Crockpot Beef Tips and Noodles
A hearty, comforting dinner that cooks itself, featuring tender beef tips in a creamy sauce served over egg noodles.
Servings: 4 servings
Equipment
- Crockpot
Ingredients
Beef Ingredients
- 1.5 lbs beef stew meat cut into small chunks
Vegetable Ingredients
- 1 medium onion chopped
- 2 cloves garlic minced
Sauce Ingredients
- 1 can cream of mushroom soup (10.5 oz)
- 1 packet onion soup mix
- 0.5 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon flour for thickening, optional
Noodle Ingredients
- 8 oz egg noodles cooked and drained
Instructions
- Chop the onion and mince the garlic. Cut the beef stew meat into small, bite-sized chunks if not already done.
- Place the beef chunks, chopped onion, and minced garlic into the crockpot. Add the cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, salt, and pepper.
- Stir everything together to combine the beef and sauce ingredients well.
- Cover and cook on low for 6-7 hours, or until the beef is very tender. If you’re short on time, you can cook on high for 3-4 hours.
- About 30 minutes before serving, mix the flour with a few tablespoons of cold water to make a slurry. Stir it into the crockpot to thicken the sauce.
- While the beef tips finish cooking, boil the egg noodles according to the package instructions. Drain and set aside.
- Spoon the beef tips and luscious gravy over the cooked egg noodles. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through. For freezing, let the beef tips and gravy cool completely, then transfer to freezer-safe containers, leaving out the noodles.