No peek beef tips and gravy recipe
Succulent beef tips slow-baked in a savory mushroom-onion gravy make this no peek beef tips and gravy recipe a classic comfort meal. With just minutes of prep, you’ll get tender beef and rich homemade flavor every time.
Equipment
- 3-quart (9x13-inch) baking dish or Dutch oven
- Mixing bowl
- Measuring cups and spoons
- Foil or lid for covering
Ingredients
- 2 lbs beef stew meat or sirloin tips cut into 1-inch pieces
- 1 can 10.5 oz cream of mushroom soup
- 1 packet 1 oz dry onion soup mix
- 1 cup beef broth low sodium preferred
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce optional, for extra umami
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp butter optional, for extra richness
- Fresh parsley for garnish optional
Instructions
- Preheat oven: Set your oven to 300°F (150°C).
- Combine sauce: In a large mixing bowl, whisk together the cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, soy sauce (if using), garlic powder, and pepper.
- Assemble: Place beef tips in a baking dish or Dutch oven. Pour the sauce mixture evenly over the top and stir to coat well.
- Seal tightly: Cover with foil or a lid — this is where the “no peek” magic happens. Don’t lift the lid until it’s done baking.
- Bake: Place in the oven and bake for 2½ to 3 hours, until beef is fork-tender and the gravy is rich and thick.
- Serve: Stir gently, garnish with parsley, and serve hot over mashed potatoes, rice, or egg noodles.
Notes
Do not uncover while baking — steam is essential to tenderize the beef and develop the rich gravy.
Beef chuck or stew meat works best for slow cooking.
For extra depth, add a splash of red wine or a few mushrooms to the mix before baking.