What You’ll Need
- Beef stew meat or sirloin tips. Use 2½ to 3 pounds and cut any large pieces into 1- to 1½-inch chunks so they cook evenly. Chuck stew meat is a good choice for the long, covered bake.
- Condensed cream of mushroom soup. One 10.5-ounce can gives the gravy its body.
- Dry brown gravy mix. Use one 1-ounce packet straight from the package.
For a looser gravy, whisk ½ cup water into the soup and gravy mix before pouring it over the beef. Taste the finished gravy before adding salt or pepper, since both packaged ingredients are already seasoned.
How to Make No-Peek Beef Tips
Spread the beef in a single layer in a 9-by-13-inch baking dish. Whisk the condensed soup and dry gravy mix together, adding the optional water if desired. Pour the mixture over the beef and gently stir to coat the pieces.
Crimp foil tightly around the dish and bake at 300°F for 2½–3 hours. Keep the dish covered for the first 2½ hours so the steam stays inside. At that point, carefully lift the foil away from you and test a larger piece with a fork. If the meat still feels firm, reseal the dish and continue baking until it yields easily.
How to Serve the Beef Tips
Gently stir the beef into the gravy and let it rest for 5 minutes. If the gravy is thicker than you like, stir in hot water a tablespoon at a time. Spoon the beef and gravy over mashed potatoes, buttered egg noodles, or rice.
Oven-Baked 3-Ingredient No-Peek Beef Tips
Fork-tender beef chunks baked in an easy mushroom and brown gravy.
- Bake time — About 2½–3 hours
- Rest time — 5 minutes
- Servings — 6
Ingredients
- 2½ to 3 pounds beef stew meat or sirloin tips, cut into 1- to 1½-inch chunks
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 packet (1 ounce) dry brown gravy mix
Optional
- ½ cup water for a looser gravy
- Cooking spray or a little oil for the baking dish
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 300°F (150°C). Lightly grease a 9-by-13-inch glass baking dish if desired.
- Arrange the beef in a single layer in the dish.
- Whisk together the condensed mushroom soup, dry brown gravy mix, and optional water until smooth. Pour over the beef and gently stir to coat.
- Cover tightly with aluminum foil, crimping it around the edges. Bake on the middle rack for 2½ hours before checking.
- Carefully peel the foil back away from you. If a fork meets resistance in a larger piece, cover tightly again and bake for up to another 30 minutes, or until the beef is fork-tender.
- Stir the beef and gravy gently. If desired, thin with a splash of hot water and adjust the seasoning. Rest for 5 minutes, then serve hot.