To a large dutch oven or pot on medium high heat, add olive oil. Once shimmering, add about half of the beef. Brown beef, and remove from the pot. Brown remaining beef. Return all beef to the dutch oven.
Meanwhile, in a small bowl, mix together beef broth, red wine if using, and packets of gravy, au jus, and onion soup.
Add broth mixture and cream of mushroom to the dutch oven and stir to combine. It may be a little lumpy but will mix as it cooks.
Bring to a boil. Once boiling, reduce heat to a simmer. Cook for 1 ½ -2 hours, stirring occasionally, until beef is tender.
Serve over egg noodles, rice, or mashed potatoes. Garnish with parsley if desired.
Notes
Refrigerate leftovers in a covered container for up to 3 days.
Reheat on the stovetop or in the microwave, adding a bit of water to loosen the gravy.
Freeze beef tips and gravy in zippered bags for about two months.