Creamy Tarragon Stew Meat Bake
Experience the comforting taste of savory stew meat cooked in a creamy tarragon sauce, complemented by hearty mushrooms and tender baby potatoes. This oven-baked meal is low-sodium yet rich in flavor, making it a delightful option for gatherings or family dinners, guaranteed to satisfy every palate.
ingredients
- 1 lb stew meat, cut into bite-sized pieces
- 2 cups baby potatoes, halved
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 can (10.5 oz) cream of mushroom soup
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried)
- 1 tablespoon garlic, minced
- Salt and black pepper, to taste
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
In a mixing bowl, combine the stew meat, salt, and black pepper. Toss to coat the meat evenly.
- 3.
Add the minced garlic and sliced mushrooms to the bowl with the meat; mix well.
- 4.
In another bowl, combine the cream of mushroom soup, Dijon mustard, and chopped tarragon. Stir until smooth.
- 5.
In a baking dish, add the stew meat and mushroom mixture, stirring to coat everything well in the sauce.
- 6.
Layer the halved baby potatoes on top of the meat mixture. Season with additional salt and black pepper if desired.
- 7.
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 to 1.5 hours, or until the meat and potatoes are tender.
- 8.
Serve hot, spooning the creamy sauce over the stew meat and potatoes for a satisfying meal.
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