No Peek Beef Tips

No Peek Beef Tips are a slow-baked comfort dinner built around tender beef and plenty of mushroom gravy. Everything goes into a deep baking dish, the foil is sealed tightly, and the oven does most of the work. Serve the beef over mashed potatoes, rice, or egg noodles to catch the sauce.

The name is a reminder to keep the dish covered during its initial cooking time. Trapped moisture helps the chuck soften into tender pieces. Once that time has passed, checking the beef is useful: the goal is fork-tender meat, not simply reaching a set number of minutes.

Recipe at a glance

• Servings: 6
• Prep: 15 minutes
• Bake: about 3–3 1/2 hours
• Rest: 10 minutes
• Oven: 300°F (150°C)
• Dish: deep 9-by-13-inch baking dish or covered Dutch oven

Ingredients

• 3 pounds (1.36 kg) beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• 8 ounces (225 g) mushrooms, sliced
• 1 can (10.5 ounces / 298 g) condensed cream of mushroom soup
• 1 cup (240 ml) low-sodium beef broth
• 1 packet (about 1 ounce / 28 g) dry onion soup mix
• 1 packet (about 0.87–1 ounce / 25–28 g) brown gravy mix
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Chopped parsley, optional

Choose a cut that suits slow cooking

Chuck roast is a dependable choice because its connective tissue softens during a long, moist bake. Packages labeled stew meat can contain several different cuts, so their cooking time may be less predictable. Lean sirloin cooks differently and can become dry during this long oven method.

Cut the cubes evenly and trim large hard pieces of fat, while leaving some marbling. Smaller scraps may finish sooner than the larger pieces. Start with thawed beef and keep it refrigerated until you are ready to assemble the dish.

The soup and seasoning packets contribute plenty of salt, so no extra salt is listed. Choose low-sodium broth and taste the finished gravy before adding any more. Packet sizes and formulas vary, which can also affect the final thickness.

How to make No Peek Beef Tips

Step 1: Prepare the beef and baking dish

Heat the oven to 300°F (150°C). Lightly grease a deep 9-by-13-inch baking dish or use a Dutch oven with a snug lid. Put the beef cubes and mushrooms in the dish in an even layer. Use a dish with enough room above the ingredients to hold bubbling gravy without spilling.

You do not need to sear the beef for this version. If you choose to brown it for extra flavor, work in batches and transfer it directly into the prepared dish before continuing.

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Step 2: Whisk the gravy mixture

In a bowl, whisk the condensed soup, broth, onion soup mix, gravy mix, Worcestershire sauce, garlic powder, and pepper until combined. Break up any lumps of dry seasoning. The mixture will be thicker than a finished gravy; beef and mushrooms release liquid as they cook.

Do not add the extra water listed on the gravy packet. The amounts here are designed for the covered baking dish.

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Step 3: Coat and cover tightly

Pour the mixture over the beef and mushrooms and stir gently to coat. Cover the baking dish tightly with a double layer of foil, crimping it firmly around the rim. If using a Dutch oven, fit the lid snugly.

Set the dish on a rimmed baking sheet if needed. Bake for 3 hours without opening the foil. A tight seal matters more than resisting an occasional glance: loose foil allows too much moisture to escape.

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Step 4: Check tenderness and serve

After 3 hours, carefully lift a corner of foil away from your face to release steam. Check several pieces with a fork. They should yield easily and be tender enough to break apart with gentle pressure. If still firm, cover tightly again and bake for another 20–30 minutes, then check once more.

Stir the gravy gently and skim off any excess surface fat. If it is thicker than you like, loosen with a splash of hot broth. If too thin, transfer the gravy to a saucepan and simmer briefly, or leave the dish uncovered in the oven for a short time while watching it. Rest for 10 minutes and serve over mashed potatoes, rice, or noodles with parsley if using.

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Helpful tips

• Use even cubes. Uniform pieces soften at a similar rate.
• Seal the dish well. A loose cover can leave dry edges and salty, over-reduced gravy.
• Judge tenderness. Chuck can need more time even after it has cooked through.
• Be careful with steam. Open the cover slowly and away from your hands and face.
• Hold the salt. Taste only after the meat is fully cooked and the sauce has settled.

Variations and sides

Add a sliced onion with the mushrooms if you like more onion texture. A small pinch of dried thyme also suits the gravy. If you do not enjoy mushrooms, omit the fresh mushrooms and use condensed cream of celery soup, checking its seasoning before adding extra salt.

Mashed potatoes are a natural partner, but plain rice and buttered noodles work equally well. Add green beans, peas, or a crisp salad to round out the plate. For another slow-cooked beef dinner, try slow cooker Salisbury steak with mushroom and onion gravy.

Make-ahead and leftovers

Cube the raw beef and slice the mushrooms a day ahead, storing them separately in the refrigerator. Assemble and bake when ready. Do not leave a raw assembled dish on the counter waiting for the oven.

Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 3–4 days. Reheat covered on the stove or in the oven until 165°F throughout, adding broth if the gravy has thickened. Bring reheated gravy to a boil, stirring to prevent sticking.

Freeze cooled beef and gravy for up to 2–3 months for best quality. Thaw in the refrigerator overnight before reheating. Store the beef with its gravy so the cubes stay moist.

Frequently asked questions

Why is my beef still tough?

Chuck generally needs more moist cooking time to become tender. Check that the dish still has liquid, reseal it, and continue in short intervals until the fork test improves.

Can I use water instead of broth?

Yes, though the flavor will be a little lighter. The soup and packets still provide seasoning.

Can I double the recipe?

Use two dishes rather than packing twice the amount into one. Leave space for heat circulation and allow for some variation in cooking time.

Is opening the foil once a problem?

No. The name encourages a covered bake, but checking after the initial cooking time helps you avoid serving tough meat. Reseal promptly if it needs longer.