open the beef tips and put them into a crock pot. you may sear these quickly in a frying pan before you put them in if you prefer.

after you have them in the crock pot sprinkle a decent amount of meat tenderizer on them. sprinkle pepper. you can also add any other spice you like.

cover and let the tips cook for a few hours. it will depend on how high you have the temperature and how many tips you have

when they look like they have about 10 minutes left or so start the gravy. I did both. you can also start your noodles or rice now if you like or wait since the crock pot will keep them hot and the gravy will stay warm as well

in a saucepan add water and about 5 beef cubes. dissolve the cubes. set aside for later use

turn crock pot off but keep covered so it stays warm or put it on low

for red wine gravy: take out some of the juice from the crock pot add it to a saucepan. pour in the red wine. mix and heat through. add a beef cube and dissolve it. this will be runny. you can add more stock or water to make more gravy. add in some pepper. to thicken this add milk beef broth from a pot you did earlier and flour or cornstarch. mix those in a bowl. pour slowly into the gravy until desired thickness. if you need more brown color add a bit of jarred beef gravy if you like

for the cream of mushroom soup gravy: add a can or two of the soup into a saucepan. add in stock from both the saucepan of beef broth and liquid from the crock pot. mix and heat. you can also add more beef flavor and milk. if it is runny thicken it with milk mixed with cornstarch or flour. add pepper to taste. you can make this a lighter white color or a brownish color.

if you haven't started the noodles or rice do so now and keep both or one of the gravy's warm but keep an eye on it or them and stir so it doesn't burn to the saucepan. ( I say both because I did both to see which tasted better)