Beef, Main Dishes

No-Peek Beef Tips Recipe

By Emma :

Everyday Culinary Delights👩‍🍳

No-Peek Beef Tips Recipe

Oh, the joy of uncovering hidden culinary treasures in our own kitchens! Today, I am beyond excited to share a dish that embodies comfort and surprise, all bundled into one simple, yet scrumptious recipe: No-Peek Beef Tips. This dish is a heartfelt thank-you to slow-cooked love, where patience truly becomes a virtue, turning simple ingredients into a feast for the senses. So, let’s embark on this delightful cooking journey together!


If you’ve ever wished for a meal that promises minimal effort but delivers maximum flavor, No-Peek Beef Tips will be your new go-to! I stumbled upon this recipe on a chilly evening when the idea of standing over the stove seemed less than appealing. The result? A tender, savory, and rich dish that practically cooks itself. The best part? Once it’s in the oven, you can just forget about it for a few hours, making it perfect for busy days or when you just want some time to relax.


  • 2 lbs of beef tips or stew meat
  • 1 packet of onion soup mix
  • 1 can (10.5 oz) of cream of mushroom soup
  • 1 can (10.5 oz) of beef broth
  • 1 cup of red wine (optional but recommended for depth of flavor)
  • Fresh parsley, chopped (for garnish)

How to Make Instructions

  1. Preheat Your Oven: Start by heating your oven to 300°F (150°C). This low and slow method will make the beef tantalizingly tender.
  2. Prepare the Beef: Place the beef tips in a large oven-proof pot or a Dutch oven.
  3. Mix the Ingredients: In a bowl, combine the onion soup mix, cream of mushroom soup, beef broth, and red wine. Stir until everything is well blended.
  4. Combine and Cover: Pour the mixture over the beef tips, ensuring they are well-coated. Cover the pot tightly with a lid or aluminum foil.
  5. Bake: Place the pot in the oven and bake for 3 hours. No peeking! Resist the urge to open the oven; the magic happens undisturbed.
  6. Serve: After 3 hours, remove the pot from the oven. Let it sit for about 10 minutes before uncovering. Sprinkle with fresh parsley before serving for a touch of freshness.

Helpful Tips

  • Sealing the Pot: Make sure your pot is well-sealed. This traps the steam and ensures that the beef becomes wonderfully tender.
  • Oven Variability: Depending on your oven, cooking times may vary slightly. If the meat isn’t tender after 3 hours, give it a bit more time.


  • No Red Wine? Use an equal amount of beef broth instead, adding a tablespoon of Worcestershire sauce for an extra layer of flavor.
  • Cream of Anything: While mushroom is classic, cream of celery or cream of chicken soup can also be delightful in this recipe.

Frequently Asked Questions

  1. Can I make this in a slow cooker? Yes! Combine all ingredients in the slow cooker and set it on low for 8 hours or high for 4 hours.
  2. Is this recipe gluten-free? To make it gluten-free, use gluten-free cream of mushroom soup and onion soup mix, or make your own mixes from scratch.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. This dish also freezes well for up to 3 months.

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There you have it, a foolproof meal that asks so little yet gives so much. The no-peek method not only simplifies cooking but also infuses every bite with undeniable richness. It’s a perfect example of how sometimes, the best things in life come to those who wait… and don’t peek! Happy cooking, and even happier eating!

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No-Peek Beef Tips Recipe

No-Peek Beef Tips Recipe

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  • Author: Emma
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x


Dive into the heartwarming world of no-fuss cooking with my No-Peek Beef Tips recipe. Perfect for those days when you want a delicious meal without the constant oversight, this dish is a testament to the magic of slow cooking. Rich, savory, and effortlessly tender, these beef tips are a crowd-pleaser that invites you to set it, forget it, and enjoy!


  • 2 lbs beef tips or stew meat
  • 1 packet onion soup mix
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) beef broth
  • 1 cup red wine (optional)
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 300°F (150°C).
  2. Place beef tips in a large oven-proof pot or Dutch oven.
  3. In a bowl, mix the onion soup mix, cream of mushroom soup, beef broth, and red wine until blended.
  4. Pour the soup mixture over the beef, ensuring they are well coated.
  5. Cover the pot tightly with a lid or aluminum foil.
  6. Bake in the preheated oven for 3 hours, without peeking to check on it.
  7. Let it rest for 10 minutes after baking, then garnish with chopped parsley before serving.


  • Ensure the pot is well-sealed to keep the moisture in, which helps tenderize the beef.
  • Substitute red wine with additional beef broth and a tablespoon of Worcestershire sauce for a non-alcoholic version.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: Approximately 300
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 70mg

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