Crockpot Beef Tips & Noodles
Comforting and satisfying, this dish features tender beef in rich gravy served over egg noodles.
Ingredients
Beef and Seasonings
- 2 pounds chuck roast or beef stew meat, cut into pieces Use high-quality beef for best flavor.
- 1/2 teaspoon black pepper Fragrant.
- 1/2 teaspoon smoky paprika For depth of flavor.
Base Ingredients
- 1 medium yellow onion, diced Diced to golden perfection.
- 3 cloves garlic, minced For aromatic fragrance.
- 8 ounces sliced mushrooms Optional for earthy flavor.
- 1 can condensed cream of mushroom soup Creates creamy sauce.
- 1 cup low-sodium beef broth To enhance flavor.
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
Thickening Agents
- 2 tablespoons cornstarch Combined with cold water.
- 1 cup cold water For the cornstarch slurry.
Noodles and Garnish
- 12 ounces wide egg noodles Cook according to package directions.
- 1 tablespoon unsalted butter Enhances flavor.
- 2 tablespoons chopped fresh parsley For freshness.
Instructions
Preparation
- Pat the beef dry and season it with black pepper and smoked paprika.
- Place the seasoned beef in a slow cooker.
- Add the diced onion, minced garlic, and optional sliced mushrooms around the beef.
Cooking
- In a mixing bowl, whisk together the condensed soup, beef broth, onion soup mix, and Worcestershire sauce.
- Pour this mixture over the beef to cover it completely.
- Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until fork-tender.
- Prepare a cornstarch slurry by whisking cornstarch with cold water.
- After initial cooking, stir the slurry into the slow cooker to thicken the gravy.
- Allow to cook on high for an additional 20-30 minutes.
Noodles
- Cook the wide egg noodles according to package directions.
- Drain and toss with unsalted butter.
Assembly
- Spoon the beef tips and gravy over the buttered noodles.
- Sprinkle with chopped parsley before serving.
Notes
Sear the beef for extra flavor depth. Add red pepper flakes for heat. For storage, keep beef and noodles separate; they store for up to 3 days in the fridge or can be frozen for up to 3 months.