If you're looking for an easy beef tips and gravy recipe, look no further! ... This No Peek Beef Tips recipe is tender, delicious and makes it's own Gravy!
Last week was back to school week at our house, so my kiddo's as well as I are trying to adjust from summer to school mode again. Getting everyone up early has been the biggest challenge!! No more sleeping in and nobody gets that. My oldest is starting high school, my youngest is starting kindergarten and my daughter will be in the third grade.
The hardest part has been trying to get my youngest son going in the morning...... Bless his heart he still doesn't understand that he has to go to school and that it isn't a choice! To add fuel to the fire, I started babysitting a 5 month old baby girl, so its been an adjustment for all of us. I have to admit it that it sure has been nice having a baby in the house again.
I've definitely been pressed for time, but we will get it all figured out. It's only the first week right? Getting back into a dinner routine and planning a menu has been my biggest challenge. So to kick off the first week of back-to-school, I am sharing a quick and easy meal that my family loves.
I like to use chuck roast or chuck eye, but you could also us stew meat. Sirloin steak can tend to be dry so I usually don't use it. This recipes cooks low and slow at 300 degrees for 3 hours. After all of the ingredients are added to the baking dish tightly cover the pan with aluminum foil and ...... DON'T PEEK, because all the steam will escape, and you need that to help keep the meat nice and tender.
This recipe is perfect if you have guests for dinner, because you don't have to spend a ton of time in the kitchen. Once your guests walk through the door they will be overcome with the aroma of these delicious beef tips baking in the oven. Anytime I make this meal everyone always asks for the recipe. :) Let's get started on the step-by-step recipe.
To start, add the cubed meat to a 9 x 13 inch pan. In a separate bowl add dry onion soup mix, cream soup, dry gravy mix and 1 1/2 cup water. Using a whisk mix until blended.
Pour over the meat add mushrooms and stir to coat. (I did not use mushrooms my DH asked me not to) darn it mushrooms are the best part. Stir to coat all the meat. Cover with foil tightly and bake at 300 degrees for 2 1/2 - 3 . Remember no peeking.
This is where it earned it's name NO PEEK! Be very careful when removing the foil the steam is very hot and will escape fast. Let cool a bit and serve over rice or noodles.
Yum!! The meat turns out very tender and the gravy is the perfect consistency.
Click here to check out my Instant Pot Version of my Beef Tips & Gravy. It's just as delicious as the original only quicker!
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232 comments
And of course food is pretty!!
Picky Palate
Priscilla you blog is great i actually found it though stephanies (fun foods on a budget) I am glad i did your doing a great job.
Thats the best thing of the whole recipe is tossing everything in the casserole dish and let it do it's magic.
Teresa!!! Deal i will make the beef tips and you make those delish enchiladas at your site. We can just have a mexican - american buffet.
Welcome to Mommys Kitchen Jewels. I am so glad you stopped by.
Holly the house smells wonderful when I make the beef tips. Everyone things you slaved over the stove all day LOL. I just vistited your blog a little while ago.
HiHoOhio - This dish is perfect over rice. I was just in the mood for noodles that night.
Debbie welcome to Mommys Kitchen. I hope you come back and visit. I still have more recipes to add.
Jenny I have been to your blog and i love it, thanks for stopping by. I have picky eaters as well.
I sent you an e-mail, did you get it? :) Maybe it was sent to your spam - I will try again with my other address.
Shawna :)
Linda
Loved them! Thanks for the recipe!
http://whiteheadsmonthlymenu.blogspot.com/2011/02/my-favorite-new-recipe.html
NO peek beef tips is now one of our favorites at my home. Thanks for all that you share.
Tracy
http://chowhound.chow.com/topics/477573 (You will need to copy and paste the link into your browser)
I came back for the third time for this recipe. I have prepared it and it's ready to go in the oven so when hubby gets home its ready. Thanks again Tina for this blog I don't know what I would do without you:)
I tried your No peek beef tips last night and it was very good! And the main thing, it was super easy! I hate cooking and I always look for something that is quick and easy, and this was perfect!
I've never tried an American food before, and I was scared that I or my hubby won't like it. So, I took a risk and I'm glad I tried it!
Thanks a lot for sharing :)
Lazy Cook!
I am having to slowly add the button to all my posts. I have over 400 recipes to add the button to, so it will take a bit of time.
If you see a recipe that does not have the button. Just leave a comment and I can get the button added.
I am working my way backwards from most recent posts.
How many does this serve?
When I made the recipe, I mistakenly used only 1 lb of meat and therefore I was able to get two servings out of the meat (340 cal for 8oz on the lean cut I used) with lots of leftover gravy. So, my guess for the original recipe as followed, you can get anywhere from 4-8 servings.
I have a sweet feeling I will be looking for more of your recipes. <3
I do not like mushrooms, so I omitted the mushrooms and substituted cream of chicken soup. I used the ginger ale, but also added about 1 cup of red wine. I served over Linguine noodles (didnt have fettucini in the house), and also served with some bisquits on the side. This will be on my regular recipe rotation for us.
Thanks for sharing!!
You can take a look at the review at misadventuresindomesticity.blogspot.com
I followed the recipe to the letter!
Recipe - 2 - 3 lbs. meat, 2 cans of cream of mushroom soup [can use healthy kind] and 1 package onion soup mix. Stir it up until meat is coated & cooked on low 6 - 9 hours. Serve over rice, potatoes or pasta. * Good with a can of mushrooms stirred in at the end of cooking time.
Cream of mushroom soup is what the recipe calls for, so you did it right. I don't use cream of chicken soup in this recipe.
For those of you who said it was too salty, there is low(er) sodium Onion soup mix & brown gravy mix, along w/ low sodium cream of mushroom soup - so it may taste better with those.
Also wondering, for those who don't like mushrooms, if this would be good with cream of onion soup - and maybe even add in some cut up onions with it? I do love onions! :)
Mine wasn't salty. I used one pack of onion packet and almost full pack of gravy. I used less meat - only 1.3 lb and cooked about 2 hrs. Maybe if I would have cooked longer would have gotten a little more tender? Was good though, will be making again.
Today I am making it at my son's home and am using beef broth in place of the consomme. It smells delicious and I cannot wait until dinner time.
Thank you for such a wonderful, quick, and easy meal.
Does the foil also go on the bottom of the pan or just the top?
I really want to try this!
Carolyn
Thanks :)
Thanks
We ran late getting home and I cooked it at 310-degrees for 2 hours 15 mins, then at 350-degrees for 15 more minutes. The meat was so tender and the gravy was the perfect consistency.
These words were actually said, "I don't know who said you were a bad cook. You must have never made this for them."
Simply, fast, inexpensive and most importantly it was DELIOUS!!
I just wanted to tell you how much my sister and our families enjoy this recipe. Today I'm trying it with cube steaks and see how that works I imagine it will be just as delicious as this is such a versitile recipe. Thanks again! both my sister and I have made it many, many, many times :) and it never lasts long.
This may be a new Sunday favorite!