This recipe is so delicious, and I love how I can make it in the oven or slow cooker

It was a labor of love that produced fork-tender meat and a rich, velvety gravy. As the years went by, I learned how to adapt her recipe to make it even more convenient, either by using a slow cooker or the oven. Today, I'm excited to share with you both versions of this cherished family recipe, allowing you to savor the same comfort and create lasting memories with your loved ones.

2 pounds stew meat, cut into bite-sized pieces
1 packet brown gravy mix
1 can cream of mushroom soup
1 cup water
1 packet beefy onion soup mix

Slow Cooker Instructions
1. In a bowl, combine the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir well until the ingredients are thoroughly mixed.

2. Place the seasoned stew meat in a greased slow cooker.

3. Pour the prepared mixture over the meat, ensuring it is evenly distributed.

4. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The meat should become tender and flavorful.

5. Once the cooking time is complete, stir the beef tips gently to mix the gravy and serve hot.

1. Preheat the oven to 325°F (165°C).

2. In a bowl, combine the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir well until the ingredients are thoroughly mixed.

3. Place the seasoned stew meat in a large oven-safe casserole dish.

4. Pour the prepared mixture over the meat, ensuring it is evenly distributed.

5. Cover the casserole dish with a lid or aluminum foil, sealing it tightly.

6. Place the dish in the preheated oven and bake for 2 to 2 1/2 hours, or until the meat is tender and fully cooked. You can check the meat for doneness by piercing it with a fork. If it easily falls apart, it is ready.

7. Once cooked, remove the dish from the oven and carefully remove the lid or foil, as steam will escape.