Crock Pot or Stovetop Beef Tips and Gravy

Stovetop Method

1. Gather the ingredients.

2. Cut the stewing beef into bite-sized pieces.

3. Lightly rinse the mushrooms and pat dry with paper towels. Cut the mushrooms into 1/4-inch slices. 

4. Heat 1 tablespoon of the vegetable oil in a Dutch oven or large skillet over medium-high heat. When the oil is hot and shimmering, add the stewing beef and sprinkle lightly with salt and pepper.

5. Cook until the stewing beef is browned, turning frequently. Remove the beef to a plate and set aside.

6. Heat the remaining vegetable oil in the same pan over medium heat. Add the diced onion and sliced mushrooms.

7. Cook until the onion is translucent, and the mushrooms are golden brown.

8. Add the beef back to the pan along with the beef stock.

9. Cover the pan and reduce the heat to low. Simmer for about 2 hours, or until the meat is fork-tender. About 20 minutes before the beef tips are ready, prepare the rice, noodles, or mashed potatoes, and any other side dishes you are serving.

10. In a small bowl or cup, combine the cornstarch or all-purpose flour with the cold water and stir until smooth.

11. Stir the slurry into the simmering liquids.

12. Cook, stirring, for a few more minutes, or until the gravy has thickened. Taste and adjust the seasonings.

13. Serve the beef and its gravy with rice, potatoes, or noodles. Enjoy!

Slow Cooker Method

1. Gather the ingredients.

2. Combine the stewing beef, mushrooms, onion, salt and pepper, and 1 cup of beef stock in the slow cooker.

3. Cover and cook on low for 6 to 8 hours—or about 3 hours on high—or until the beef is very tender.

4. Strain the liquids into a saucepan.

5. Place it over medium heat and bring to a simmer.

6. Combine the cornstarch and water to form a smooth mixture.

7. Stir the cornstarch mixture into the liquids and cook, stirring, until thickened. Add the sauce back to the beef tips, stir well, and serve.

8. Enjoy!