Crockpot Beef Tips And Noodles
This slow-cooked dish features tender beef tips simmered in a rich gravy and served over egg noodles. It’s a comforting meal that's perfect for busy days.
Equipment
- 1 Crockpot (slow cooker)
- 1 Large skillet
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1.5 lbs beef stew meat cut into 1-inch pieces
- 1 cup beef broth
- 1 packet (1 oz) onion soup mix
- 1 cup sliced mushrooms fresh or canned
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch optional, for thickening
- 3 cups egg noodles uncooked
- salt and pepper to taste
- fresh parsley for garnish, optional
Instructions
- In a large skillet, brown the beef stew meat over medium-high heat for about 5 minutes. Transfer the browned meat to the crockpot.
- In the same skillet, add the chopped onion and sliced mushrooms. Sauté for about 3 minutes until they start to soften. Add the minced garlic and sauté for an additional minute. Transfer this mixture to the crockpot.
- In a separate bowl, combine the beef broth, onion soup mix, Worcestershire sauce, dried thyme, salt, and pepper. Pour this mixture over the beef and vegetables in the crockpot.
- Cover and cook on low for 6 hours or until the beef is tender.
- About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside.
- If you prefer a thicker gravy, mix the cornstarch with a little water to create a slurry and add it to the crockpot during the last 20 minutes of cooking. Stir well.
- Once the beef is tender, serve the beef tips and gravy over a bed of egg noodles. Garnish with fresh parsley if desired.
Notes
Adjust the seasoning to taste. You can add more salt, pepper, or herbs according to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a richer flavor, consider adding a splash of red wine to the broth before cooking.