Can I make No Peek Beef Tips in an Instant Pot instead?

Absolutely! Use the sauté function to brown the beef, then add all ingredients and cook on high pressure for 35 minutes with a 10-minute natural release. The gravy may be thinner, so you can use the sauté function after cooking to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken.

Why is it called "No Peek" Beef Tips?

The "no peek" name comes from the cooking method—it's important not to lift the slow cooker lid during cooking. Every time you peek, you release heat and steam, which can extend cooking time by 20-30 minutes and potentially dry out the meat.

Can I use frozen beef for this recipe?

While it's technically possible, I don't recommend it. Frozen beef won't brown properly, which means you'll miss out on developing those rich flavors. Additionally, slow cooking from frozen can keep meat in the "danger zone" temperature for too long. For best results and food safety, always start with thawed meat.

My gravy is too thin. How can I thicken it?

If your gravy needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. In the last 30 minutes of cooking, turn the slow cooker to high, add the slurry, and stir gently. Leave the lid slightly ajar to allow some moisture to escape while the gravy thickens.

No Peek Beef Tips Recipe

This melt-in-your-mouth No Peek Beef Tips recipe transforms humble beef cubes into a rich, savory masterpiece with minimal effort. Just prep it, set it, and forget it! The slow cooking process creates tender beef swimming in a velvety gravy that’s perfect for pouring over mashed potatoes. It’s the ultimate comfort food that practically makes itself—perfect for busy weeknights when you want something hearty without the hassle.

Why You’ll Love This Recipe

Ultimate Convenience: This is truly a “set it and forget it” meal. Spend 15 minutes prepping in the morning, and come home to dinner ready to serve!
Incredible Flavor Development: The long, slow cooking time allows the beef to absorb all those savory flavors while becoming incredibly tender—no knife needed!
Family-Friendly: Even picky eaters love this dish. The familiar, comforting flavors appeal to everyone from kids to grandparents.
Leftovers That Improve: The flavor gets even better the next day, making this perfect for meal prep or planned leftovers.

Ingredients You’ll Need

Stew Beef: Chuck roast cubes work beautifully here—they have enough fat to become tender during slow cooking. Pre-cubed “stew meat” saves time, but cutting your own lets you control the size for more even cooking.
Kosher Salt: Enhances all the other flavors. Don’t skimp on this essential seasoning!
Black Pepper: Adds a subtle warmth and depth to the beef seasoning.
Garlic Powder: Provides that must-have savory note without having to chop fresh garlic.
Onion Powder: Infuses the beef with sweet onion flavor before it even hits the slow cooker.
Olive Oil: Used for browning the beef, which creates those rich, caramelized flavors that make this dish special.
Beefy Onion Soup Mix: The secret flavor booster! Contains dehydrated onions and beef flavor that slowly release during cooking.
Cream of Mushroom Soup: Creates a silky, rich gravy base without any fuss. It also brings a subtle umami flavor that complements the beef perfectly.
Beef Broth: The liquid element that keeps everything moist while intensifying the beefy flavor throughout the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Protein Options

Substitute chuck roast with bottom round or even venison for a gamier flavor. The slow cooking method works wonderfully for tougher cuts, transforming them into tender bites.

Flavor Boosters

Add 8 ounces of sliced fresh mushrooms during the last hour of cooking for extra texture and earthiness. A splash of Worcestershire sauce or a tablespoon of tomato paste can deepen the flavor profile.

Vegetable Additions

Toss in carrots and celery at the beginning for a complete one-pot meal. They’ll become tender and flavorful alongside the beef.

Wine Version

Replace 1 cup of the beef broth with dry red wine like Cabernet Sauvignon or Merlot for a more complex sauce with subtle acidity.

How to Make No Peek Beef Tips

Step 1: Season the Beef

Mix the salt, pepper, garlic powder, and onion powder in a small bowl. Sprinkle the mixture over the beef cubes, tossing to coat evenly. This pre-seasoning step ensures flavor penetrates deep into each piece of meat.

Step 2: Brown the Beef

Heat your olive oil in a heavy pan over medium-high heat until it shimmers. Add the beef in a single layer (work in batches if needed) and let it sear for about 3 minutes, turning occasionally. You’re looking for a rich brown crust on multiple sides—this is where the flavor magic happens!

Step 3: Transfer and Add Remaining Ingredients

Place the browned beef in your slow cooker. Sprinkle the beefy onion soup mix evenly over the meat. Spoon the cream of mushroom soup on top, then pour in the beef broth. Stir gently to combine everything without breaking up the meat too much.

Step 4: Slow Cook to Perfection

Cover the slow cooker and set it to low for 8 hours (or high for 4 hours if you’re short on time). Here’s where the “no peek” part comes in—resist the urge to lift the lid, as this releases heat and extends cooking time!

Step 5: Serve and Enjoy

After the cooking time is complete, give everything a gentle stir. The sauce will have thickened into a luscious gravy. Serve hot over mashed potatoes, rice, or egg noodles.

Pro Tips for Making the Recipe

Brown in Batches: Overcrowding the pan when browning the beef will cause it to steam rather than sear. Take the extra few minutes to work in batches for the best flavor development.
Deglaze the Pan: After browning the beef, pour a little of the beef broth into the hot pan and scrape up those flavorful browned bits. Add this liquid gold to your slow cooker.
Layer Ingredients Properly: Place the beef in first, then add the dry soup mix, followed by the condensed soup, and finally the broth. This layering helps everything mix naturally during cooking.
Quality Matters: Since there are few ingredients in this recipe, the quality of your beef and broth makes a big difference. Use good-quality beef and a flavorful broth for best results.

How to Serve

The classic and most beloved way to serve No Peek Beef Tips is over a bed of creamy mashed potatoes, allowing that rich gravy to soak into every bite. The contrast between the tender beef and fluffy potatoes creates perfect comfort-food harmony.

Perfect Pairings

Serve with a side of buttered green beans or roasted Brussels sprouts for a complete meal
A simple green salad with vinaigrette cuts through the richness beautifully
Warm, crusty bread is perfect for sopping up every last drop of that delicious gravy

Serving Ideas

For a twist, try serving over:

Buttered egg noodles
Creamy polenta
Steamed rice
Roasted garlic mashed cauliflower (for a lower-carb option)

Make Ahead and Storage

Storing Leftovers

Store cooled beef tips and gravy in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making this dish taste even better the next day!

Freezing

This recipe freezes beautifully. Portion cooled beef tips into freezer-safe containers, leaving a bit of headspace for expansion. They’ll keep well for up to 3 months. For best texture, freeze the beef tips separate from any starchy sides like potatoes or rice.

Reheating

For best results, thaw frozen beef tips overnight in the refrigerator. Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. If the gravy has thickened too much, add a splash of beef broth to reach desired consistency. Alternatively, microwave individual portions in 1-minute intervals, stirring between each, until heated through.

FAQs

Can I make No Peek Beef Tips in an Instant Pot instead?

Absolutely! Use the sauté function to brown the beef, then add all ingredients and cook on high pressure for 35 minutes with a 10-minute natural release. The gravy may be thinner, so you can use the sauté function after cooking to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken.
Why is it called “No Peek” Beef Tips?

The “no peek” name comes from the cooking method—it’s important not to lift the slow cooker lid during cooking. Every time you peek, you release heat and steam, which can extend cooking time by 20-30 minutes and potentially dry out the meat.
Can I use frozen beef for this recipe?

While it’s technically possible, I don’t recommend it. Frozen beef won’t brown properly, which means you’ll miss out on developing those rich flavors. Additionally, slow cooking from frozen can keep meat in the “danger zone” temperature for too long. For best results and food safety, always start with thawed meat.
My gravy is too thin. How can I thicken it?

If your gravy needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. In the last 30 minutes of cooking, turn the slow cooker to high, add the slurry, and stir gently. Leave the lid slightly ajar to allow some moisture to escape while the gravy thickens.

Final Thoughts

This No Peek Beef Tips recipe proves that sometimes the most delicious meals are also the simplest. With just a handful of ingredients and minimal hands-on time, you’ll create a meal that tastes like you spent hours in the kitchen. The tender beef swimming in rich, savory gravy will quickly become a family favorite. Give yourself the gift of walking through the door to dinner already made—your future self will thank you!