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No-Peek Beef Tips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Emma
  • 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

Scale

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

  1. Preheat the Oven: Preheat your oven to 300°F (150°C) to prepare for slow baking the beef tips.
  2. Prepare the Beef: Place the beef tips in a large oven-proof pot or Dutch oven to ensure even cooking and easy covered baking.
  3. 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.
  4. 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.
  5. Cover Tightly: Cover the pot tightly with a lid or aluminum foil to trap moisture during cooking and keep the beef tender.
  6. 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.
  7. 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.

Find it online: https://yumrecipesfood.com/no-peek-beef-tips-recipe/