No Peek Beef Tips: Your New Favorite Hearty Dinner

In the world of comfort food, few dishes deliver the same soul-warming satisfaction as tender beef smothered in a rich, savory gravy. The “No Peek Beef Tips” recipe takes this classic to a new level of simplicity and flavor. This legendary one-pan meal is the ultimate “set it and forget it” dinner, promising fall-apart tender beef and a delicious gravy that forms all on its own. The best part? As the name implies, you literally do not open the oven door while it cooks. This magical method steams and braises the beef to perfection, resulting in a delightful, stress-free dinner that will become a regular in your rotation.

The Magic of “No Peek” Cooking

Why is it so important not to peek? When you place the tightly sealed pan in the oven, you create a mini pressure-cooker environment. The steam and heat circulate, breaking down the tough connective tissues in the beef without drying it out. Every time you open the oven door, you release a significant amount of that precious heat and steam, drastically lowering the oven temperature and extending the cooking time. Trust the process! The reward is melt-in-your-mouth beef that requires minimal effort from you.

Gathering Your Ingredients

The beauty of this recipe lies not only in its method but also in its simple, pantry-friendly ingredient list. Here’s what you’ll need to create this comforting masterpiece.

No Peek Beef Tips Ingredients

• 2 – 2.5 pounds beef stew meat (such as chuck roast or sirloin, cut into 1.5-inch cubes)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 (10.5 oz) can condensed French onion soup
• 1 cup beef broth (use low-sodium if preferred)
• 1 packet (1 oz) dry onion soup mix
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic
• 1 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for a thicker gravy)
• 2 tablespoons cold water (optional, for slurry)
• 2 tablespoons chopped fresh parsley, for garnish

Step-by-Step Cooking Instructions

Follow these simple steps for a flawless result. Remember, the key is patience!

1. Step 1: Preheat and Prepare

   Preheat your oven to 300°F (150°C). This low and slow temperature is crucial for tenderizing the beef. While the oven heats up, pat the beef tips dry with a paper towel. This step is essential for getting a good sear instead of steaming the meat.

2. Step 2: Combine the Sauces

   In a large mixing bowl, whisk together the cream of mushroom soup, French onion soup, beef broth, dry onion soup mix, Worcestershire sauce, tomato paste, minced garlic, and black pepper. Mix until the ingredients are well combined and form a smooth, cohesive sauce.

   Practical Tip: If you’re out of French onion soup, you can substitute with an additional can of cream of mushroom soup and add one more tablespoon of dry onion soup mix.

3. Step 3: Assemble the Dish

   Place the dried beef tips in a single layer in a 9×13-inch baking dish or a similar-sized oven-safe casserole dish with a tight-fitting lid. Pour the sauce mixture evenly over the beef, ensuring all pieces are submerged. Do not stir.

   Why no stirring? The layers will meld together perfectly during the long cooking process. Stirring is unnecessary and can disrupt the even cooking environment.

   

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   No Peek Beef Tips are a hearty recipe that promises a delightful dinner

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   • Total Time: 3 hours 15 minutes
   • Yield: 4 servings

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   Description

   Tender beef tips slow-cooked in a rich, savory gravy made with cream of mushroom soup, French onion soup, and a blend of seasonings. This easy, comforting dish is perfect served over mashed potatoes, rice, or egg noodles.

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   Ingredients

   • 2 – 2.5 pounds beef stew meat (such as chuck roast or sirloin, cut into 1.5-inch cubes)
   • 1 (10.5 oz) can condensed cream of mushroom soup
   • 1 (10.5 oz) can condensed French onion soup
   • 1 cup beef broth (use low-sodium if preferred)
   • 1 packet (1 oz) dry onion soup mix
   • 2 tablespoons Worcestershire sauce
   • 1 tablespoon tomato paste
   • 2 teaspoons minced garlic
   • 1 teaspoon black pepper
   • 1 tablespoon cornstarch (optional, for a thicker gravy)
   • 2 tablespoons cold water (optional, for slurry)
   • 2 tablespoons chopped fresh parsley, for garnish

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   Instructions

   1. Step 1: Preheat and Prepare

      Preheat your oven to 300°F (150°C). This low and slow temperature is crucial for tenderizing the beef. While the oven heats up, pat the beef tips dry with a paper towel. This step is essential for getting a good sear instead of steaming the meat.

   2. Step 2: Combine the Sauces

      In a large mixing bowl, whisk together the cream of mushroom soup, French onion soup, beef broth, dry onion soup mix, Worcestershire sauce, tomato paste, minced garlic, and black pepper. Mix until the ingredients are well combined and form a smooth, cohesive sauce. Practical Tip: If you’re out of French onion soup, you can substitute with an additional can of cream of mushroom soup and add one more tablespoon of dry onion soup mix.

   3. Step 3: Assemble the Dish

      Place the dried beef tips in a single layer in a 9×13-inch baking dish or a similar-sized oven-safe casserole dish with a tight-fitting lid. Pour the sauce mixture evenly over the beef, ensuring all pieces are submerged. Do not stir. Why no stirring? The layers will meld together perfectly during the long cooking process. Stirring is unnecessary and can disrupt the even cooking environment. [tasty-recipe id="3934"]

   4. Step 4: Seal and Bake (The “No Peek” Part!)

      Cover the baking dish very tightly with its lid. If your dish does not have a lid, use a double layer of heavy-duty aluminum foil, sealing it firmly around the edges to prevent any steam from escaping. Place the dish in the preheated oven and bake for 3 hours. CRUCIAL: Do not open the oven door. Do not peek. Do not stir. Set a timer and walk away.

   5. Step 5: Check for Doneness and Thicken Gravy (Optional)

      After 3 hours, carefully remove the dish from the oven. The beef should be incredibly tender and easily pull apart with a fork. The sauce will have thinned out from the beef’s juices and formed a delicious gravy. If you prefer a thicker gravy, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the hot gravy in the baking dish. Return the uncovered dish to the oven for 10-15 minutes, or until the gravy has thickened to your liking.

   6. Step 6: Garnish and Serve

      Once out of the oven, give the beef tips and gravy a gentle stir. Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot.

   Notes

   For the best results, do not peek while baking to ensure the meat cooks evenly and stays tender. If you prefer a thicker gravy, mix the cornstarch with cold water to create a slurry and stir it into the hot liquid after cooking. You can use different cuts of beef stew meat, but chuck roast will yield the most tender result.

   • Prep Time: 15 minutes
   • Cook Time: 3 hours
   • Category: Main Course
   • Method: Baking
   • Cuisine: French

   Nutrition

   • Serving Size: 1 serving
   • Calories: 208
   • Sugar: 4
   • Sodium: 312
   • Fat: 10
   • Saturated Fat: 3
   • Unsaturated Fat: 7
   • Trans Fat: 0
   • Carbohydrates: 12
   • Fiber: 1
   • Protein: 18
   • Cholesterol: 37

4. Step 4: Seal and Bake (The “No Peek” Part!)

   Cover the baking dish very tightly with its lid. If your dish does not have a lid, use a double layer of heavy-duty aluminum foil, sealing it firmly around the edges to prevent any steam from escaping. Place the dish in the preheated oven and bake for 3 hours.

   CRUCIAL: Do not open the oven door. Do not peek. Do not stir. Set a timer and walk away.

5. Step 5: Check for Doneness and Thicken Gravy (Optional)

   After 3 hours, carefully remove the dish from the oven. The beef should be incredibly tender and easily pull apart with a fork. The sauce will have thinned out from the beef’s juices and formed a delicious gravy.

   If you prefer a thicker gravy, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the hot gravy in the baking dish. Return the uncovered dish to the oven for 10-15 minutes, or until the gravy has thickened to your liking.

6. Step 6: Garnish and Serve

   Once out of the oven, give the beef tips and gravy a gentle stir. Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot.

Cooking Tips and Expert Variations

Customize this versatile recipe to suit your taste and dietary needs.

Pro Tips for Success

• Choosing the Right Beef: Chuck roast is ideal for this recipe as it has marbling that melts during the long cook, making it exceptionally tender. Sirloin is a leaner but still excellent option.
• Don’t Skip the Sear (Optional but Recommended): For an extra layer of flavor, season the beef with salt and pepper and sear it in a hot skillet with a little oil until browned on all sides before adding it to the baking dish. Deglaze the skillet with a bit of the beef broth and add those flavorful bits to the sauce.
• Low and Slow is Key: Resist the temptation to increase the oven temperature to speed up the process. High heat will make the beef tough and chewy.

Delicious Variations to Try

• Mushroom Lover’s Version: Add 8 ounces of sliced fresh mushrooms (cremini or button) to the baking dish along with the beef.
• Creamy Herb Twist: Stir in 1/2 cup of sour cream or full-fat Greek yogurt at the very end, after the dish is out of the oven, for a tangy, creamy gravy.
• Wine-Infused Gravy: Replace 1/2 cup of the beef broth with a dry red wine like Cabernet Sauvignon for a deeper, more complex flavor profile.
• Slow Cooker Method: After combining the ingredients in the slow cooker, cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The “no peek” rule still applies—avoid lifting the lid!

Serving Suggestions for a Complete Meal

No Peek Beef Tips are incredibly versatile and pair wonderfully with a variety of sides to soak up the incredible gravy.

• Classic Comfort: Serve over a bed of fluffy mashed potatoes, buttery egg noodles, or creamy polenta.
• For a Lighter Option: Spoon the beef tips and gravy over brown rice or cauliflower rice alongside steamed green beans or roasted broccoli.
• The Perfect Sidekicks: A side of buttered corn, glazed carrots, or a simple garden salad with a light vinaigrette balances the richness of the dish perfectly.

Conclusion: Your New Go-To Dinner

No Peek Beef Tips are more than just a recipe; they are a testament to the power of simple, honest cooking. With minimal prep, a handful of ingredients, and a whole lot of trust, you can create a dinner that is deeply satisfying, impressively flavorful, and guaranteed to earn rave reviews from your family. It’s the perfect solution for a busy weeknight, a lazy weekend, or when you simply crave a hearty, delightful meal without the fuss. So, preheat your oven, gather your ingredients, and get ready to make a new classic. Remember, no peeking!