No Peek Beef Tips

This recipe is so delicious, and I love how I can make it in the oven or slow cooker

No Peek Beef Tips

Ingredients:

2 pounds stew beef or beef tips

1 (10.5 ounce) can condensed cream of mushroom soup

1 (10.5 ounce) can condensed cream of celery soup

1 (1 ounce) package dry onion soup mix

1 cup water

1 cup sliced mushrooms (optional)

Salt and pepper to taste

Cooked rice or mashed potatoes, for serving

Instructions:

Preheat your oven to 300°F (150°C).

In a large mixing bowl, combine the cream of mushroom soup, cream of celery soup, dry onion soup mix, and water. Stir until well combined.

If you’re using mushrooms, add them to the soup mixture and stir to combine.

Place the beef tips or stew beef in a 9×13-inch baking dish. Season with salt and pepper to taste.

Pour the soup mixture over the beef, ensuring that the beef is completely covered.

Cover the baking dish tightly with aluminum foil, making sure there are no gaps for steam to escape.

Bake in the preheated oven for 3 to 3 1/2 hours, or until the beef is tender and cooked through. Avoid peeking while it cooks to keep the steam trapped inside.

Once the beef is cooked, remove the foil carefully to avoid getting burned by the steam.

Serve the beef tips hot over cooked rice or mashed potatoes, spooning some of the delicious sauce over the top.