No-Peek Beef Tips

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Of course! “No-Peek Beef Tips” is a beloved, old-school comfort food recipe for a reason. It’s incredibly easy, yields incredibly tender meat, and the name comes from the cardinal rule: you do not open the oven door while it’s cooking.

The magic happens through slow, steady braising in the oven, which makes the beef fall-apart tender. Lifting the lid releases all that heat and steam, interrupting the process.

Here is a classic, foolproof recipe for No-Peek Beef Tips.

The Quintessential No-Peek Beef Tips

This recipe delivers rich, savory beef tips in a delicious gravy, perfect served over egg noodles, mashed potatoes, or rice.

Prep Time: 15 minutes
Cook Time: 2 hours (mostly hands-off)
Servings: 4-6

Ingredients:

· 2 lbs beef stew meat (sirloin tips, chuck roast cut into 1.5-inch cubes)
· 1 (10.5 oz) can cream of mushroom soup (or cream of golden mushroom for a richer flavor)
· 1 (1 oz) packet dry onion soup mix (like Lipton)
· 1 cup beef broth (or water)
· 1 tbsp Worcestershire sauce (optional, for extra depth)
· 1 tsp garlic powder (optional)
· Freshly chopped parsley for garnish (optional)

Instructions:

  1. Preheat and Prep: Preheat your oven to 300°F (150°C).
  2. Combine Everything: In a 9×13-inch baking dish (or a similar-sized oven-safe dish with a lid), combine the cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce (if using). Whisk it all together until it forms a smooth sauce.
  3. Add the Beef: Place the beef tips into the sauce and stir gently until all the pieces are coated evenly.
  4. Cover and Bake: Cover the baking dish tightly with a lid or a double layer of heavy-duty aluminum foil. This seal is crucial for trapping the steam.
  5. BAKE AND DO NOT PEEK! Place the dish in the preheated oven and bake for 2 hours. Resist every urge to open the oven door or lift the foil. Trust the process!
  6. Serve: After 2 hours, 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, taste and adjust seasoning if needed (it’s usually perfectly seasoned from the soup mixes).
  7. Garnish and Enjoy: Serve hot over a bed of buttery egg noodles, fluffy mashed potatoes, or steamed rice. Garnish with fresh parsley if desired.

Tips for the Best Beef Tips:

· The Beef: While stew meat is convenient, for the most tender result, buy a chuck roast and cut it into cubes yourself. Pre-cut stew meat can be inconsistent.
· Brown for Extra Flavor (Optional Step): For a deeper, richer flavor, take an extra 10 minutes to brown the beef tips in a skillet with a little oil before adding them to the baking dish. This creates a fond (browned bits) that adds tremendous flavor to the gravy.
· Creamier Gravy: If you prefer a thicker, creamier gravy, mix 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to make a slurry. After baking, stir the slurry into the hot beef and gravy. Place it back in the oven (uncovered) for 5-10 minutes, or until thickened.
· Add-Ins: Feel free to add a cup of sliced mushrooms or pearl onions to the dish before baking for a more complete meal.
· Slow Cooker Method: This is a fantastic slow cooker recipe. Combine all ingredients in the crock of a slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The “no-peek” rule still applies as best as possible—don’t lift the lid!

Enjoy your delicious, effortless, and comforting meal

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