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.
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
Instructions
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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.
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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.
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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"]
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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.
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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.
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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