Home 5 ingredients or less No Peek Beef Tips

No Peek Beef Tips

by Laura

Today, I have another simple no fuss recipe for you. I got this one for no peek beef tips from my good friend Tina over at Mommy’s Kitchen.  This recipe only takes 5 ingredients to make.  You place it all in pan and toss it in the oven, then you leave it for 3 hours.  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 too.

You can serve this 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).

No Peek Beef Tips | Real Mom Kitchen
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No Peek Beef Tips | realmomkitchen.com

No Peek Beef Tips


  • 2 lb beef tenderloin tips or stew meat
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 packet brown gravy mix
  • 1 packet dry onion soup mix
  • 1 cup water or ginger ale soda


  1. Preheat oven to 300 degrees.
  2. Place the meat into a 9 x 13 inch baking dish.
  3. In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.
  4. Pour the soup mixture over the beef. Cover pan with aluminum foil.
  5. 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!
  6. 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
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Recipe adapted from Mommy’s Kitchen.

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Rebecca November 10, 2014 - 2:22 pm

Do you make the gravy? Or just pour the powdered gravy in?

Carrie April 9, 2013 - 7:11 am

Allergy to mushrooms. What other soup can you recommend?

Jenny November 29, 2013 - 2:58 pm

Use cream of onion

mary carpenter January 3, 2014 - 6:19 pm

cream of celery

Geri February 26, 2014 - 7:48 am

Do you think it is better with the cream of celery?

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Emily January 8, 2013 - 2:22 pm

Do you think a can of fire roasted diced tomatoes would be good in this? Would I drain the tomatoes or add them with all the juice?

Deanne January 5, 2013 - 12:18 pm

This sounds great. Do you think it could be canned?

Christine January 4, 2013 - 10:28 am

My mom used to make a similar recipe in the crockpot. She used Golden Mushroom soup instead of Cream of Mushroom (highly recommend, really delicious) and no gravy packet. She would add a can of mushrooms and 2 T. of tomato paste. There was also no ginger ale in the recipe, so I wonder how that tastes?


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