Tender, Melt-in-Your-Mouth Beef
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This No Peek Beef Tips recipe is a game-changer for busy weeknights. By baking the beef low and slow at 300°F and covering it with foil, the meat becomes incredibly tender and flavorful. There’s no need for constant stirring or watching the oven—the “no peek” method does all the work while you relax or prep your side dishes.
Rich, Flavorful Sauce
The combination of cream of mushroom soup, beefy onion soup mix, and brown gravy creates a savory, rich sauce that perfectly coats every bite of beef. It’s a comforting, hearty dish that pairs beautifully with mashed potatoes, egg noodles, or even rice. Every spoonful is packed with deep, satisfying flavor.
Simple, Stress-Free Cooking
With only a few pantry staples and one pan, this recipe is incredibly simple. Mix all ingredients in a 13×9 pan, cover with foil, and bake. That’s it! It’s perfect for busy families or anyone looking for a no-fuss, delicious dinner that’s ready in just a few hours.
Ingredients
- 2 lbs stew meat
- 1 can cream of mushroom soup
- 1 packet brown gravy mix
- 1 envelope beefy onion soup mix
- 1 can water (approx. 10–12 oz)
Instructions
- Preheat Oven – Preheat oven to 300°F (150°C).
- Combine Ingredients – In a 13×9 baking pan, mix together stew meat, cream of mushroom soup, brown gravy mix, beefy onion soup mix, and water.
- Cover and Bake – Cover the pan tightly with foil and bake for 3 hours. Do not peek!
- Serve – After baking, the beef should be tender and the sauce rich. Serve over mashed potatoes, noodles, or rice.
Nutrition Facts (per serving, approx. 1/6 of recipe)
- Calories: 350
- Protein: 28g
- Carbs: 10g
- Fat: 22g
- Fiber: 1g
- Sugar: 2g
Can I use a slow cooker instead of the oven?
Yes! Cook on low for 6–8 hours or until the beef is tender.
Can I use other types of beef?
Stew meat works best, but chuck roast cut into cubes can also be used.
Do I have to use cream of mushroom soup?
You can substitute cream of celery or cream of chicken soup for a slightly different flavor.
Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Reheat gently on the stove or in the oven.
Why is it called “No Peek” beef tips?
The foil trap keeps steam inside, tenderizing the meat perfectly. Peeking releases heat and can dry out the beef.