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Homemade No Peek Beef Tips food shot
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No Peek Beef Tips

This No Peek Beef Tips recipe is SO EASY! Slow-cooked to tender perfection with a creamy, savory sauce that's ideal for cozy dinners and busy nights.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Beef, Comfort Food, Easy, One-Pot, Slow Cooker
Servings: 6 servings

Ingredients

  • 2 to 2 1/2 pounds beef stew meat (or beef tenderloin tips if you prefer a more tender cut)
  • 1 1/3 cups beef broth
  • 10.5 ounces cream of mushroom soup
  • 2.2 ounces beefy onion soup mix (Lipton brand used)
  • 0.87 ounces brown gravy mix (store brand used)
  • 1 tablespoon Kitchen Bouquet (optional)
  • 1/2 teaspoon fresh cracked black pepper
  • 2 teaspoons chopped fresh parsley (curly parsley used, optional garnish)

Instructions

Prepare Your Ingredients

  • Trim any excess fat from the beef stew meat, if desired. Measure out all ingredients including broth, cream of mushroom soup, beefy onion soup mix, brown gravy mix, pepper, and optional Kitchen Bouquet.

Combine Everything in Your Cooking Vessel

  • Place the beef stew meat into your slow cooker or Dutch oven. Pour in the beef broth, then add the cream of mushroom soup, beefy onion soup mix, and brown gravy mix. Sprinkle cracked black pepper over the top. Drizzle in Kitchen Bouquet if using. Gently stir to combine without breaking up beef chunks.

Cook Without Peeking

  • Cover with a tight-fitting lid. For slow cooker, cook on low for 6-8 hours. For oven, preheat to 300°F and cook in Dutch oven about 3 hours. Do not lift the lid during cooking.

Finish and Garnish

  • Remove lid and gently stir beef tips. Taste and adjust seasoning if needed. Sprinkle chopped fresh parsley on top and serve hot with your favorite sides.

Equipment

  • Slow Cooker
  • Dutch Oven
  • Measuring Cups and Spoons
  • Sharp Knife
  • Cutting Board
  • Wooden spoon or heatproof spatula
  • Serving dish or platter

Notes

  • Resist lifting the lid during cooking to keep beef tender and sauce thick.
  • Use fresh cracked black pepper for best flavor.
  • Trim excess fat from beef to avoid greasy sauce.
  • Let beef tips rest covered for 10 minutes after cooking to redistribute juices.
  • Leftovers store well in fridge up to 4 days or freeze up to 3 months.