No Peek Beef Tips Recipe

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There’s something undeniably comforting about a dish that practically cooks itself—and No Peek Beef Tips is exactly that kind of magic. I first made this recipe on a chilly Sunday when I wanted something hearty but didn’t want to stand over the stove for hours. The name says it all: you mix everything together, cover it up, pop it in the oven, and forget about it until your house smells like a cozy, slow-simmering dream.

What I love most about these beef tips is how effortlessly they come together yet taste like you’ve been tending to them all day. The beef turns melt-in-your-mouth tender, the gravy is rich and savory, and the pearl onions and potatoes soak up every bit of flavor. It’s a classic comfort food recipe with zero stress involved—perfect for lazy weekends, weeknight dinners, or feeding a hungry crowd.

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Why You’ll Love This No Peek Beef Tips Recipe

This recipe is a weeknight hero and a weekend favorite all in one. It requires minimal prep, uses basic ingredients, and doesn’t need fancy equipment or techniques. The foil-covered baking method traps in steam and flavor, giving you perfectly tender beef every time. It’s budget-friendly, family-approved, and so satisfying you’ll want seconds—and maybe even thirds.

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What Kind of Beef Should I Use for No Peek Beef Tips?

For the most tender and flavorful results, I always go with stew meat or chuck roast cut into chunks. These cuts are naturally tougher but become incredibly tender during the slow baking process. You don’t need an expensive cut—this recipe is built to turn budget-friendly beef into something unforgettable. If you happen to find sirloin on sale, it works too, but chuck holds up beautifully to the long, sealed bake.

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Options for Substitutions

This recipe is incredibly forgiving, so feel free to make it your own:

• Beef: Swap stew meat with boneless short ribs, sirloin, or even venison if you’re feeling adventurous.
• Gravy mix: If you don’t have packet gravy mix, use homemade gravy or a mixture of beef bouillon and cornstarch.
• Cream of mushroom soup: Not a fan? You can use cream of onion or cream of celery soup instead.
• Onions and potatoes: Baby carrots or mushrooms can easily be added or used in place of potatoes for variety.
• Red wine: Want deeper flavor? Add a splash of dry red wine to the mix—just a quarter cup does the trick.

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Ingredients for This No Peek Beef Tips Recipe

• Beef Stew Meat
  This is the star of the dish. Cut into bite-sized chunks, it becomes fall-apart tender after slow baking.
• Cream of Mushroom Soup
  Adds creamy richness and depth to the gravy without overpowering the beef flavor.
• Brown Gravy Mix Packet
  A pantry shortcut that brings the savory, seasoned beef gravy together in seconds.
• Onion Soup Mix Packet
  Adds layers of umami, saltiness, and onion flavor that meld beautifully with the meat.
• Water
  Helps dissolve the seasoning mixes and creates the base of the gravy as everything cooks together.
• Pearl Onions
  These little gems sweeten and soften in the oven, adding both texture and flavor.
• Golden Potatoes
  They soak up all that delicious gravy, becoming buttery and tender with each bite.
• Fresh Parsley (optional)
  A sprinkle at the end adds color and a hint of brightness to balance the rich flavors.

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Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 300°F (150°C). Grab a 9×13-inch baking dish or a deep foil pan for easy cleanup. No need to grease it—this recipe is all about low-effort.

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Step 2: Combine the Gravy Ingredients

In a large bowl, mix together the cream of mushroom soup, brown gravy mix, onion soup mix, and water. Stir until everything is well combined. This mixture will be the base for the rich, savory gravy.

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Step 3: Add the Beef and Vegetables

Add the beef stew meat directly into the gravy mixture and stir to coat. Then toss in the pearl onions and cubed golden potatoes. Make sure everything is evenly distributed and well coated in the sauce.

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Step 4: Transfer and Seal

Pour the entire mixture into your baking dish. Cover the dish tightly with aluminum foil—this step is key! No peeking allowed during baking. The steam trapped inside will tenderize the meat and develop all those flavors.

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Step 5: Bake Low and Slow

Place the covered dish into the preheated oven and bake for 2.5 to 3 hours. Don’t open the foil during this time—trust the process. When it’s done, the beef will be fork-tender and the gravy rich and thick.

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Step 6: Garnish and Serve

Once done, remove the dish from the oven, peel back the foil carefully (watch for steam), and give everything a gentle stir. Garnish with fresh parsley if desired, and serve hot.

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How Long to Cook No Peek Beef Tips

The magic of this dish happens in the oven over a long, slow cook. Bake it at 300°F (150°C) for 2.5 to 3 hours. This low temperature allows the beef to become incredibly tender and lets all the flavors deepen and blend. Don’t be tempted to crank up the heat or reduce the time—it’s the slow process that makes this recipe unforgettable.

Resist the urge to open the foil or stir mid-way. The “no peek” rule is critical. Opening the foil early releases the trapped steam, which can dry out the beef and prevent the gravy from thickening properly.

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Tips for Perfect No Peek Beef Tips

• Cut beef evenly: Uniform pieces ensure everything cooks at the same rate. Aim for bite-sized chunks.
• Don’t skip the foil: This isn’t optional—the tightly sealed foil locks in moisture and heat, creating a self-braising environment.
• Use a deep dish: A deeper pan helps contain the gravy and prevents any messy bubbling over in the oven.
• Let it rest: After removing from the oven, give it a few minutes to cool before serving. The sauce will thicken slightly, and the flavors settle.
• Upgrade the flavor: A splash of red wine or Worcestershire sauce added to the gravy mix can add a layer of richness.
• Want thicker gravy? Stir in a slurry of cornstarch and water after baking, then heat it on the stovetop for a few minutes.
• Batch for later: This dish reheats beautifully. Make extra and thank yourself later!

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Watch Out for These Mistakes While Cooking

Even a foolproof recipe like No Peek Beef Tips can go sideways if you miss a step. Here’s what to avoid:

• Lifting the Foil Midway
  The most common mistake! Peeking breaks the seal and releases essential steam. Trust the process—no peeking means no peeking.
• Using Lean Cuts of Beef
  Avoid lean cuts like sirloin tip or round steak. They tend to dry out. Go for stew meat or chuck roast for best tenderness.
• Under-seasoning
  Stick to the recommended soup and gravy mix quantities. They’re pre-seasoned to balance the whole dish. Skimping will leave it bland.
• Overfilling the Dish
  Crowding the baking dish too much prevents even cooking. Make sure everything is well coated and has a bit of space to simmer.
• Cooking at High Heat
  Rushing with high heat won’t save time—it’ll just toughen the meat. Low and slow is key for that melt-in-your-mouth texture.

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What to Serve With No Peek Beef Tips?

These beef tips are rich, savory, and saucy—perfect for pairing with a range of comforting sides. Here are my favorite pairings:

Buttered Egg Noodles

Their soft texture and buttery taste are ideal for soaking up all that luscious gravy.

Creamy Mashed Potatoes

Classic and comforting, mashed potatoes are the go-to if you’re skipping the potatoes in the bake.

Steamed Green Beans

A fresh, crisp veggie balances the richness of the dish. Add a touch of garlic butter for extra flavor.

Crusty Bread or Dinner Rolls

Perfect for mopping up the leftover gravy. Nothing goes to waste!

Roasted Carrots

Their natural sweetness complements the deep flavors of the beef and gravy.

Side Salad with Vinaigrette

A light salad cuts through the richness and refreshes your palate.

Corn on the Cob

Simple, sweet, and buttery—great for making it a full, homey meal.

Garlic Rice or White Rice

An easy option if you’re skipping potatoes entirely. Rice absorbs the sauce beautifully.

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Storage Instructions

No Peek Beef Tips store wonderfully, making it a great meal prep or leftover-friendly option. Here’s how to keep it fresh:

• Refrigerator: Allow the beef tips to cool to room temperature before transferring to an airtight container. Store in the fridge for up to 4 days.
• Freezer: You can freeze leftovers for up to 3 months. Use a freezer-safe container or zip-top bag, and try to remove as much air as possible. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally. If it thickens too much, just add a splash of water or beef broth to loosen the gravy.
• Make-Ahead: Assemble the entire dish in advance (uncooked), cover tightly, and refrigerate for up to 24 hours. Pop it in the oven when you’re ready to cook.

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Estimated Nutrition (Per Serving)**

Note: Based on 6 servings. May vary depending on specific ingredients used.

• Calories: 410
• Protein: 30g
• Carbohydrates: 18g
• Fat: 24g
• Saturated Fat: 9g
• Fiber: 2g
• Sugar: 3g
• Sodium: 820mg
• Cholesterol: 85mg

This dish is hearty and satisfying—definitely a stick-to-your-ribs kind of meal. To lighten it up, consider using reduced-sodium soup and gravy mix, and serve with a veggie-heavy side.

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Frequently Asked Questions

Can I make this in a slow cooker instead of the oven?

Yes! Just mix all the ingredients and cook on low for 6–7 hours or high for 3–4 hours. No foil needed.

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Do I have to use cream of mushroom soup?

Not at all. You can substitute it with cream of celery, cream of onion, or even a homemade mushroom sauce if you prefer.

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What if I want thicker gravy?

After baking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the dish, and simmer on the stovetop until thickened.

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Can I use frozen pearl onions?

Absolutely. In fact, I prefer them because they’re already peeled and ready to go—just toss them in frozen.

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Is it okay to add wine?

Yes! Add about 1/4 cup of dry red wine to the gravy mixture before baking for extra richness and depth.

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Can I make this ahead of time?

Yes. Assemble everything in the dish, cover, and refrigerate for up to 24 hours before baking. Let it sit at room temp for 30 minutes before placing in the oven.

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Does it reheat well?

Very well! The flavors deepen overnight, and it’s just as good (if not better) the next day. Just reheat gently and add a splash of broth if needed.

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Can I add more vegetables?

Definitely. Mushrooms, carrots, or even chopped bell peppers can be added to stretch the dish or boost the nutrition.

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Conclusion

No Peek Beef Tips is one of those rare recipes that offers maximum flavor with minimal effort. It’s a set-it-and-forget-it kind of meal that rewards you with fork-tender beef and rich, savory gravy every single time. Whether you’re feeding a hungry family, prepping for a busy week, or just craving comfort food with no stress, this dish delivers. I hope it becomes a staple in your kitchen like it has in mine.

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