Beef tips and stew meat are generally not the same, but labels can make it vague and hard to distinguish. I recommend purchasing meat that is directly labeled as containing sirloin or tenderloin if preparing this recipe on the stove top.

Stew meat usually contains a tougher cut of meat (such as a chuck or rump roast) which is best suited for making Slow Cooker Beef Stew.
Beef Tips should be prepared with a more tender cut of meat such as sirloin or tenderloin, unless they’re being prepared in the Slow Cooker.

How to Make it
See recipe card below this post for ingredient quantities and full instructions.

Toss cubed beef in seasoning mixture, sprinkle with flour. Sear in olive oil for 30-45 seconds/side. Remove and set aside.

Deglaze with red wine, (optional). Sauté butter, onions, and garlic until softened.

Add beef broth, beef bouillon, Worcestershire sauce, and seasonings. Bring to a boil and whisk in cornstarch + cold water. Reduce heat.

Add beef + juices back to the pot. Cook, partially covered, for 10-15 minutes. Garnish with fresh parsley and serve with mashed potatoes, buttermilk biscuits, and roasted carrots.

Crock Pot Method
Season/sear the beef tips and prepare the gravy as outlined in steps 1-8, then transfer it to the crock pot along with the beef tips.
Cook on low for 7-8 hours or high for 3-4 hours.
Combine the cornstarch and cold water until uniform in consistency and slowly stir it into the gravy over high heat. Remove from heat and serve.

How to Make Brown Gravy More Flavorful