Ingredients
2 1/2 to 3 pounds beef stew meat, cut into 1- to 1 1/2-inch chunks
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup low-sodium beef broth or water
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray for easier cleanup, if desired.
Add the beef stew meat to the slow cooker, spreading it out in an even layer so the pieces are fairly level.
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 well combined. It will be thick—that’s what you want for a rich gravy.
Pour the soup mixture evenly over the beef, making sure all of the meat is covered. Use a spatula to gently nudge the sauce around so it settles down between the pieces of beef.
Cover the slow cooker with the lid. Do not stir and do not lift the lid again—this is the “no peek” part that helps the beef get extra tender and keeps the gravy nice and steamy.
Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily breaks apart with a fork. Avoid lifting the lid during cooking so the heat and moisture stay trapped inside.
Once the cooking time is up, remove the lid and give everything a gentle stir. The beef should be coated in a thick, glossy brown mushroom gravy with visible mushroom pieces from the soup.
Taste the gravy and add a pinch of black pepper or a small splash of beef broth if you’d like to thin it slightly. Salt is usually not necessary because of the soup and soup mix, but adjust to your family’s taste.
Serve the beef tips hot over mashed potatoes, egg noodles, or rice, spooning plenty of the rich gravy over the top.