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

Description

A comforting, hearty meal perfect for family dinners. These slow-cooked beef tips are rich in flavor, tender, and served best over fluffy mashed potatoes. With minimal prep, this recipe is perfect for busy days when you need a satisfying meal that practically cooks itself!

Ingredients

Units Scale

Beef

2 pounds stew beef, cubed (chuck roast preferred)

Seasoning

1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1 1/4 teaspoons garlic powder
1 teaspoon onion powder

Other Ingredients

2 tablespoons olive oil
1 packet beefy onion soup mix
1 can cream of mushroom soup
3 cups beef broth

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Instructions

Season the Beef:
Start by patting the beef dry with a paper towel. Season the beef thoroughly with kosher salt, ground black pepper, garlic powder, and onion powder. This ensures every piece is packed with flavor.
Heat the Pan:
Place a large, heavy-bottomed pan over medium-high heat and let it warm up. Add the olive oil and heat for about 30 seconds until it shimmers, signaling it’s ready for the beef.
Brown the Beef:
Arrange the seasoned beef cubes in a single layer in the pan. Let them cook undisturbed for about 3 minutes, allowing the beef to brown on all sides. Stir occasionally. If the pan is small, brown the beef in batches to avoid overcrowding. Once browned, transfer the beef to your slow cooker.
Prepare the Sauce:
In the slow cooker, add the beefy onion soup mix, cream of mushroom soup, and beef broth. Stir well to ensure the seasonings and liquids evenly coat the beef.
Slow Cook the Beef:
Cover the slow cooker with the lid and set it to cook on low for 8 hours. If you’re short on time, you can opt for high heat and cook for 4 hours. The slow cooking process ensures the beef becomes tender and flavorful.
Serve and Enjoy:
Once the beef is cooked to tender perfection, serve it hot over mashed potatoes for a comforting and hearty meal.

Notes

Make Ahead: You can prepare the seasoned beef and sauce mixture in advance and store it in the fridge for up to 24 hours, then transfer it to the slow cooker when ready to cook.
Serving Options: Aside from mashed potatoes, this dish pairs wonderfully with egg noodles or rice.
Thickening Sauce: If the sauce is thinner than desired, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the slow cooker. Cook for an additional 10 minutes until the sauce thickens.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 368
Sugar: 2g
Sodium: 1125
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 37g
Cholesterol: 95