½cuppepperoncini peppersdrained (if desired for extra spice)
In a large plastic bag, place the beef tips and flour. Close the bag and shake to coat the meat.
In a heavy skillet, melt butter. In batches, brown the meat on all sides. As the meat is seared, transfer to the slow cooker.
Add about 1 cup of the beef broth to the skillet and scrape the bottom with a wooden spoon to deglaze the pan. Pour the broth over the meat in the slow cooker.
Add all remaining ingredients to the slow cooker.
Cover and cook on low for 6 to 8 hours.
If a gravy is desired, remove about 1 cup of the liquid from the slow cooker. Mix together with 1 heaping tablespoon cornstarch and return to slow cooker, stirring to combine. Cook an additional 30 minutes, stirring occasionally, or until thickened.
Remove pepperoncini peppers (if used) prior to serving. Serve over rice, mashed potatoes/cauliflower, buttered noodles, or alone.
You can skip the browning in the skillet, but you will have a different texture meat when done. The browning really sears the sides and helps the pieces hold together firm on the outside while cooking until tender on the inside.
Replace the regular flour with gluten free flour or even with almond flour (low carb). Make sure your other ingredients, like the Worcestershire sauce, are gluten free.