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 g
arnish)
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.