No-Peek Beef Tips are one of the easiest comfort-food dinners you can make. Tender chunks of beef are combined with creamy mushroom soup, brown gravy, and beefy onion soup mix, then baked slowly until the meat is incredibly tender and the sauce is rich and flavorful. The best part? Once it goes into the oven, don’t peek! Just let the slow baking do the work.
Ingredients
- 2 pounds beef stew meat
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet brown gravy mix
- 1 envelope beefy onion soup mix
- 1 can water
Instructions
1. Preheat the Oven
Preheat your oven to 300°F (150°C).
2. Combine Everything
Place the beef stew meat in a 13 × 9-inch baking dish.
Add the cream of mushroom soup, brown gravy mix, beefy onion soup mix, and one can of water. Stir everything together until the beef is evenly coated and the ingredients are well combined.
3. Cover Tightly
Cover the baking dish tightly with aluminum foil.
This is the most important part of the recipe: do not peek while it is cooking! Keeping the dish tightly covered helps trap moisture and allows the beef to slowly become tender.
4. Bake
Place the covered dish in the preheated oven and bake for 3 hours.
Avoid opening the oven or lifting the foil during cooking.
5. Serve
Carefully remove the foil because the steam will be hot. Stir the beef and gravy gently.
Serve the tender beef tips and rich gravy over mashed potatoes, egg noodles, or rice.
Tips for the Best No-Peek Beef Tips
- Use well-marbled stew meat for especially tender and flavorful results.
- Make sure the foil is sealed tightly around the baking dish.
- Resist the temptation to check the beef while it cooks.
- If your beef pieces are unusually large, they may need a little additional cooking time.
- Let the dish rest for a few minutes before serving so the gravy can settle.
Serving Ideas
These beef tips are delicious over creamy mashed potatoes or buttery egg noodles. You can also serve them with steamed green beans, roasted carrots, peas, or a simple side salad for a complete dinner.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the gravy has thickened too much.