No Peek Beef Tips (Oven Baked)
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Today I’m sharing another simple, no-fuss recipe you’re going to love. I got this no peek beef tips recipe from my good friend Tina over at Mommy’s Kitchen, and it couldn’t be easier to make. With just five ingredients, this classic comfort food combines tender beef, savory gravy mix, and dry onion soup mix, along with water or ginger ale, for a flavorful dish that practically cooks itself.
You place it all in a pan and toss it in the oven, then you leave it for 3 hours. The magic happens when it’s all tucked into a baking dish and sealed tightly, hence the “no peeking” part. Slow-baked to perfection, the beef becomes melt-in-your-mouth tender, while the sauce thickens into a rich and savory gravy. It’s the perfect dish to put together right before the kids come home from school. Then you can do homework, etc., while it cooks. It is also a great weekend meal.
You can serve this hearty and satisfying no-peek beef tips over noodles, rice, or mashed potatoes – whatever you prefer. My family loved it over mashed potatoes. My boys love their meat and potatoes! I loved that I only had one dish to clean (well, really 2 if you include the pot for the potatoes).
Ingredients for No Peek Beef Tips
- BEEF TENDERLOIN TIPS OR STEW MEAT
- CREAM OF MUSHROOM SOUP
- BROWN GRAVY PACKET
- DRY ONION SOUP MIX
- WATER OR GINGER ALE SODA
Instructions for No Peek Beef Tips
Preheat the oven to 300°F. Place the beef into a 9×13-inch baking dish and spread it out evenly.
In a large bowl, whisk together the mushroom soup, brown gravy mix, onion soup mix, and water or ginger ale until well combined. Pour the mixture evenly over the beef, then cover the dish tightly with aluminum foil.
Bake at 300°F for 3 hours. This is a true no-peek recipe, so don’t remove the foil or check on the beef while it cooks. When the time is up, carefully remove the foil—it will be very hot and steamy. Let the beef rest for a few minutes, then serve over cooked rice, egg noodles, or mashed potatoes. This recipe serves 6–8.
Frequently Asked Questions
Why is it called “no peek” beef tips?
This recipe is called “no peek” because you should not remove the foil while it bakes. Keeping the dish sealed allows the beef to cook slowly and become tender in the gravy.
What cut of beef works best for no peek beef tips?
Stew meat works great for this recipe, but you can also use chuck roast cut into chunks. Both become tender during the long baking time.
Can I cook this recipe at a higher temperature for less time?
No, this recipe works best when cooked low and slow at 300°F. Cooking it hotter may result in tougher beef.
What happens if I peek before the 3 hours are up?
Removing the foil lets steam escape, which can affect the tenderness of the beef. For best results, leave the foil sealed until the cooking time is complete.
What should I serve with no peek beef tips?
This dish is delicious served over rice, egg noodles, or mashed potatoes. A simple green vegetable or side salad pairs well with it.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
For more recipes like this, try:
No Peek Beef Tips
Real Mom Kitchen
Equipment
Ingredients
- 2 lb beef tenderloin tips or stew meat
- 10 ¾ oz can condensed cream of mushroom soup
- 1 pkg brown gravy mix
- 1 pkg dry onion soup mix
- 1 cup water or ginger ale soda
Instructions
- Preheat oven to 300 degrees.
- Place the meat into a 9 x 13 inch baking dish.
- In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.
- Pour the soup mixture over the beef. Cover pan with aluminum foil.
- Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing – leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!
- Carefully remove foil. It will be steamy and you don't want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes. Serves 6-8
Nutrition
Recipe adapted from Mommy’s Kitchen.
