No Peek Beef Tips: how to make it perfect
Tired of dry beef dinners? No Peek Beef Tips cook low and slow for melt-in-your-mouth perfection. Try this easy comfort food recipe today.
Ingredients
Main Ingredients
- 2 lbs beef stew meat or chuck roast
- 1 packet onion soup mix
- 1 can cream of mushroom soup
- 1 cup of beef broth
- 8 oz sliced mushrooms
Instructions
Step 1: Prepare Your Ingredients (5 minutes)
- Cut your meat into consistent 2-inch chunks to start your adventure with no peek beef tips. This consistency ensures every bite of your beef tips cooks evenly throughout the process. Pat each piece completely dry with paper towels to remove surface moisture, which prevents proper browning and can dilute your final sauce.
Step 2: Create the Flavor Base (4 minutes)
- In your Dutch oven, whisk together the onion soup mix, cream of mushroom soup, and beef broth until completely smooth. This creamy base becomes the secret weapon in your no peek beef tips recipe, creating a rich sauce that penetrates every fiber of the meat. Ensure no lumps remain – they can create uneven flavor distribution and texture issues.
Step 3: Layer and Nestle (3 minutes)
- Gently nestle each beef piece into the prepared sauce mixture, ensuring every surface gets coated with the flavorful base. If using mushrooms, distribute them evenly around the beef pieces. The key to perfect no peek beef tips lies in this proper layering technique – each piece should be surrounded by sauce but not completely submerged.
Step 4: The No Peek Cooking Process (2.5 hours)
- Preheat your oven to exactly 300°F (150°C) – this moderate temperature is crucial for breaking down tough connective tissues without overcooking. Slide your covered Dutch oven onto the center rack and set your timer for 2.5 hours. During this time, resist every urge to check on your no peek beef tips. The steam created inside becomes your cooking assistant, tenderizing the meat while developing incredible flavors.
Step 5: The Grand Reveal (5 minutes)
- After 2.5 hours, carefully remove your Dutch oven from the oven using sturdy oven mitts. Now comes the moment of truth – lift that lid to reveal your perfectly tender no peek beef tips. The beef should yield easily to a fork, practically falling apart, while the sauce should coat the back of a spoon with rich, concentrated flavor.
Notes
Expert Advice for Perfect Results
cheese the right cut: chuck roast, beef stew meat, or bottom round deliver the best results for no peek beef tips. These cuts contain enough marbling and connective tissue to break down beautifully during the slow cooking process. Avoid lean cuts like sirloin or tenderloin, which will become dry and stringy. Master the Searing Technique: While optional, quickly searing beef pieces in a hot skillet before adding to your sauce creates deeper, more complex flavors. This Maillard reaction adds a rich, caramelized taste that elevates your no peek beef tips from good to exceptional. Temperature Precision: Maintain exactly 300°F throughout cooking. Higher temperatures cause proteins to seize and toughen, while lower temperatures won’t properly break down collagen. Use an oven thermometer to verify accuracy – many ovens run 25°F off their display. Liquid Balance: The sauce should just cover the beef pieces. Too much liquid creates watery results, while too little causes burning. The perfect ratio creates that signature thick, glossy sauce. Quality Ingredients Matter: Use real cream of mushroom soup, not condensed versions that require water. The richness directly impacts your final no peek beef tips texture and flavor.Per Serving (based on 6 servings)
- Calories: 385
- Protein: 42g
- Carbohydrates: 8g
- Fat: 18g
- Fiber: 1g
- Sodium: 890mg
- Iron: 4.2mg (23% DV)