Description
This Crockpot Beef Tips & Noodles recipe is a comforting, hearty dish featuring tender beef tips slow-cooked in a rich, savory gravy and served over egg noodles. It’s the ultimate weeknight dinner that practically cooks itself!
Ingredients
Units
Scale
Serves 6:
- For the beef tips:
- 2 lbs (900 g) beef stew meat or beef tips
- 1 medium onion, diced
- 2 cups (480 ml) beef broth
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 cup (30 g) all-purpose flour (for thickening)
- 1/4 cup (60 ml) water
- For serving:
- 12 oz (340 g) egg noodles, cooked
- Chopped parsley (optional, for garnish)
Instructions
- Prepare the crockpot:
- Place the beef tips and diced onion in the bottom of a crockpot.
- Make the sauce:
- In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, garlic, thyme, paprika, and black pepper. Pour the mixture over the beef tips in the crockpot.
- Cook the beef:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shredded with a fork.
- Thicken the gravy:
- About 30 minutes before serving, whisk together the flour and water to create a slurry. Stir the slurry into the crockpot. Cover and let cook for 30 minutes to thicken the gravy.
- Cook the noodles:
- While the gravy is thickening, bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
- Serve:
- Spoon the beef tips and gravy over the cooked egg noodles. Garnish with chopped parsley if desired.
Notes
- For extra richness, add 1/4 cup of red wine to the sauce before cooking.
- Substitute egg noodles with mashed potatoes, rice, or even cauliflower mash for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.