No Peek Beef Tips Dish (Print Version)
# Ingredients:
01 -
2 to 2¼ pounds beef stew meat or beef tenderloin tips
02 -
1⅓ cups beef broth
03 -
10.5 ounces cream of mushroom soup
04 -
2.2 ounces beefy onion soup mix
05 -
0.87 ounce brown gravy mix
06 -
1 tablespoon kitchen bouquet, optional
07 -
½ teaspoon fresh cracked black pepper
08 -
2 teaspoons chopped fresh parsley, optional garnish
# Instructions:
01 -
Preheat the oven to 300°F.
02 -
Cut the stew meat into 1-inch pieces. Arrange the beef in the bottom of a 9x13 baking dish.
03 -
Add the beef broth, cream of mushroom soup, beefy onion soup mix, brown gravy mix, kitchen bouquet, and pepper to a medium-sized mixing bowl. Whisk until the soup mixture is completely combined.
04 -
Pour the soup mixture over the beef. Cover tightly with aluminum foil and bake for 2 hours and 45 minutes. Do not open the oven door.
05 -
Remove the pan from the oven and allow the beef to rest for 5 minutes before removing the aluminum foil. Serve over mashed potatoes or cooked rice. Garnish with chopped parsley.
# Notes:
01 -
Prepare beef stew meat from the butcher counter to save time and ensure a proper cut for slow-cooking meals.
02 -
You can use a crock pot instead of the oven: cook on low for 5-6 hours or on high for 3-4 hours.
03 -
Do not open the oven during baking, as the slow-cooking process is crucial for tenderizing the meat.