This no peek beef tips recipe results in melt-in-your-mouth beef that has been slow-cooked in the oven in a flavorful gravy that is perfect for serving with your favorite side dishes.
Prep Time10 minutesmins
Cook Time2 hourshrs45 minutesmins
Total Time2 hourshrs55 minutesmins
Course: Main Course
Keyword: No Peek Beef Tips Recipe
2 to 2¼poundsbeef stew meat or beef tenderloin tips,I chose stew meat
10.5ouncescream of mushroom soup
2.2ouncesbeefy onion soup mix,i used Lipton
0.87ouncebrown gravy mix,i used a store brand
½teaspoonfresh cracked black pepper
2teaspoonschopped 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 9x13 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.