No Peek Beef Tips


  • 2 lbs beef stew meat
  • 1 package (1 oz) dry onion soup mix
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 can (10.5 oz) beef broth
  • 1 cup red wine (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper


  1. Preheat your oven to 300°F (150°C).
  2. Place the beef stew meat in a large baking dish or Dutch oven.
  3. In a separate bowl, combine the dry onion soup mix, cream of mushroom soup, cream of celery soup, beef broth, red wine (if using), garlic powder, onion powder, and black pepper. Mix well.
  4. Pour the soup mixture over the beef stew meat, ensuring all pieces are covered.
  5. Cover the baking dish tightly with aluminum foil or the Dutch oven lid.
  6. Bake for 3 hours. Do not lift the lid or foil during the cooking time.
  7. After 3 hours, remove the dish from the oven and let it sit for a few minutes before serving.

Prep Time: 10 minutes | Cooking Time: 3 hours | Total Time: 3 hours 10 minutes

Kcal: 340 kcal per serving | Servings: 6 servings

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