Dump raw beef sirloin tips in the casserole dish and 3 other ingredients to get a meal so delicious your friends will be begging for more.

This 4-ingredient oven beef using raw beef sirloin tips is one of those set-it-and-forget-it meals that feels almost too easy for how good it tastes. You literally dump the raw sirloin tips into a heavy glass casserole dish, pour on three simple pantry ingredients, and let the oven do the rest. The beef comes out tender, saucy, and full of cozy, family-friendly flavor—perfect for busy weeknights, Sunday dinners, or feeding a small crowd without a lot of fuss.

Serve these tender oven-baked sirloin tips over fluffy mashed potatoes, buttered egg noodles, or steamed white or brown rice to soak up all that savory gravy. Add a simple green side like roasted broccoli, steamed green beans, or a tossed salad to round out the plate. Warm dinner rolls or crusty bread are wonderful for dipping into the sauce, and if you want to make it feel a little more special for company, finish the plates with a sprinkle of fresh parsley and a side of corn or glazed carrots.

Servings: 4

2 pounds raw beef sirloin tips

Preheat your oven to 300°F (150°C). Lightly grease a heavy glass casserole dish (2 to 3-quart size) with a little cooking spray or oil so the beef doesn’t stick.

Spread the raw beef sirloin tips in an even layer in the bottom of the glass casserole dish. This should look like a simple, top-down layer of chunky pieces of beef filling the dish.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth (or water) until mostly smooth and combined. It will be thick and a bit lumpy from the onion mix, and that’s okay.

Pour the soup mixture evenly over the raw beef sirloin tips, making sure all the pieces are coated. Use a spatula or the back of a spoon to gently spread the sauce so the beef is mostly covered.

Cover the casserole dish tightly with a lid or a double layer of aluminum foil to keep the moisture in. This helps the beef become tender and creates a rich gravy as it bakes.

Bake in the preheated oven for 2 to 2 1/2 hours, or until the beef sirloin tips are very tender when pierced with a fork. Avoid opening the oven too often so the heat and steam stay inside.

Carefully remove the casserole dish from the oven and let it sit, covered, for about 5 to 10 minutes to allow the juices to settle and the sauce to thicken slightly.

Stir the beef and gravy gently, taste, and add a pinch of salt and pepper if needed. Serve the beef sirloin tips hot over mashed potatoes, noodles, or rice, spooning extra gravy over the top.

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery if they don’t love mushrooms—the flavor will still be cozy and mild. If your family likes a little extra richness, stir in 2 to 3 tablespoons of sour cream right after baking for a creamier gravy. To add veggies right in the dish, scatter 1 to 2 cups of sliced mushrooms, baby carrots, or thick-cut onions over the beef before pouring on the soup mixture; just keep in mind this adds a bit more texture and might not be ideal for very selective kids. You can also lighten the flavor by using low-sodium beef broth and a reduced-sodium soup mix, then seasoning gently with salt at the end to taste. For a slightly fancier version for guests, sprinkle chopped fresh parsley over the finished dish and serve with a side of roasted green beans or asparagus. Food safety tips: Always start with fresh, properly refrigerated beef sirloin tips, and keep them cold until you’re ready to assemble the casserole. Wash your hands, cutting boards, and any utensils that touch the raw beef with hot, soapy water before using them for anything else. Make sure the casserole bakes long enough that the beef reaches at least 145°F (63°C) in the thickest pieces, though this dish is best when cooked longer until very tender. Do not partially cook the beef and then finish it later; cook it in one continuous session. Refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly until steaming hot before serving again.