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The night before, place your beef tips in a large gallon Ziploc bag. Add your Lipton soup mix and your gravy mix, and shake this all together until the beef tips are coated.
Leave your Ziplock bag in the refrigerator overnight, so the meat can soak up all the flavor.
Wash your mushrooms and leave them in the fridge to dry overnight. I leave mine in a colander with a paper plate underneath.
The next day, put your beef tips and mushrooms in a slow cooker.
In a separate bowl, stir together your bone broth and cream of mushroom soup. Pour this over the beef tips, and cook it on low under the beef tips are tender, about 4-6 hours.
Serve this over egg noodles or rice, and enjoy!