This recipe is so delicious, and I love how I can make it in the oven or slow cooker. Must express something to keep getting my recipes…. Thank you.

Ingredients:

2 lbs of stew meat, cubed

1 packet brown gravy mix

1 can cream of mushroom soup

1 packet onion soup mix

Water, as required

Optional: Fresh parsley, finely chopped (for garnish)

Oven Version:

Preheat the oven to 300°F (150°C).

In a mixing bowl, combine the cream of mushroom soup, brown gravy mix, onion soup mix, and a cup of water. Mix until you achieve a smooth consistency.

Place the beef tips in a casserole dish, then pour the mixture over the beef, ensuring the pieces are well-covered.

Cover the dish with aluminum foil, ensuring no part of the dish is exposed.

Bake for 3 hours without peeking. The beef should become tender, soaking up all the flavors.

Slow Cooker Version:

In a mixing bowl, blend the cream of mushroom soup, brown gravy mix, onion soup mix, and a cup of water. Whisk until smooth.

Place the beef tips at the bottom of the slow cooker, and pour the mixture over them.

Cook on low for 7-8 hours or until the beef is tender and flavorful.

Serving:

Serve the beef tips over mashed potatoes or rice. Drizzle with the rich gravy, and if desired, garnish with freshly chopped parsley for a touch of color and freshness.