No Peek Beef Tips (Slow Cooker or Oven) Recipe
The name is the instruction: once the lid goes on, leave it there. Lifting it lets out the heat and steam that slowly turn tough stew meat tender, and every peek adds time.
The method could hardly be simpler. The beef goes into the slow cooker or a Dutch oven, and the cream of mushroom soup is whisked with a can of water, measured in the empty soup can, plus the brown gravy mix and the beefy onion soup mix. That mixture is poured over the meat, and then it is low and slow in the slow cooker, or a low oven with the pot tightly covered.
Hold off on salt until the end. Both soup mixes and the gravy packet are already salty, which is why the recipe lists salt and pepper as optional. Give it a stir and a taste once it is done, then decide.
Spoon the beef and its thick gravy over mashed potatoes, egg noodles or rice.
For the bigger picture, all my crock pot soups in one place lays out how all of these fit together.
PrintNo Peek Beef Tips (Slow Cooker or Oven)
Cubed beef stew meat cooked low and slow with cream of mushroom soup, brown gravy mix and onion soup mix until tender. Make it in a slow cooker or a covered dish in the oven.
Ingredients
- 2 pounds cubed beef stew meat
- 1 packet brown gravy (0.87 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 can water (use the cream of mushroom soup can)
- 1 envelope Beefy Onion Soup Mix (1.25 oz)
- salt & pepper to taste (optional)
Instructions
- Slow cooker method: Place the beef in the slow cooker.
- In a medium bowl, whisk together the cream of mushroom soup, 1 can of water (measured in the empty soup can), the brown gravy mix and the onion soup mix. Pour it over the beef and stir to coat.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours, without lifting the lid, until the beef is tender.
- Oven method: Preheat the oven to 300°F (150°C). Place the beef in a Dutch oven or a baking dish with a tight-fitting lid.
- Whisk together the soup, water, gravy mix and onion soup mix as above, pour over the beef and stir to coat.
- Cover tightly with the lid or with foil and bake for 3 hours without opening, until the beef is tender.
- For either method, stir the beef tips, taste the gravy, and season with salt and pepper only if needed. Serve hot.
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