No Peek Beef Tips Recipe – Tender Oven-Baked Beef in Rich Savory Gravy

Introduction

Cozy dinners are some of the most satisfying meals you can make at home. Imagine coming in after a long day and stepping into the aroma of tender beef tips gently slow-cooked in a rich, savory gravy. That’s exactly what this no peek beef tips dish delivers. The name highlights the technique: once everything is set up, the oven takes over and you don’t lift the lid or foil until it’s done. The result is melt-in-your-mouth beef coated in a luscious sauce that clings to each bite. Whether you’re preparing dinner for family, entertaining friends, or simply indulging in a quiet meal for one, this recipe offers comfort and ease without endless monitoring or stirring. With simple ingredients and straightforward steps you’ll create something impressive yet relaxed. Let’s dive in.

Ingredients Needed

Here is a table listing the key ingredients and approximate calorie counts per amount used. These are estimates and will vary depending on exact brands, cuts and portion sizes.

Ingredient	Amount	Approximate Calories
Beef stew meat (or chuck, cubed)	2 pounds (≈ 900 g)	~ 2,700 cal (≈ 303 cal/100 g)
Condensed cream of mushroom soup	1 can (10.5 oz ≈ 298 g)
Dry onion soup mix packet	1 packet (~1 oz)
Dry brown gravy mix (optional)	1 packet (~1 oz)	~ 80-120 cal (varies widely)
Beef broth or water	~ 1 to 1½ cups (240-360 ml)	~ 30-45 cal
Sliced mushrooms (canned)	1 small can (~4 oz)	~ 40 cal
Worcestershire sauce (optional)	1 Tbsp	~ 15 cal
Salt & pepper	To taste	Negligible calories

Note: The total calories for the whole dish might sum to around 3,600–3,800 cal for six servings (≈ 600 cal per serving) depending on exact amounts and any added ingredients.

Step-by-Step Cooking Instructions

1. Preheat your oven to about 300 °F (≈ 150 °C). Low and slow is key to achieving that tender beef texture.
2. Select your beef cut: stew meat, chuck roast cut into cubes, or beef tenderloin tips all work. Trim any excess fat if you like. Place the meat into a 9×13-inch (or similar) baking dish or oven-safe casserole.
3. In a mixing bowl combine the condensed cream of mushroom soup, the dry onion soup mix, brown gravy mix (if using), and the beef broth or water. Stir until well blended. Add the mushrooms and Worcestershire sauce if using.
4. Pour the mixture over the beef cubes in the dish, making sure the meat is well coated. You may stir lightly with a spoon so that the gravy mixture surrounds the beef evenly.
5. Cover the baking dish tightly with heavy-duty aluminum foil (or a snug‐fitting lid if you have one). The seal must be tight so no steam escapes. The “no peek” part means do not open or lift the foil or lid during cooking. Each time you peek, you let out steam and reduce the cooking efficiency.
6. Place the dish in the oven and bake for approximately 2½ to 3 hours at 300 °F. If you prefer using the slow cooker method, cook on low for about 5-6 hours or on high for 3-4 hours.
7. When the time is up, remove the dish from the oven. Let it rest for about 5 minutes before carefully unveiling the foil (watch out for steam!). The beef tips should be deeply tender, almost falling apart, and the sauce thick and rich.
8. Serve immediately over your choice of side (mashed potatoes, egg noodles, rice) and spoon plenty of gravy over everything for maximum comfort.

Tips for Customizing the Recipe

• If you like more depth of flavour, replace one cup of broth or water with dry red wine (Merlot or Cabernet work nicely). The acidity and richness will elevate the dish.
• For dairy-free or lighter options, use a low-fat cream of mushroom soup or substitute with a dairy-free mushroom cream soup alternative. You could also skip the soup altogether and build a sauce with beef broth and cornstarch for thickening.
• Want more vegetables? Add sliced onions, bell peppers, or carrots in the baking dish before covering. These will gently cook in the steam and add colour and texture.
• To make the gravy thicker after cooking, you can remove the beef, then whisk together a tablespoon of cornstarch with two tablespoons of cold water. Stir into the sauce and place back in the oven or stove for a few minutes until it thickens.
• For lower sodium, select low-sodium soup cans and broth, and perhaps reduce or skip the dry soup mix (although that mix adds key flavour). Taste the dish near the end and adjust salt if needed.
• Leftovers are fantastic—the flavour deepens overnight. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on stovetop or oven until warmed through.

Nutritional Information

Here’s an approximate breakdown per serving (assuming six equal servings of the dish described above). Please remember this is an estimate and actual values will vary depending on cuts, brands, and side dishes.

Serving Suggestions

To make your no peek beef tips dinner memorable, consider these serving ideas:

• Spoon the beef tips and plenty of gravy over creamy mashed potatoes. The potatoes soak up the sauce and provide a comforting base.
• Serve over buttered egg noodles. The ribbon-style noodles are great carriers for the rich gravy.
• White rice or brown rice is another excellent option—especially if you want something simple and filling.
• Add a green vegetable side to balance the richness: steamed green beans, roasted carrots, or sautéed asparagus make good companions.
• A crusty dinner roll or slice of bread is perfect for mopping up leftover gravy on the plate—never leave sauce behind!
• For a lighter touch, serve alongside a crisp salad with vinaigrette to provide contrast and freshness.
• Garnish the dish with chopped fresh parsley or chives for colour and a hint of brightness.

FAQs

What cut of beef should I use for this recipe?
You want a cut with some connective tissue and marbling so it becomes tender with slow cooking. Stew meat, chuck roast cut into cubes, or beef tenderloin tips all work well. Overly lean cuts may dry out.

Why is it called “no peek” beef tips?
The term “no peek” refers to the cooking method: once you cover the dish tightly and place it in the oven, you do not open the foil or lid until the cooking time is complete. Every time you peek, you let out steam and heat, which slows down the tenderising process and may result in tougher meat.

Can I make this in a slow cooker or Instant Pot instead of the oven?
Yes. Many versions adapt to a slow cooker: cook on low for about 5-6 hours or on high for 3-4 hours. With an Instant Pot you can sear, then pressure cook for ~35 minutes and allow natural release for ~10-15 minutes

How do I store and reheat leftovers?
Let the dish cool, transfer to an airtight container, and refrigerate for up to 3-4 days. To reheat, you can warm gently in the oven at low temperature or on the stovetop until the beef is heated through. You may need to stir in a splash of water or broth if the gravy has thickened.

Can I freeze this dish?
Yes. Once cooled, place in a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator, then reheat gently as above.

Conclusion

The no peek beef tips recipe offers a dependable dinner solution that combines minimal prep with maximum flavour. As the beef slowly cooks, the sauce infuses it with richness while the tight cover ensures the meat stays moist and tender. I hope you enjoy preparing this dish as much as you enjoy serving it. It’s a warm, comforting meal that brings ease and satisfaction to the table.