Just a few ingredients are needed to make these super easy, delicious No Peek Beef Tips that makes its own gravy! Only a 5-minute prep – simply mix, cover and cook in the slow cooker or oven! A wonderful meal the whole family will love. No peeking!
Easy No Peek Beef Tips – 5 minute Prep (Slow Cooker/Crock Pot or Oven)
This incredibly easy No Peek Beef Tips recipe slow cooks beef to tender perfection, making its own delicious gravy. All you need – cubed beef stew meat, beefy onion soup mix, cream of mushroom soup, brown gravy and water. Serve the tender beef and savory gravy over mashed potatoes, noodles or rice for a hearty dinner. Comfort food at its best.
Read RAVE REVIEWS from people who tried this recipe on Pinterest!
What you need to make No Peek Beef Tips (Full Recipe at Bottom of Post)
- beef tips (cubed beef stew meat)
- beefy onion soup mix (or dry onion soup mix)
- cream of mushroom soup
- packet of brown gravy
- water
- salt and pepper to taste (optional)
*The soups and brown gravy mix can be made from scratch. Links to recipes can be found in the NOTE section in the full recipe at the bottom of this post.
How to make No Peek Beef Tips (Slow Cooker or Oven)
This beef dish can be made in the crock pot or oven.
How to make in the Slow Cooker – Spray slow cooker with non-stick cooking spray. Add beef, then salt and pepper to taste. In a medium size bowl add the remaining ingredients (soups, gravy and water), mix well and then add to the beef tips coating them well. Cook on high for 3–4 hours, or on low for 6–7 hours.
How to Make in the Oven – Preheat oven to 300 degrees f. Spray a 9×13 baking dish with non-stick cooking spray. Add beef tips to baking dish in a single layer, salt and pepper to taste. In a medium size bowl mix beefy onion soup mix, cream of mushroom soup, gravy mix and water – mix well. Pour soup mixture over beef, stir, coating evenly. Cover pan tightly with foil, bake on middle rack of oven for 2 1/2 – 3 hours. No peeking!! Keep foil tightly sealed on pan while in oven. When ready, remove from oven and allow to cool for a few minutes. *Carefully remove foil from baking dish to avoid a steam burn – it is very hot and can burn you.
Frequently Asked Questions for No Peek Beef Tips
Do you need to brown the beef? You do not need to brown the beef, but if you have time, I recommend it – it adds great additional flavor.
What to serve with No Peek Beef Tips? The beef and gravy can be served over mashed potatoes, egg noodles, rice, thick toast and more. Serve with your favorite vegetables like broccoli, green beans, mixed vegetables and a garden salad.
Can I add red wine? Yes! Red wine adds so much flavor! You can sub 1/2 the water with wine. HIGHLY recommend!!
Can I add vegetables? Yes! For this recipe, I recommend mushrooms and onion. You can add fresh or canned mushrooms (around a cup). If using onion, chop about 1/2 cup or more, cook in a pan first with a little oil or butter, until translucent.
Want More Easy Beef Recipes Like This One?
- Best Ever Beef Tips (Stove top Recipe)
- Easy Cheesy Beef Enchiladas
- Favorite Pot Roast Made in the Crock Pot
- Best London Broil Marinade
- Queso Mac & Cheese with Taco Beef
- Slow Cooker Shredded Beef Tacos
PLEASE NOTE: This is not a sponsored post, I have no affiliation with any of the products shared in this post. The original recipe is from Mommy’s Kitchen – I love her site, be sure to stop by and check out her awesome recipes!
No Peek Beef Tips (Slow Cooker or 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
- Spray slow cooker with non-stick cooking spray.
- Add beef to slow cooker, salt and pepper to taste.
- In a medium size bowl add the remaining ingredients (soups, gravy and water), mix well and then add to the beef tips coating well.
- Cook on high for 3–4 hours, or on low for 6–7 hours.
OVEN METHOD
- Preheat oven to 300 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
- Add beef tips to baking dish in a single layer, salt and pepper to taste.
- In a medium size bowl, mix beefy onion soup mix, cream of mushroom soup, brown gravy mix and water – mix well. Pour soup mixture over beef tips, stir, coating evenly.
- Cover pan tightly with foil, bake on middle rack of oven for 2 1/2 – 3 hours. No peeking!! Keep foil tightly sealed on pan while in oven.
- When ready, remove from oven and allow to cool for a few minutes. *Carefully remove foil from baking dish to avoid a steam burn – it is very hot and can burn you.
Notes
- For less salt/sodium use reduced sodium soups and gravy mix and skip the salt.
- You can substitute Beefy Onion Soup Mix with Dry Onion Soup Mix.
- Browning the beef adds great flavor.
- Adding red wine to this dish is wonderful. Simply sub 1/2 the water with wine.
- Mushrooms are a great addition, fresh or canned – about 1 cup.
- Chopped onion adds additional flavor. Be sure to cook in pan in oil or butter until translucent. About 1/2 cup.
- For those who prefer things from scratch, you can make homemade soups and brown gravy – Brown Gravy from scratch – Condensed Cream of Mushroom Soup from scratch – Dry Onion Soup Mix from scratch (this is for Dry Onion not Beefy Onion Mix)
Betsy Hixon
I made this last night and happy to say my husband scored this a “9”. After reading all the reviews, I must say I was concerned about the salt issue. So, I went to work and made some minor changes. I skipped the onion soup mix all together and added my own onions and garlic. Also added 1 can of liquid containing both beef broth and water. WOW! Definitely a keeper!
Kim
Hi Mary,
I made this recipe last night and we really liked it! I added half of a soup can of Cabernet to the gravy, along with some mushrooms and even threw in some baby carrots I needed to use. It turned out amazingly well and reminded me a little bit of the Beef Burgundy recipe my mom used to make when I was growing up. And since there’s just two of us at home, we have plenty of leftovers to enjoy tonight!
Thanks and have a great day!
Kim
Makisha
Will the grant be thick? I like for my gravy to be alittle thicker than in the picture should I add cornstarch to thicken it up? If so, when is the right time to add this?
Thank you!
Mikayla Nunneley
Does the meat need to be thawed or can it be frozen, if using a crockpot?
Mary Neumann
It’s best to thaw the meat before cooking it in the slow cooker, Mikayla.
Shelley Boogaard
Hi. My sister made this and raved about it so much, I had to try it. I halved the recipe and something went wrong. Earlier in the day, I mixed up the cream of mushroom soup, 1 can of water, gravy mix and beefy onion soup mix and then divided it in half. I put half of the liquid mixture in an 8×8 glass pan and put 1 lb of stew meat in. Then I refrigerated it until about an hour before baking. I covered it with foil, and cooked it at 300 for 3 hours. When I took it out of the oven, there was no liquid left, except what was on the meat. Do you have any idea what caused this? The meat was delicious but no gravy. My sister and I are mystified.
Abby
I’m not 100% sure but maybe you cooked it too long for the amount of beef so the gravy evaporated? Since it was only 1/2 the weight maybe it only needed 1/2 the time. Although I guess if it was only 1/2 the meat there should have been like double the gravy.. apparently I’m mystified too. 🤔🤯😂
Vanessa
Sometimes this happens to be. I usually double up the recipe and sometimes it is a bit dry. I just boil my kettle and add boiling water to the pan to reconstitute the gravy. It works out fine.
Elizabeth
Hi there! This looks delicious! Could I use milk instead of water??? Thanks so much.
Mary Neumann
I have not tried milk, but it should work well. Please stop by and let us know if you try it this way, Elizabeth!
Deanna
Hi Mary. How long should I cook this if I double it ? I’ve made this before and it’s delicious! Thank you
Mary Neumann
Hello Deanna – For the slow cooker, cook the longer time end of the cooking time – 4 hours on high or close to 7 hours on low. Cooking time can vary by cooker…so adjust according to your slow cooker.
Alicia J Matheny
This turned out exactly as I expected! So easy, even in the oven. I cooked 2 lbs. of stew beef for 3 hours – perfection. We’re having the leftovers for dinner tonight. Thank you!
Kathy Dease
Can I leave the cream of mushroom soup out
Sarah
Family LOVED this. I followed your Tips section and added mushrooms, onions and red wine. Browned the meat before putting it in the crockpot, and didn’t use any salt, just pepper. Great recipe, thanks!
Jenny
Love this recipe! I did take your tips and used unsalted cream of mushroom and low sodium brown gravy. I used low sodium beef broth instead of water and it turned out so good!!
Ruth
Made this tonight in the crock pot. I only had 1 1/4 lb. of beef stew but thought I would like the extra gravy anyway. Turned out wonderful. Beef was so tender, gravy perfect. Husband really liked it too. Will make again in a couple weeks.
Jean
Any way to make this a bit quicker? Like if I popped up to 350 on convection mode? Got in late and don’t feel like eating at 9pm.
Mary Neumann
Hi Jean,
Unfortunately, no. The beef tips need time to get tender. So sorry. If you did try it this way…beef will be cooked, just not as tender.
Jeaneane
So i browned, cooked at 350 for 1.5 and now dropped to 300 for the next hour. Fingers crossed. Hoo0efulky that will cut the need for the extra 30 min. 🙂 I’ll let you know how it turned out. I hate getting home late. Ugh.
Mary Neumann
Fingers are crossed for you, Jeaneane! 🤞
Ashley
I tried this in my IP for 90 min slow release, i doubled the sauce mixture to make sure I had enough liquid. Turned out AMAZING!
Patricia Knight
I use my Instant Pot as a slow cooker. It cuts the time in half.
Cheryl
How long did you cook in Ip
Patricia Knight
I used the Slow Cooker button for about 2 hours
Gena Stapf
We are making this tonight. I hope I can get a quick answer to my question. We are cooking in the crockpot. Are we supposed to leave and not open or stir when its done in the crockpot or just when its done in the oven?
Mary Neumann
Hi Gena – While it’s cooking in the crockpot/slow cooker, leave it alone, no opening the crockpot. Once it’s ready, open, stir and serve.
Gena Stapf
Thanks so much for the fast response!
Kecia Nelson
I am wondering about using a dutch oven to bake vs. baking dish, have you tried that ?
Mary Neumann
I have not, but it should work, Kecia.
Bekki cryder
It is fabulous. Fixed in oven for 2.5 hours, followed recipe and did not brown or add any veggies. It is wonderful. Served with mashed potato’s and roasted carrots.
Renna
I made it the oven method, since I was short on time. I added an extra can of cream of mushroom soup, and cooked it about 3 hours and 15 minutes. It was delicious! 😋
Maureen
I do not like mushrooms, what other canned soup can I use instead ?
Renna
Cream of celery would work!
Mary Neumann
Cream of chicken too!
Tracy
Cream of broccoli
Joey
I use cream of onion
Kimberly
I made this in the crockpot! It was simplyDELICIOUS!
I left out the brown gravy mix! My husband loved it!
The meat was so tender! Thanks Mary for the recipe!
Kim
I just made this and it was very good but I added milk to cut the salt.
For those of you that find it too salty, add 1/2 cup of milk or cream before serving. It will cut the salt and add a nice creaminess to the gravy.
Linda fox
Can you make this the night before then cook it the next day
Missy
I made this and loved it. Do you think you can do a chicken version? All the ingredients but chicken in the oven. I wonder if 300 for maybe two hours would work?
Mary Neumann
There are many recipes for No Peek Chicken, I’ve made it and it’s great. Check out this one: https://www.julieseatsandtreats.com/no-peek-chicken-and-rice/
Angela
I always add a dollop of sour cream upon serving over egg noodles. I also add a couple of shakes of Worcestershire in the sauce before baking. I have made this recipe in the oven and instant pot it’s a family favorite here!
SHERRI TERLING
I have to agree with the other comments it is salty .. tasty but salty
Mary Neumann
You can use reduced sodium gravy and soups to help reduce salt, Sherri. I mention this is my tips section in the recipe card.
Kayla
My family doesn’t eat onions, is there anything I can substitute the beef onion soup mix for besides the dry onion soup mix? Thanks
Kim
Wonderful and tasty recipe! Will make again and again!
Thank you Mary!!!!
Ellie
Ii have a question….can I double the recipe?
Ellie
Can the recipe be doubled?
Mary Neumann
Yes – it may take longer to cook.
Jim M
THIS WAS AWFUL. I made it tonight, the house smelled great, I followed the recipe, made it in the oven. It was so salty it was inedible. I added no extra salt because of the soup mix and gravy. Our tongues are numb. What a waste of $28 worth of ingredients. Just terrible.
Mary Neumann
So sorry to hear, Jim, so unfortunate. This is the first poor review it’s received. The recipe has been around for over a decade and gets rave reviews. It has been a hit among my readers and family. Did you use TWO packets of the Beefy Onion Soup Mix by mistake? I show the box of the Beefy Onion Soup mix in a photo, so people know what to buy, but the recipe only calls for 1 envelope. I also recommend using low sodium soup mixes and gravy to control salt, you can also make the soup and gravy mix from scratch.
Again, so sorry to hear.
Dirinda Lacen
I just read the review that said this was too salty. I have made this a couple of times and we loved it. I don’t remember exactly how I made it, but the last recipe I saw for this called for beef broth, instead of water. Also, I bought the McCormick brown gravy mix that is low sodium. I’m hoping that using beef broth instead of the water will not make the recipes saltier, or that, at the very least, the low sodium gravy mix will compensate for any extra saltiness the beef broth may have. I am doubling the sauce mix for almost three pounds of stew meat. You think that will be okay?
MrsC
The flavor and aroma were great, but it was definitely too salty for our taste even though I did not salt the meat and I followed the directions exactly. I will make it again but I will look for the reduced sodium envelopes of soup and gravy mixes.
Rob B
Made per recipe. Wayyy too salty for my crew! Next time will use 1 can low sodium cream soup and the one envelope beefy onion and OMIT the gravy packet which to me is just needed. It makes a gravy anyway.
Linda M.
Could this be prepared up to the point of cooking, and then half of it frozen for later? It makes too much for just two of us, it sounds delicious!
Jill
My family loved this. I made 2 batches and had only a small serving left after feeding 5 adults and a 15 year old with a bottomless pit of a stomach. Will make this again and again!
Mary Neumann
Jill, so great to hear! Thanks for taking time to stop and leave a review. 🙂