October 23, 2023Review Recipe
Table of Contents
If you love a good steak, then you’ll love these no peek beef tips. Tender and juicy, the little morsels are cooked in a delicious gravy that is packed with flavor and perfect for a quick and comforting meal.
No Peek Beef Tips Ingredients
No peek beef tips is a dish that is as tantalizing as it sounds.
The combination of beef, mushrooms, and seasonings creates a rich and flavorful sauce that perfectly complements the tender chunks of meat.
The best part is that the no-peek cooking method keeps everything moist and juicy, ensuring that each morsel is bursting with flavor.
- 2 to 2¼ pounds of beef stew meat or beef tenderloin tips (I chose stew meat)
- 1⅓ cups of beef broth
- 1 (10.5-ounce) can of cream of mushroom soup
- 1 (2.2-ounce) packet of beefy onion soup mix (I used Lipton)
- 1 (0.87-ounce) packet of brown gravy mix (I used a store brand)
- 1 tablespoon of kitchen bouquet, optional
- ½ teaspoon of fresh cracked black pepper
- 2 teaspoons of chopped fresh parsley, optional garnish (I used curly parsley)
You can save time with your prep work by getting beef stew meat from your butcher counter. This is a tougher cut of beef, like the top round London broil, so it goes great with slow-cooking meals because the meat has time to get tender.
Substitutions And Additions
BEEF: You can use just about any variety of beef for this dish.
Because you are cooking at a lower temperature and for a longer period of time, this is the perfect recipe for less expensive cuts of beef.
SPICES: You can omit the kitchen bouquet if you do not have or cannot find it in your local grocery store.
I always have it on hand to use in pot roast recipes, soups, and gravies. It really takes your recipes to the next level for flavor.
SOUP MIX: If you cannot find the beefy onion soup mix, you can substitute the onion soup mix or onion mushroom soup mix for your no peeking beef tips.
CREAM OF MUSHROOM SOUP: While cream of mushroom soup is a classic choice, you can experiment with other cream-based soups.
Try cream of chicken, cream of celery, or even a dairy-free alternative like coconut milk for a unique flavor twist.
How To Make This No Peek Beef Tips Recipe
Once you add the beef and rich, savory gravy to the casserole dish and pop it in the oven, all you need to do is to wait until the cooking time is up, and you will be rewarded with tender, juicy beef for dinner.
OUR RECIPE DEVELOPER SAYS
You can also cook the beef tips in the crock pot. Cook on low for 5-6 hours or 3-4 hours on high.
STEP ONE: Preheat the oven to 300°F.
STEP TWO: Cut the stew meat into 1-inch pieces. Arrange the beef in the bottom of a 9×13 casserole dish.
STEP THREE: Add the beef broth, cream of mushroom soup, beefy onion soup mix, brown gravy mix, kitchen bouquet, and pepper to a medium-sized mixing bowl.
Whisk until the soup mixture is completely combined.
STEP FOUR: Pour the soup mixture over the beef.
Cover tightly with aluminum foil and bake in the preheated oven for 2 hours and 45 minutes.
Do not open the oven door (no peeking!).
Make sure you don’t peek while the beef is in the oven. This is when the magic happens.
STEP FIVE: Remove the pan from the oven and allow the beef to rest for five minutes before removing the aluminum foil.
Serve over mashed potatoes or cooked rice. Garnish with chopped parsley.
How To Serve
We’ve got you covered with some handy storage tips and advice to ensure your beef tips stay as scrumptious as the first bite.
MAKE AHEAD: After assembling all the ingredients in your oven-safe dish, cover it tightly with foil or a lid.
Pop it in the refrigerator, and it can be safely stored for up to 24 hours before baking.
IN THE FRIDGE: Store any leftovers of your no peek beef tips and gravy in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: You can freeze the cooked beef tips for up to two months. Allow the beef tips to thaw overnight in the fridge before reheating and serving.
REHEATING: When it’s time to savor your stored beef tips, you have a few options for reheating.
For the best results, thaw frozen portions in the refrigerator overnight before reheating.
- OVEN: Preheat your oven to 350°F (175°C). Place the beef tips in an oven-safe dish, cover with foil, and heat for 20-30 minutes or until they’re heated through. Stir occasionally for even heating.
- STOVETOP: You can reheat on the stovetop in a saucepan over low to medium heat. Stirring frequently will help ensure even heating. Add a splash of broth or water if needed to maintain moisture.
- MICROWAVE: If you’re in a hurry, you can use the microwave. Place a portion in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe plastic wrap, and heat in 30-second intervals, stirring in between, until it’s hot throughout.
Why We Love This Recipe
SIMPLE RECIPE: This recipe is a shining example of how simplicity can yield incredible flavors. With just a few easy-to-find ingredients and minimal prep work, you can create a hearty, comforting meal that tastes like it took hours to make.
TENDER BEEF: The slow cooking method in a covered dish ensures that the beef tips turn out incredibly tender and succulent. They practically melt in your mouth.
FLAVORFUL AND AROMATIC: The combination of cream of mushroom soup, onion soup mix, and other seasonings infuses the dish with a rich, savory, and aromatic flavor.
This delicious no peek beef tips recipe is the perfect way to create a nice home-cooked meal with minimal prep work. From the tender beef to the rich gravy it simmers in, this oven beef tips recipe makes it easy to have a hearty meal on a busy day.
FREQUENTLY ASKED QUESTIONS
Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from larger roasts and are often sold as stew meat.
Stew meat tends to be a tougher cut of meat than beef tips, but they can often be used interchangeably.
It takes about 1.5 hours to cook beef tips on the stove top.
You can prepare the meat and gravy ahead of time and store them in the fridge for up to three days. Reheat on low on the stove top until heated through.
Giving the beef tips enough time to simmer and soften in the pan will produce meat that is nice and tender.
More Recipes You’ll Love
No Peek Beef Tips
- 2 to 2¼ pounds beef stew meat or beef tenderloin tips, I chose stew meat
- 1⅓ cups beef broth
- 10.5 ounces cream of mushroom soup
- 2.2 ounces beefy onion soup mix, i used Lipton
- 0.87 ounce brown gravy mix, i used a store brand
- 1 tablespoon kitchen bouquet, optional
- ½ teaspoon fresh cracked black pepper
- 2 teaspoons chopped fresh parsley, I used curly parsley (this is an optional garnish)
- Preheat the oven to 300°F.
- Cut the stew meat into 1-inch pieces. Arrange the beef in the bottom of a 9×13 baking dish.
- Add the beef broth, cream of mushroom soup, beefy onion soup mix, brown gravy mix, kitchen bouquet, and pepper to a medium-sized mixing bowl. Whisk until the soup mixture is completely combined.
- Pour the soup mixture over the beef. Cover tightly with aluminum foil and bake for 2 hours and 45 minutes. Do not open the oven door. (No peeking!)
- Remove the pan from the oven and allow the beef to rest for 5 minutes before removing the aluminum foil. Serve over mashed potatoes or cooked rice. Garnish with chopped parsley.
- You can save time with your prep work by getting beef stew meat from your butcher counter. This is a tougher cut of beef, like the top round London broil, so it goes great with slow-cooking meals because the meat has time to get tender.
- You can also cook the beef tips in the crock pot. Cook on low for 5-6 hours or 3 to 4 hours on high.
- Make sure you don’t peek while the beef is in the oven. This is when the magic happens.
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- Beef Kabobs
- Hamburger Gravy
- Slow Cooker Beef Tips
- Beef Quesadilla Recipe
- Mississippi Pot Roast