Tonya's Easy Beef Tips With Rice, Crock Pot or Stovetop

1. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the beef tips and onions; sprinkle with salt and pepper. Cook until the beef is nicely browned.
2. Add the beef stock to the beef and onions. Cover and simmer over low heat for 3 to 4 hours, or until meat is fork tender. 
3. Combine the cornstarch with the cold water and stir until smooth.
4. Stir the cornstarch mixture into the simmering liquid. Cook, stirring, for a few more minutes, or until thickened.

1. Serve over with rice or noodles with a vegetable on the side.

Variations

• Slow Cooker - Combine the beef, onion, salt and pepper, and 1 cup of beef broth in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the beef is very tender. Strain the liquids into a saucepan and place it over medium heat. Bring to a simmer. Combine the cornstarch and water to form a smooth mixture; stir the cornstarch mixture into the liquids and cook, stirring, until thickened. Add the sauce back to the beef tips and serve over rice or noodles.
• Add 1 cup of sliced fresh mushrooms to the skillet with the beef and onions. Or add 1 small can or jar of mushrooms (drained) to the beef tips along with the beef broth.

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