Description
No peek beef tips are a cozy dinner made with tender cubed beef simmered for hours in a savory mushroom gravy. Add everything to the slow cooker and do your best not to peek!
Ingredients
Scale
- 2 pounds stew beef, cubed (you can purchase pre-cubed beef or cube your own. I prefer chuck roast)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 1/4 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 packet beefy onion soup mix
- 1 can cream of mushroom soup
- 3 cups beef broth
Instructions
- Season the beef with sea salt, ground black pepper, garlic powder, and onion powder.
- Preheat a large, heavy-bottomed pan to medium-high heat.
- Add the oil to the pan and allow it to heat for about 30 seconds.
- Add the beef to the pan and cook for about 3 minutes, stirring occasionally to allow the cubes to brown on all sides. Do your best to arrange the beef in a single layer. If the pan is not big enough to do so, brown half in one batch and transfer it to the slow cooker before browning the other half.
- Transfer the browned beef to the slow cooker.
- Add the soup mix, cream of mushroom soup, and beef broth and stir to combine.
- Close the slow cooker and set it to cook on low heat for 8 hours. If you are short on time, you can set the slow cooker to cook on high heat for 4 hours instead.
- Serve over mashed potatoes.
