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Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot.
Season the beef with pepper a second time and add the Worcestershire sauce, red wine, and beef broth. Cover and cook on low for 6-8 hours.
Uncover and slowly whisk in the cornstarch and water mixture. Cover and cook on high for another 45 minutes or until the gravy has thickened.
Serve the beef tips over brown rice (shown), buttered egg noodles, or mashed potatoes.
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