If you are craving a comforting, melt-in-your-mouth beef dish that requires minimal hands-on time but delivers maximum flavor, the No-Peek Beef Tips Recipe is exactly what you need. This recipe combines tender beef tips with a luscious, savory sauce made from simple pantry staples and a splash of red wine for depth. The true magic lies in the cooking method: you place everything together, pop it in the oven, and resist the temptation to peek, resulting in beef so tender it almost falls apart. It’s a perfect weeknight supper or a slow-cooked feast to share with family and friends.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. The ingredients are straightforward, yet each one plays an essential role in building the rich, hearty flavor and comforting texture you’ll love. Gather these basics, and you’ll be on your way to a delicious no-fuss meal.
- 2 lbs beef tips or stew meat: Choose a well-marbled cut for tender, juicy bites after slow baking.
- 1 packet onion soup mix: This seasoning blend offers a perfect balance of savory herbs and onion flavor.
- 1 can (10.5 oz) cream of mushroom soup: Adds creamy richness and earthiness to the sauce.
- 1 can (10.5 oz) beef broth: Provides a meaty depth to complement the beef without overpowering.
- 1 cup red wine (optional): Introduces acidity and complexity, making the sauce more vibrant.
- Fresh parsley, chopped (for garnish): Sprinkling parsley brightens the dish visually and adds a fresh pop of herbal flavor.
How to Make No-Peek Beef Tips Recipe
Step 1: Preparing Your Oven and Pot
Begin by preheating your oven to 300°F (150°C). This low and slow heat is essential for tenderizing the beef tips without drying them out. Use a large oven-proof pot or Dutch oven, which evenly distributes heat and keeps your meat juicy throughout the cooking process.
Step 2: Assembling the Beef and Seasoning
Place your beef tips directly into the prepared pot. These little chunks of beef are the heart of the dish and will soak up all the wonderful flavors we’ll add next. No need to brown the meat ahead of time; the gentle baking handles that beautifully.
Step 3: Mixing the Sauce
In a separate bowl, combine the onion soup mix, cream of mushroom soup, beef broth, and red wine if using. Stir everything until smooth and well blended. This sauce is where the magic happens, coating every piece of beef in a flavorful blanket as it bakes.
Step 4: Combining and Baking
Pour the sauce mixture evenly over the beef tips, making sure every piece gets coated. Cover the pot tightly with a lid or aluminum foil to lock in moisture and flavors during cooking. Place it in the oven and resist the urge to peek — this step is crucial for the No-Peek Beef Tips Recipe to result in tender, perfect beef after 3 hours.
Step 5: Resting and Garnishing
Once the baking time is up, let the beef rest for about 10 minutes. This pause allows the juices to redistribute within the meat, keeping it moist and flavorful. Finally, sprinkle with fresh chopped parsley right before serving for a lovely burst of color and freshness.
How to Serve No-Peek Beef Tips Recipe
Garnishes
Simple garnishes like freshly chopped parsley add a vibrant green contrast that lifts the rich, brown tones of the beef tips dish. You might also consider a light drizzle of good-quality olive oil or a sprinkle of cracked black pepper to enhance the flavor further.
Side Dishes
Because the beef tips come with a luscious sauce, pairing the dish with creamy mashed potatoes, buttery egg noodles, or fluffy rice is a no-brainer. These options soak up the sauce beautifully, turning every bite into a comforting experience. A side of steamed green beans or roasted carrots would add a nice crunch and freshness to balance the richness.
Creative Ways to Present
For a homestyle family feast, serve the No-Peek Beef Tips Recipe right from the pot, letting everyone dish up as they please. Alternatively, plate the beef tips over a bed of buttery polenta or even inside a flaky puff pastry to impress guests with a fancy presentation that’s surprisingly effortless.
Make Ahead and Storage
Storing Leftovers
This dish stores well and actually tastes even better the next day as the flavors meld. Transfer leftover beef tips and sauce into an airtight container and refrigerate. It will keep nicely for up to 3 days, perfect for quick reheating.
Freezing
If you want to save the beef tips for longer, freezing is an excellent option. Place cooled portions into freezer-safe bags or containers, and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating gently on the stovetop or in the oven.
Reheating
To reheat, warm the beef tips slowly on low heat to avoid drying out the meat. Stir occasionally and add a splash of beef broth if the sauce has thickened too much. Microwaving works too, but be sure to cover the dish to keep moisture locked in.
FAQs
Can I use a slow cooker instead of the oven for the No-Peek Beef Tips Recipe?
Absolutely! The slow cooker is a fantastic alternative that will produce equally tender beef tips. Just cook on low for about 6 to 8 hours, combining all ingredients in the pot, and avoid lifting the lid too often to preserve moisture.
What cut of beef works best for this recipe?
Beef tips or stew meat from chuck or round cuts are ideal because they become wonderfully tender after slow cooking. Avoid leaner cuts like sirloin, which can dry out during the long bake.
Can I skip the red wine in the recipe?
Yes, the red wine is optional and adds a nice depth of flavor, but the recipe still tastes delicious without it. You can substitute with extra beef broth or a splash of balsamic vinegar for a similar complexity.
Is it important not to peek during baking?
Yes, resisting the urge to peek is critical in this No-Peek Beef Tips Recipe. Opening the oven lets out steam and lowers the temperature, which can lengthen cooking time and dry out the beef. Trust the process, and the results will be worth it.
How thick will the sauce be after cooking?
The sauce thickens beautifully in the oven thanks to the cream of mushroom soup and reduction of the liquids. If you want a thicker sauce, you can remove the lid during the last 15 minutes of cooking or simmer on the stove after baking.
Final Thoughts
This No-Peek Beef Tips Recipe is a total winner in my book — incredibly easy to prepare, packed with comforting flavors, and perfect for any occasion where you want a hearty, home-cooked meal without fuss. Give it a try and experience that tender, savory goodness that only slow-cooked beef can deliver. You’ll wonder why you ever resisted the temptation to peek!
Print
No-Peek Beef Tips Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This No-Peek Beef Tips recipe is a comforting, slow-baked dish perfect for tender, flavorful beef cooked in a savory blend of onion soup mix, cream of mushroom soup, beef broth, and optional red wine. With minimal prep and a long, slow bake, it results in juicy, melt-in-your-mouth beef tips that are perfect for a hearty dinner.
Ingredients
Beef and Base Ingredients
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C) to prepare for slow baking the beef tips.
- Prepare the Beef: Place the beef tips in a large oven-proof pot or Dutch oven to ensure even cooking and easy covered baking.
- Mix the Sauce: In a separate bowl, thoroughly mix the onion soup mix, cream of mushroom soup, beef broth, and red wine until all ingredients are well combined to create a flavorful cooking liquid.
- Combine Beef and Sauce: Pour the blended soup mixture evenly over the beef tips, making sure that all pieces are well coated with the sauce for maximum flavor infusion.
- Cover Tightly: Cover the pot tightly with a lid or aluminum foil to trap moisture during cooking and keep the beef tender.
- Bake Slowly: Place the covered pot in the preheated oven and bake for 3 hours. Avoid lifting the lid or peeking inside to keep the heat and moisture consistent for tender beef.
- Rest and Garnish: After baking, remove the pot from the oven and let the beef tips rest for 10 minutes. Then, garnish with freshly chopped parsley before serving to add color and freshness.
Notes
- Do not peek during baking, as opening the oven will release moisture and heat, resulting in less tender beef.
- Red wine is optional but adds depth and richness to the flavor; substitute with additional beef broth if preferred.
- This recipe works best with a heavy Dutch oven or any oven-safe pot that retains heat well.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
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