Description

This hearty and comforting dish combines tender beef tips slow-cooked to perfection in a savory gravy, served over egg noodles. Perfect for busy weeknights or cozy family dinners, this easy crockpot recipe is a true crowd-pleaser. Pair it with a side of roasted vegetables or a fresh green salad for a complete meal.

Ingredients

Units Scale

For the Beef Tips:

2 pounds beef stew meat or beef tips, cut into 1-2 inch pieces
1 medium onion, chopped
3 cups beef broth
1 can (10.5 oz) cream of mushroom soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)

For the Noodles:

12 ounces wide egg noodles
1 tablespoon butter (optional, for coating noodles)

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Instructions

Prepare the Crockpot:
Place the beef tips in the crockpot. Add the chopped onion, minced garlic, beef broth, cream of mushroom soup, Worcestershire sauce, onion powder, garlic powder, smoked paprika, dried thyme, salt, and pepper. Stir to combine.
Cook the Beef Tips:
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
Thicken the Gravy (Optional):
If a thicker gravy is desired, mix cornstarch and water in a small bowl to form a slurry. Stir it into the crockpot during the last 30 minutes of cooking. Allow it to thicken while the beef finishes cooking.
Cook the Noodles:
About 20 minutes before serving, cook the egg noodles according to package instructions. Drain and toss with butter if desired.
Serve:
Spoon the beef tips and gravy over the noodles. Garnish with fresh parsley if desired.

Notes

You can substitute the cream of mushroom soup with cream of celery or a homemade cream sauce for a different flavor.
For added vegetables, include sliced mushrooms or carrots in the crockpot.
Leftovers store well in the fridge for up to 3 days or in the freezer for up to 3 months.