Beef Tips and Noodles are the definition of comfort food. Juicy chunks of beef are slow-cooked in a savory, rich gravy until they’re melt-in-your-mouth tender. Served over buttery egg noodles, this is the perfect home-cooked meal for the whole family. 

For more Easy Dinner Recipes, be sure to check out my Million Dollar Chicken Casserole, Cowboy Soup, and Easy Turkey Cranberry Sliders.

Beef with egg noodles.

This beef tips and noodles recipe (aka: beef stroganoff) is the best comfort food. It’s an easy recipe full of tender chunks of beef, all cooked in a savory gravy that’s so good, you’ll want to eat it with a spoon!

The gravy recipe I use here in my beef tips and noodles is borrowed from my Crockpot Swedish Meatballs Recipe, which is one of my family’s favorite meals. It’s so savory, creamy and delicious; it was begging to be repeated elsewhere!

This is also a great recipe for busy days and is easy to make in the crockpot if slow cooking is more your speed! 

Ingredients for Beef Tips and Noodles

Egg noodles with beef on a plate with a fork scooping into it.
  • Olive oil is used for searing the beef and cooking the vegetables. 
  • Beef stew meat – you will need about two pounds of stew meat. You can either buy this pre-cut from your grocery store or butcher, or you can purchase a boneless chuck roast and cut the meat yourself. 
  • Veggies –  you will use a combination of onion, garlic, and fresh mushrooms to add flavor and texture to your beef tips and noodles. 
  • Beef broth – this is the liquid for braising the beef as it cooks. I like to buy low sodium or unsalted broth, and also love to use beef bone broth for extra flavor. 
  • Worcestershire sauce and dijon mustard – both of these ingredients add so much depth of flavor to your beef tips and noodles. Don’t leave them out!
  • Cream of mushroom soup – my favorite brand (and what I always recommend) for cream soup is Pacific Foods. Most grocery stores carry it. It’s a bit more expensive than Campbell’s or store brand versions of condensed soup, but the flavor and simplicity of ingredients (no weird chemicals) is well worth it.
  • Spices – salt, black pepper, garlic powder, paprika, and onion powder are used for seasoning your beef and noodles. I’m a big fan of pepper and add A LOT!
  • Half and half –  is combined with a small amount of cornstarch to thicken and add creaminess to the delicious gravy. You can also use milk instead.
  • Corn starch – you will need a small amount of cornstarch to create a slurry that will thicken the sauce.
  • Sour cream – adds a bit of tang and creaminess to the gravy. It’s so good!

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to Make Beef Tips and Noodles – Step by Step

step by step photo collage for how to make beef tips and noodles.
  1. Season the beef stew meat with salt and pepper to taste. In a large soup pot or Dutch oven, heat 2 Tablespoons of the olive oil over medium high heat. Add the seasoned beef stew meat in batches to avoid crowding, and cook until browned on all sides. Remove the beef to a plate and set it aside.
  2. Reduce the heat to medium low and add the remaining Tablespoon of olive oil. Cook the onion until softened, about 3-4 minutes. Add the garlic and stir constantly for 30 seconds until fragrant.
  3. Add the mushrooms and cook for another 3-4 minutes, until soft and slightly browned. Add the beef stock and stir to deglaze the pan and loosen the brown bits from the bottom.
  4. Add the Worcestershire sauce, can of cream of mushroom soup, dijon mustard, garlic powder, onion powder, and paprika. Return the browned beef tips to the pan. Stir well. Cover the Dutch oven with a lid and reduce the heat to low. Let the beef mixture simmer for about 2 to 3 hours, or until the meat is nice and tender.
  5. In a small bowl, mix the cornstarch and half and half to create a slurry. Stir the slurry into the pan and cook for 1-2 minutes until the sauce thickens slightly. Stir in the sour cream until fully incorporated.
  6. Serve the beef tips and gravy over hot over the cooked egg noodles, or add the cooked noodles to the pan and mix until well combined with the sauce. Garnish with fresh parsley if desired.
A wooden spoon scooping up beef and noodles.

Tips and Notes

  • Choose the right cut of beef: For tender beef, use cuts like chuck roast, round roast, or top sirloin steak cut into chunks. These cuts have enough marbling and connective tissue to become tender when cooked slowly. I love grabbing a package of beef stew meat already cut into chunks from the grocery store.
  • Brown the beef well: Take your time to brown meat properly. It adds depth of flavor to the stew. Don’t overcrowd the pan when browning, and work in batches if you need to. You want to make sure that all sides of your beef pieces are able to brown nicely.
  • Use low and slow heat: Simmer your beef tips on low heat. This allows the meat to become fork tender and the flavors to meld together. Rushing it on high heat might result in tough meat, and that’s not the goal here!
  • Store leftovers in an airtight container in the fridge for up to four days.

Crockpot Beef Tips and Noodles

To make slow cooker beef and noodles, follow all of the instructions through step 4, then transfer all of the ingredients to your slow cooker. Add the Worcestershire sauce, cream of mushroom soup, garlic powder, onion powder, paprika, and the browned beef tips to the crockpot.

Stir well everything well then cover and cook on low heat for 5-6 hours. About 15 minutes before you’re ready to serve, mix the cornstarch and half and half to create a slurry. Stir the slurry into crockpot along with the sour cream. Stir and allow to thicken before serving over egg noodles.

Beef with egg noodles.

More Of Our Favorite Comfort Food Recipes You Should Try!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Egg noodles with beef on a plate with a fork scooping into it.
5 from 1 rating

Recipe: Beef Tips and Noodles

Yield: 8
Prep Time: 15 minutes
Total Time: 3 hours 9 minutes
Beef Tips and Noodles are the definition of comfort food. Juicy chunks of beef are slow-cooked in a savory, rich gravy until melt-in-your-mouth tender. Served over buttery egg noodles, this is the perfect home-cooked meal the whole family will love. 
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Ingredients

  • 3 Tablespoons olive oil, divided
  • 2 pounds beef stew meat
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces fresh mushrooms, sliced
  • 2 cups beef broth, I use low sodium
  • 2 Tablespoons Worcestershire sauce
  • 10.5 ounce can cream of mushroom soup
  • 1 Tablespoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 Tablespoons cornstarch
  • 1/2 cup half and half
  • 1/2 cup sour cream
  • 8 ounces wide egg noodles, cooked and drained for serving

Instructions
 

  • Season the beef stew meat with salt and pepper to taste.
  • In a large soup pot or Dutch oven, heat 2 Tablespoons of the olive oil over medium-high heat. Add the seasoned beef stew meat in batches to avoid crowding, and cook until browned on all sides. Remove the beef to a plate and set it aside.
  • Reduce the heat to medium low and add the remaining Tablespoon of olive oil. Cook the onion until softened, about 3-4 minutes. Add the garlic and stir constantly for 30 seconds until fragrant.
  • Add the mushrooms and cook for another 3-4 minutes, until they are softened and slightly browned. Add the beef broth and stir to deglaze the pan and loosen the brown bits from the bottom.
  • Add the Worcestershire sauce, cream of mushroom soup, dijon mustard, garlic powder, onion powder, and paprika. Return the browned beef tips to the pan.
  • Stir well. Cover the Dutch oven with a lid and reduce the heat to low. Let the beef tips simmer for about 2 to 3 hours, or until the meat is nice and tender.
  • In a small bowl, mix the cornstarch and half and half to create a slurry. Stir the slurry into the pan and cook for 1-2 minutes until the sauce thickens slightly. Stir in the sour cream until fully incorporated.
  • Serve the beef tips and gravy over hot over the cooked egg noodles, or add the cooked noodles to the pan and mix until well combined with the sauce. Garnish with fresh parsley if desired.

Notes

  • Choose the right cut of beef: For tender beef, use cuts like chuck roast, round roast, or top sirloin steak cut into chunks. These cuts have enough marbling and connective tissue to become tender when cooked slowly. I love grabbing a package of beef stew meat already cut into chunks from the grocery store.
  • Brown the beef well: Take your time to brown meat properly. It adds depth of flavor to the stew. Don’t overcrowd the pan when browning, and work in batches if you need to. You want to make sure that all sides of your beef pieces are able to brown nicely.
  • Use low and slow heat: Simmer your beef tips on low heat. This allows the meat to become fork tender and the flavors to meld together. Rushing it on high heat might result in tough meat, and that’s not the goal here!
  • Store leftovers in an airtight container in the fridge for up to four days.
Cuisine: American
Course: Main Dish
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 421kcal, Carbohydrates: 30g, Protein: 34g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 110mg, Sodium: 940mg, Potassium: 750mg, Fiber: 2g, Sugar: 4g, Vitamin A: 290IU, Vitamin C: 3mg, Calcium: 84mg, Iron: 4mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.