No Peek Beef Tips

The secret to this recipe? No peeking until it’s done! Tender and flavorful, these No Peek Beef Tips simmer in the oven, Instant Pot, or slow cooker for an easy, comforting dinner perfect for busy nights.

Don’t just take our word for it, though. One of our Freezer Meals 101 Club Members had this to say about this recipe.

Made one to try and husband asked to have a few more for freezer! Made with Garlic Mashed Potato recipe and the Maple glazed Carrot Recipe. All going into rotation! – Linda, Freezer Meals 101 Club Member

We’re linking all those additional recipes Linda mentioned in her review. They make the perfect addition to this recipe.

No Peek Beef Tips Recipe

Ingredients:

• 2 lbs. beef stew meat
• 1 onion sliced
• 2 cloves of garlic, minced
• 1 cup mushrooms, sliced
• 1 gravy packet
• 4 Tbsp. dry onion soup mix
• 10 oz. cream of mushroom soup
• 14 oz. beef broth
• 2 Tbsp. Worcestershire sauce
• salt to taste
• pepper to taste

Assembly Instructions:

• Add all ingredients to a large, resealable freezer bag.
• Remove excess air, seal, and freeze.

Cooking Instructions:

• Oven: Thaw. Spray a 9 x 13 baking dish with nonstick cooking spray. Add contents of freezer bag. Cover tightly with aluminum foil. Bake at 300° for 3 hours. DO NOT PEEK!!
• Slow Cooker: Thaw. Spray the slow cooker with non-stick spray. Add contents of freezer bag. Cook on low for 6-7 hours and on high for 3-4 hours.
• Instant Pot: Thaw. Add contents of freezer bag to pot. Cover and set to Pressure Cook or Manual, turn the valve to the Seal position, and set the time for 35 minutes. After 35 minutes, naturally release pressure for 10 minutes. Then, do a quick release.
• Serve over mashed potatoes, rice, or egg noodles.

What to Serve With This Recipe

This meal goes great over mashed potatoes, rice, or egg noodles to help soak up the delicious sauce. You can also pair it with the maple-glazed carrots, Linda mentioned above. Buttered garlic bread or biscuits are a great addition.

Print

No Peek Beef Tips

Prep Time

15 mins

Cook Time

3 hrs

 

Course: Main Course

Servings: 8

Calories: 186 kcal

Ingredients

• 2 lbs. beef stew meat
• 1 onion sliced
• 2 clove garlic minced
• 1 cup mushrooms sliced
• 1 gravy packet
• 4 Tbsp. dry onion soup mix
• 10 oz. cream of mushroom soup
• 14 oz. beef broth
• 2 Tbsp. Worcestershire sauce
• salt to taste
• pepper to taste

Instructions

Assembly instructions:

1. Add all ingredients to a large, resealable freezer bag.
2. Remove excess air, seal and freeze.

Cooking instructions:

Oven:

1. Thaw.
2. Spray a 9 x 13 baking dish with nonstick cooking spray.
3. Add contents of freezer bag.
4. Cover tightly with aluminum foil. Bake at 300° for 3 hours. DO NOT PEEK!!

Slow Cooker:

1. Thaw.
2. Spray the slow cooker with non-stick spray.
3. Add contents of freezer bag.
4. Cook on low for 6-7 hours and on high for 3-4 hours.

Instant Pot:

1. Thaw.
2. Add contents of freezer bag to pot.
3. Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position, and set the time for 35 minutes.
4. After 35 minutes, naturally release pressure for 10 minutes. Then, do a quick release.
5. Serve over mashed potatoes, rice, or egg noodles.