Comforting Crockpot Beef Tips & Noodles Recipe

I can’t get over how these Crockpot Beef Tips & Noodles turn out: fork-tender beef, silky gravy, and buttery noodles that make the whole table go quiet. It’s the kind of hearty dinner I count on when I want empty plates and zero leftovers.

I’m obsessed with Crockpot Beef Tips and Noodles because it hits that rich, savory, stick-to-my-ribs spot without trying too hard. The beef tips turn ridiculously tender, the gravy gets deep and glossy, and I love how it clings to egg noodles like it knows exactly what it’s doing.

But the real reason I keep coming back? That bold, meaty flavor that tastes like I fussed way more than I did.

And honestly, I’m fine letting it steal the dinner spotlight. Big bowl, extra gravy, zero complaints.

Just the kind of meal I crave when I want something hearty and satisfying.

Ingredients

• Beef tips turn tender and cozy, basically the whole reason this bowl works.
• Flour helps the gravy cling, so every bite feels rich and homey.
• Salt and pepper keep things simple, but they wake up the beef.
• Onion melts down sweet, giving the sauce that slow-cooked comfort vibe.
• Mushrooms add earthy flavor, if you’re into that diner-style gravy thing.
• Garlic makes it smell amazing before anyone even grabs a fork.
• Beef broth builds the saucy base, and low sodium keeps it balanced.
• Red wine adds depth, but extra broth totally works too.
• Worcestershire and soy sauce bring that savory, can’t-quite-name-it goodness.
• Tomato paste and brown sugar add a little tangy-sweet backbone.
• Thyme, rosemary, and bay leaf make it taste slow and comforting.
• Egg noodles soak up the gravy, plus butter makes them extra cozy.

Ingredient Quantities

• 2 pounds beef tips or stew meat, trimmed and cut into bite size pieces
• 1/4 cup all purpose flour (for dredging)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or vegetable oil
• 1 large yellow onion, sliced
• 8 ounces mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 2 cups low sodium beef broth
• 1/2 cup dry red wine or additional beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for slurry)
• 12 ounces egg noodles
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Pat beef dry, toss with flour, salt, and pepper until evenly coated.

2. Heat oil in a large skillet over medium-high heat and brown beef in batches until seared on all sides; transfer to the crockpot.

3. In the same skillet, add sliced onion and mushrooms if using and cook until softened, about 4 to 5 minutes; add garlic and cook 30 seconds more. Transfer to the crockpot.

4. Whisk together beef broth, red wine or extra broth, Worcestershire sauce, soy sauce, tomato paste, brown sugar, thyme, rosemary, and bay leaf; pour over beef and vegetables in the crockpot.

5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until beef is very tender.

6. About 20 minutes before serving, remove and discard the bay leaf. Stir together cornstarch and cold water to make a slurry. Ladle a cup of hot cooking liquid into the slurry, whisk, then stir the mixture back into the crockpot to thicken; cook uncovered until gravy is glossy and slightly thickened.

7. Meanwhile cook egg noodles in salted boiling water according to package directions until tender; drain and return to the pot.

8. Stir butter into the hot noodles until melted and noodles are coated.

9. Serve beef tips and gravy spooned over buttered egg noodles and sprinkle with chopped fresh parsley.

10. Adjust salt and pepper to taste before serving.

Equipment Needed

1. Slow cooker or crockpot
2. Large ovenproof or stovetop skillet (for browning)
3. Large pot for boiling noodles
4. Cutting board and chef knife
5. Mixing bowl for dredging and a plate or shallow dish
6. Measuring cups and spoons
7. Whisk (for sauce and slurry)
8. Wooden spoon or heatproof spatula
9. Tongs or slotted spoon (for transferring browned beef)
10. Colander and a ladle for serving

FAQ

Comforting Crockpot Beef Tips & Noodles Recipe Substitutions and Variations

• Beef tips or stew meat: substitute with boneless chuck roast cut into cubes, boneless short ribs cut into pieces, or trimmed sirloin for a leaner option.
• Dry red wine: substitute with additional low sodium beef broth, unsweetened pomegranate juice diluted with a splash of vinegar, or 1 tablespoon red wine vinegar plus water to equal 1/2 cup.
• Soy sauce: substitute with tamari for gluten free, coconut aminos for a lower sodium soy alternative, or 1 tablespoon Worcestershire plus 1 teaspoon water.
• Egg noodles: substitute with pappardelle or wide fettuccine, buttered mashed potatoes for a hearty base, or cooked rice for a gluten free choice.

Pro Tips

1. Brown the beef in batches and don’t crowd the pan. That caramelized crust packs in flavor and keeps the meat from steaming, so take the extra minute to get a good sear on each piece.

2. If you have time, let the coated beef sit 15 to 30 minutes before searing. The flour will form a little paste that helps the gravy thicken and clings to the meat for a silkier finish.

3. Boost depth by sautéing the onions and mushrooms until they have some color and a bit of fond on the pan. Scrape those browned bits into the slow cooker with a splash of the wine or broth to dissolve them into the sauce.

4. Taste and fine tune at the finish. After thickening, the gravy may need a touch more salt, a squeeze of lemon, or a dash of balsamic or extra Worcestershire to brighten the flavors and cut through the richness.

5. Keep the noodles separate until serving. Tossed with butter and a little cooking liquid, they stay glossy and avoid getting soggy under the gravy. Serve the beef and sauce over the noodles so each plate looks fresh and inviting.