No Peek Beef Recipes

OFF-OVEN ROAST BEEF

Steps:

• Remove roast from refrigerator. Preheat oven to 500 degrees.
• In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
• Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
• After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.

NO PEEK BEEF TIPS

Steps:

• Preheat oven to 300 degrees.
• Place the meat into a 9 x 13 inch baking dish.
• In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.
• Pour the soup mixture over the beef. Cover pan with aluminum foil.
• Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing - leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!
• Carefully remove foil. It will be steamy and you don't want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes. Serves 6-8

NO PEEK BEEF TIPS

Steps:

• Preheat oven to 300 degrees.
• Add cubed meat to a 9 X 13 inch pan.
• In a large bowl mix the remaining ingredients together and pour over the meat.
• Stir everything together to coat the beef.
• Cover with foil and bake at 300 degrees for 2 1/2 hours.
• Do not remove foil until done.
• Serve alone or over rice, mashed potatoes or egg noodles.

NO-PEEK BEEF CASSEROLE

Steps:

• Combine all ingredients in crockpot.
• Stir well.
• Cover and cook on low for 8 to 12 hours, or on high for 5 to 6 hours.
• Serve over rice or noodles.

NO-FUSS BEEF ROAST

Steps:

• Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired.

CROCK POT OR OVEN NO PEEK BEEF

Steps:

• Mix all except beef, place beef in crock pot, spread mixture over meat. Cook on low 8-10 hours.
• Serve over noodles.

INSTANT POT NO PEEK STEW

Steps:

• Add water, beef and onion soup mix into Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. Perform a quick release by moving the valve to venting. Remove the lid.
• Add in carrots, celery and potatoes.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up allow the pot to sit for a full natural pressure release or about 15 minutes. Then remove the lid.
• Stir in the tomato soup. If needed you can thicken the stew. You can use a couple tablespoons of instant potato flakes to thicken the stew or you can make a cornstarch slurry. To make a slurry, turn your Instant Pot to the sauté setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
• Ladle into bowls and serve with crusty bread. Salt and pepper to taste.

NO PEEK STEW

Steps:

• Combine all ingredients in slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Serve with freshly baked bread.

NO PEEK BEEF TIPS

Steps:

• 1. Add cubed meat to a 9 x 13 inch pan.
• 2. In a large bowl mix the remaining ingredients together and pour over the meat.
• 3. Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.
• 4. Do not remove foil or peek until done.
• 5. Serve over rice, mashed potatoes or egg noodles.

NO-PEEK BEEF STEW

Steps:

• Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.

NO PEEK IRISH BEEF STEW

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a roasting pan, combine the meat, carrots, onions and potatoes. In a separate bowl, combine the sugar, tapioca flour and juice cocktail and mix well. Pour this mixture over the meat and vegetables and cover tightly with foil.
• Bake in the preheated oven for 5 hours.