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This no-peek beef tips recipe is perfect for busy weeknights and lazy weekends. Stew meat is cooked in the crock pot until tender and even makes its own gravy! Serve it with creamy mashed potatoes and fluffy biscuits.
I love dinners that require almost no effort, yet deliver big time in the flavor department. And friends, that’s this no-peek beef tips recipe. Made with stew meat, simple seasonings, and canned soup, the end result is tender beef with lots of gravy. Spoon it over servings of creamy buttermilk mashed potatoes and dig in!
Why You’ll Love This No-Peek Beef Tips Recipe
- Easy. This recipe only needs a few ingredients and minimal prep work. Once you’ve combined the ingredients in the slow cooker, you can set it and forget it until the dish is done.
- Delicious and comforting. This recipe creates a hearty, savory dish that’s perfect for a cozy dinner. The beef tips become so tender as they cook in the creamy sauce.
- Flexible. You can customize this recipe to suit your tastes by adding your favorite vegetables or seasonings. (More on that below.)
- Convenient. You can prepare this recipe ahead of time and let it cook all day while you’re at work or running errands, so that it’s ready to serve when you get home.
Why Is It Called “No Peek” Beef?
The name “no-peek” refers to the idea that the dish should be left undisturbed while it cooks. This gives the flavors time to develop and the steam time to work its magic tenderizing the beef. This creates a flavorful, one-pot meal that’s easy to prepare and perfect for busy weeknights. So basically, put everything in your slow cooker, set it to cook, and then no peeking!
Ingredient Notes
Here’s a quick look at what you’ll need to make this No Peek Beef Tips recipe. Be sure to scroll down to the recipe card for specific amounts.
- Beef tips. You can buy pre-cut meat at the grocery store. If you want to break down a larger cut of meat into pieces, I recommend sirloin or tenderloin.
- Salt & pepper. I always use kosher salt in my recipes. You can use pre-ground or freshly ground black pepper.
- Garlic & Onion powder.
- Olive oil.
- Manischewitz matzo ball soup mix. I often have extra Manischewitz soup mix in my pantry because when I make matzo ball soup I make the soup base from scratch. So grab a box of Manischewitz matzo ball soup, and then only use the soup mix for this recipe. Save the matzo meal for something else. I also use this soup mix for my Instant Pot Pot Roast! (It is so good.)
- Want to use gravy mix? You can also use a brown gravy mix instead of Manischewitz soup mix.
- Cream of mushroom soup. Instead of this you can also use canned cream of chicken soup.
- Broth. I used beef broth, but you can also use chicken or vegetable broth.
Variation Ideas
- Want to add veggies? You can add a couple peeled and cubed potatoes, or a couple peeled and chopped carrots if you like. Just add them along with everything else and turn on your slow cooker.
- Can I add wine? Yes, you can add up to 1/2 cup of dry red wine along with all the other ingredients. Make sure you reduce the amount of broth by 1/2 a cup so that the total amount of liquid remains the same.
Tips for Success
- Brown the beef before adding it to the slow cooker. Browning the beef before adding it to the slow cooker helps the flavors and texture of the meat. It only takes a few minutes and the pay off is worth it.
- Be careful not to lift the lid. As the name suggests, “no-peek” means you shouldn’t lift the lid during cooking. This helps to create a steamy environment that allows the beef to cook evenly and absorb all the flavors. So, resist the temptation to check on the dish until it’s done!
What Goes With No-Peek Beef Tips?
- Biscuits. Make some golden buttermilk biscuits or cathead biscuits to serve on the side and sop up extra gravy.
- Cornbread. You can’t go wrong with a slice of buttermilk cornbread or cheesy cornbread. These simple cornbread muffins are another great idea, and they’re ready in 20 minutes.
- Bread and butter. Thick slices of crusty bread with some butter on top are fantastic with beef tips.
- Mashed potatoes. You can serve the beef tips on top of a bed of mashed potatoes or on the side. These classic mashed potatoes are wonderful with no-peek beef tips, as are buttermilk mashed potatoes.
How to Store and Reheat Leftovers
- Fridge: Allow extra no peek beef stew to cool down, then transfer it to an airtight container. You can keep the leftovers in the refrigerator for up to 3-4 days.
- Freezer: If you want to store leftovers for longer, you can freeze them. To do so, allow the dish to cool completely, then transfer it to a freezer-safe container or resealable freezer bag. It’s best to divide the leftovers into smaller portions before freezing so that you can thaw only what you need. You can keep the beef tips in the freezer for up to 3 months.
When you’re ready to eat the leftovers, thaw them in the refrigerator overnight if frozen. To reheat, you can either use a microwave or heat it up in a pot on the stove over low heat, stirring occasionally until it’s heated through. If the sauce has become too thick or dry, you can add a little bit of beef broth or water to thin it out.
More Beef Dinner Ideas
No Peek Beef Tips
Ingredients
- 2 pounds sirloin or tenderloin beef, cubed
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 packet Manischewitz matzo ball soup mix
- 10.5 oz can condensed cream of mushroom soup
- 3 cups beef broth
Instructions
- Brown the beef. Season the beef with the salt, ground black pepper, garlic powder, and onion powder. Heat a large, heavy-bottomed pan to medium-high heat. Add the olive oil to the pan and allow to heat for about 30 seconds. Add the beef to the pan and cook for about 3 minutes, stirring occasionally to allow the cubes to brown on all sides. Do your best to arrange the beef in a single layer. If the pan is not big enough to do so, brown half in one batch and transfer it to the slow cooker before browning the other half.
- Add ingredients to the slow cooker. Transfer the browned beef to the slow cooker. Add the Manischewitz matzo ball soup mix, cream of mushroom soup, and beef broth and stir to combine.
- Cook. Close the slow cooker and set it to cook on low heat for 8 hours. If you are short on time, you can set the slow cooker to cook on high heat for 4 hours instead.
- Serve. Ladle over mashed potatoes with a side of biscuits, then dig in!