This is a recipe that my best friend tried a few weeks ago and liked. After reading the instructions I knew that this recipe wasn’t going to be hard, but I didn’t realize how easy it actually was until I started putting it together. Mix a few ingredients together (6 to be exact) in a bowl, dump into a 9×13 baking dish, and bake. To make it even easier I bought stew meat that was already cubed so all I had to do was trim a bit of excess fat before combining it with the other ingredients. And this is totally a make-ahead dish. I mixed everything together in the baking dish in the afternoon then just let it marinate in the fridge until I was ready to put it in the oven.
No Peek Beef Tips
From the kitchen of: Mommy’s Kitchen
Prep Time: 3 hrs 10 mins
Servings: 6 – 8
2 lbs your choice beef: tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 (10.5 oz) can cream of mushroom soup
1 packet brown gravy mix
1 packet dry onion soup mix
1 (4 oz) can mushrooms, optional
1 cup water or ginger ale (I used red cooking wine)
Preheat oven to 300°.
Spray a 9 x 13 inch baking dish with non-stick cooking spray.
In a large bowl mix together all of the ingredients except the meat. Add the meat and stir to coat. Pour meat mixture into sprayed baking dish.
Cover the dish with foil, and bake for 3 hours. Do not remove foil until done.
Serve over rice, mashed potatoes, or egg noodles.
- This can be a bit salty with the condensed soup and 2 dried seasoning packets. To prevent this try using a heart healthy soup and making your own onion soup mix.
- I used red cooking wine instead of water. Though it did add a nice flavor the gravy came out pretty thick. Next time I will either try half water, half wine or all water, extra wine for flavor.
- I haven’t tried it in a slow cooker, but this the recommendation from the original blogger for how to convert it to a slow cooker recipe: “Cook on low 5-6 hours or on high 3-4 hours. I did have one person tell me awhile back when they prepared it in the crock pot it was a bit watery. That is why I prepare mine in the oven, because the gravy is perfect every time.”