Updated: Jul 17
Normally I like to cook beef tips in a crockpot however today I didn’t have that type of time so I did it on the stove, way faster than 6-8 hours in a crockpot and they were really tender, you don’t even need teeth to eat these lol.
I always start by cleaning my meat, I then go through and cut off pieces that has too much fat, and cut the really big pieces of beef in half. In a mixing bowl I season the meat with season salt, onion powder, garlic powder and lightly coat the meat with flour, be sure to mix well. In a pot; pour in oil just enough to cover the bottom of the pot. Lightly brown the meat, so cook it for about 2 minutes, do not over crowd your pot, you may have to do this in portions. Put the meat back in the pot and add in both packs of the soup mix, onions and bell peppers; pour in your beef broth, give everything a good stir and bring it to a rolling boil. Once it’s at a fast boil lower the heat to medium, cover and cook for 2.5 hours, stirring every so often to make sure nothing is sticking.
3-4 lbs of beef stew meat
1/2 of a green bell pepper diced
1/2 of a yellow bell pepper diced
1/2 of a red bell pepper diced
1/2 of a yellow onion diced
1 box of Lipton beefy onion soup mix (both packages)
2 cups of low sodium beef broth
Season salt, onion and garlic powder
*If your gravy is too thin, thicken it up by adding 2 tablespoons of cornstarch and 2 tablespoons of cold water, mix into a slurry and pour into the pot.