“No-Peek Beef Tips: The Set-It-and-Forget-It Comfort Food Classic”

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  • 2 lbs beef stew meat or sirloin tips, cubed

  • 1 packet onion soup mix

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 cup beef broth

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • Optional: 1 small onion, sliced; 1 cup mushrooms, sliced

  • Cooking spray or oil (for greasing the dish)

Preparation

  1. Preheat oven to 300°F (150°C). Lightly grease a 9×13-inch baking dish or a large covered casserole dish.

  2. In a mixing bowl, combine the cream of mushroom soup, beef broth, Worcestershire sauce, onion soup mix, garlic powder, and black pepper. Stir until smooth.

  3. Place the beef tips (and onions or mushrooms, if using) into the baking dish.

  4. Pour the soup mixture evenly over the beef. Stir gently to coat all the pieces.

  5. Cover tightly with foil or a fitted lid. This is key — do not open or peek while baking!

  6. Bake for 2.5 to 3 hours, until the beef is melt-in-your-mouth tender and the sauce is rich and thick.

  7. Remove from oven and give it a quick stir. Serve hot over mashed potatoes, rice, or egg noodles.

Serving and Storage Tips

  • Best served piping hot with a side of buttery mashed potatoes, steamed rice, or crusty bread to soak up the gravy.

  • Add a green veggie side like peas or green beans for a balanced plate.

  • Store leftovers in an airtight container in the fridge for up to 4 days.

  • Reheat gently in a saucepan over low heat or in the microwave, adding a splash of broth if needed.

  • Freezes well for up to 2 months — thaw overnight in the fridge and reheat before serving.

Variants

  • Creamy twist: Stir in ½ cup of sour cream or cream cheese at the end for a rich, tangy finish.

  • Red wine version: Replace ½ cup of beef broth with dry red wine for a deeper flavor profile.

  • Slow cooker version: Cook on low for 6–7 hours or on high for 3–4 hours.

  • Spicy kick: Add crushed red pepper flakes or a dash of hot sauce to the mix.

FAQ

Q: Why can’t I peek while it bakes?
A: Opening the foil or lid releases heat and moisture, which disrupts the slow braising process. Keeping it sealed ensures tender, juicy beef and a rich, flavorful sauce.

Q: Can I use fresh mushrooms and onions?
A: Absolutely! They add extra depth and texture to the dish — just slice and mix them in with the beef before baking.

Q: Can I make this ahead of time?
A: Yes! You can assemble the dish and refrigerate it (uncooked) for up to 24 hours, then bake when ready. Great for meal prep!

Q: What’s the best cut of beef to use?
A: Stew meat, sirloin tips, or even chuck roast cut into cubes work well. The long bake time makes even tougher cuts deliciously tender.

Q: Is this dish gluten-free?
A: Not by default — most onion soup mixes and canned soups contain gluten. Use gluten-free alternatives to make it safe for those with sensitivities.

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