Crockpot Beef Tips & Noodles
A comforting dish made with tender beef, rich gravy, and wide egg noodles that brings the family together around the dinner table.
Ingredients
Main Ingredients
- 2 lb chuck roast or beef stew meat, cut into 1 1/2-inch pieces Juicy and flavorful, this beef will become tender during slow cooking.
- 1/2 teaspoon black pepper A touch of spice to elevate the flavor profile.
- 1/2 teaspoon smoked paprika Adds a hint of smokiness to the dish.
- 1 medium yellow onion, diced Sweet and aromatic, the onions will caramelize beautifully.
- 3 cloves garlic, minced A robust addition that enhances the savory notes.
- 8 oz sliced mushrooms (optional) Earthy and rich, they add depth to the dish.
- 1 can (10.5 oz) condensed cream of mushroom soup Creamy and savory, it creates the luscious base for the gravy.
- 1 cup low-sodium beef broth Provides moisture and flavor without added salt.
- 1 packet (1 oz) onion soup mix A blend of flavors that brings everything together.
- 1 tablespoon Worcestershire sauce Adds umami and depth to your sauce.
- 2 tablespoons cornstarch For thickening your gravy to that perfect consistency.
- 2 tablespoons cold water Helps create your thickening slurry.
- 12 oz wide egg noodles Soft and tender, they will soak up the delicious gravy.
- 1 tablespoon unsalted butter Adds richness and enhances flavor.
- 2 tablespoons chopped fresh parsley For a pop of color and freshness to finish.
Instructions
Preparation
- Pat the beef dry and season it generously with black pepper and smoked paprika.
- Place the beef in a 5- to 6-quart slow cooker.
- Add the diced onion, minced garlic, and sliced mushrooms (if using) around the beef.
- In a mixing bowl, whisk together the condensed cream of mushroom soup, beef broth, onion soup mix, and Worcestershire sauce until smooth.
- Pour the sauce over the beef, ensuring it's evenly coated.
Cooking
- Cover the slow cooker tightly and cook on low for 6-7 hours or on high for 3-4 hours until beef is fork-tender.
- Whisk together cornstarch with cold water to make a slurry.
- Stir the slurry into the slow cooker and cover again, cooking on high for an additional 20-30 minutes to thicken the gravy.
Preparing Noodles
- Boil wide egg noodles in salted water according to package directions. Drain and toss with butter.
Serving
- Serve the beef tips and gravy over the buttered noodles and sprinkle with chopped parsley.
Notes
For best results, opt for the low and slow method. Always check your gravy's consistency and adjust with cornstarch if needed. Consider adding vegetables like carrots or peas for a healthier twist.