No Peek Beef Tips
Of course! No-Peek Beef Tips is the ultimate comfort food recipe for a reason. It’s incredibly easy, requires no searing, and results in fall-apart tender beef in a rich, savory gravy. The name comes from the magic of not opening the oven door while it cooks!
Here’s a classic, foolproof recipe.
No-Peek Beef Tips
This recipe uses a simple “cream of” soup base to create a delicious gravy effortlessly. Serve it over egg noodles, mashed potatoes, or rice to soak up all the sauce.
Prep time: 10 minutes
Cook time: 2 – 3 hours (mostly hands-off)
Serves: 4-6
Ingredients
· 2 lbs beef stew meat (sirloin tips, chuck roast cut into 1.5-inch cubes)
· 1 (10.5 oz) can condensed cream of mushroom soup (or golden mushroom soup for a deeper flavor)
· 1 (1 oz) packet dry onion soup mix (like Lipton)
· 1 cup beef broth
· 1 (8 oz) can sliced mushrooms, drained (or 1 cup fresh mushrooms)
· ¼ cup red wine (optional, but highly recommended for depth)
· 1 tablespoon Worcestershire sauce
· 1 teaspoon garlic powder
· ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Combine Everything: In a large oven-safe dish with a lid (like a Dutch oven or a 9×13 inch baking dish tightly covered with foil), combine the cream of mushroom soup, dry onion soup mix, beef broth, red wine (if using), Worcestershire sauce, garlic powder, and black pepper. Whisk it all together until smooth.
- Add Beef and Mushrooms: Gently stir in the beef stew meat and mushrooms until everything is coated in the sauce.
- Cover and Bake: Cover the dish tightly with its lid or a double layer of heavy-duty aluminum foil. This is crucial for trapping steam and braising the meat.
- BAKE AND DO NOT PEEK! Place the dish in the preheated oven and bake for 2 ½ to 3 hours. Resist the urge to open the oven door! The slow, steady heat is what makes the beef incredibly tender.
- Serve: After the time is up, carefully remove the dish from the oven. The beef will be fork-tender and the sauce will have thickened into a beautiful gravy. Give it a stir and season with salt only if needed (the soup mix and broth are quite salty).
- Thicken (Optional): If you prefer a thicker gravy, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the hot beef tips and sauce and let it sit for a few minutes—it will thicken up nicely.
What to Serve With No-Peek Beef Tips
· Over Egg Noodles: The classic choice.
· Over Mashed Potatoes: Perfect for soaking up the gravy.
· Over White Rice or Brown Rice: A simple and satisfying base.
· With a Side of: Steamed green beans, roasted carrots, or a simple dinner roll.
Pro Tips & Variations
· The Cut of Beef Matters: While stew meat works, for the best results, use sirloin tips or cut up a chuck roast. Chuck roast has more marbling, which translates to more flavor and tenderness after slow cooking.
· No Wine? No problem. Just use an additional ¼ cup of beef broth.
· Creamier Version: Stir in ½ cup of sour cream right after removing it from the oven for a tangy, creamy Stroganoff-style sauce.
· Slow Cooker Method: Combine all ingredients in your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The “no-peek” rule still applies—avoid lifting the lid!
· Instant Pot/Pressure Cooker Method: Use the sauté function to brown the beef tips first (optional but recommended for flavor). Add all other ingredients. Cook on high pressure for 25 minutes, followed by a natural pressure release for 10-15 minutes.
This is the perfect “fix it and forget it” meal for a busy day. The result is always comforting, delicious, and guaranteed to be a family favorite. Enjoy
