together, then fold the mixture through the beef until coated.

2. Cover and cook. Cover tightly and bake for about 3 hours, checking for tenderness near the end.

If the beef still resists a fork, continue cooking, checking every 20–30 minutes until tender.

If the gravy becomes too thick or begins sticking, stir in a small splash of hot water and replace the lid.

3. Serve. Stir the gravy and spoon the beef over freshly cooked noodles, rice or mashed potatoes.

A separate serving of peas, green beans or a salad rounds out the plate.

Kitchen note: Condensed soup and onion mix already contain salt, so taste before adding any extra; reduced-sodium versions are an option.

Refrigerate leftovers promptly in shallow containers and reheat thoroughly before serving.