Beef Tips and Noodles

Egg noodles with beef on a plate with a fork scooping into it.

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.

Course Main Dish

Cuisine American

Prep Time 15

Total Time 3 9

Servings

Calories 421

Author Ashlyn Edwards | Belle of the Kitchen

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.

Nutrition