No Peek Beef Tips
You can't go wrong with this rich and delicious comfort food. We made this last in the InstantPot with great success. The meat was tender and the sauce was warm and creamy. The recipe below is doubled from the original.
Servings: 6-8
Prep Time: 5 m
Cook Time: varies
Ingredients
- 4 pounds cubed beef stew meat
- 2 packets brown gravy (0.87 oz)
- 2 cans cream of mushroom soup (10.5 oz)
- 2 cans water (use the cream of mushroom soup can)
- 2 envelopes Beefy Onion Soup Mix (1.25 oz)
- salt & pepper to taste (optional)
Directions
INSTANTPOT METHOD
- Saute all beef until brown
- Add beef to Instant Pot, salt and pepper to taste.
- In a medium size bowl add the remaining ingredients (soups, gravy and water), mix well and then add to the beef tips coating well.
- Cook for 25 minutes with a 20 minute release
SLOW COOKER METHOD
- Spray slow cooker with non-stick cooking spray.
- Add beef to slow cooker, salt and pepper to taste.
- In a medium size bowl add the remaining ingredients (soups, gravy and water), mix well and then add to the beef tips coating well.
- Cook on high for 3-4 hours or on low for 6-7 hours.
OVEN METHOD
- Preheat oven to 300 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
- Add beef tips to baking dish in a single layer, salt and pepper to taste.
- In a medium size bowl, mix beefy onion soup mix, cream of mushroom soup, brown gravy mix and water – mix well. Pour soup mixture over beef tips, stir, coating evenly.
- Cover pan tightly with foil, bake on middle rack of oven for 2 1/2 – 3 hours. No peeking!! Keep foil tightly sealed on pan while in oven.
- When ready, remove from oven and allow to cool for a few minutes. *Carefully remove foil from baking dish to avoid a steam burn – it is very hot and can burn you.