I keep coming back to these crockpot beef tips and noodles because the gravy turns unbelievably rich and the beef practically melts into every forkful. One bite, and it’s easy to see why this dish never lasts long at my table.

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I’m obsessed with Crockpot Beef Tips and Noodles because it hits that rich, savory dinner craving without acting fancy about it. The beef stew meat turns tender and saucy, the gravy gets deep and beefy, and the wide egg noodles catch every bit like they were built for this job.

But the best part? It tastes like something I’d order at a no-nonsense diner and then think about all week.

I love how hearty it is without being fussy, just big flavor, thick gravy, and noodles that make me keep going back for one more bite. And yes, I always do.

Ingredients

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Beef stew meat turns tender and cozy, basically the whole reason we’re here.
Kosher salt wakes everything up without making it taste overly salty.
Black pepper adds a little bite, but nothing too bossy.
Flour helps the beef brown and gives the gravy some body.
Olive oil gets the beef going with a nice, savory sear.
Onion melts down and makes the sauce taste deeper and sweeter.
Garlic brings that “something smells amazing” moment right away.
Mushrooms add earthy flavor and make the dish feel extra hearty.
Beef broth keeps everything rich, saucy, and super comforting.
Worcestershire sauce adds tangy depth, like a sneaky flavor booster.
Soy sauce brings salty, savory flavor without tasting like takeout.
Tomato paste adds richness and a tiny bit of sweetness.
Thyme and bay leaf make it taste slow-cooked and homey.
Butter smooths out the gravy, because yep, it’s worth it.
Egg noodles soak up the sauce, plus they’re pure comfort food.

Ingredient Quantities

2 pounds beef stew meat, cut into 1 inch pieces

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup all purpose flour

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

8 ounces cremini or button mushrooms, sliced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon tomato paste

1 teaspoon dried thyme

1 bay leaf

2 tablespoons unsalted butter

12 ounces wide egg noodles

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Season beef with kosher salt and black pepper, then toss with all purpose flour until evenly coated and shake off excess flour.

2. Heat olive oil in a large skillet over medium high heat and brown the beef in batches until well seared on all sides, about 2 to 3 minutes per side; transfer beef to the crockpot.

3. In the same skillet add chopped onion and cook until softened, about 4 minutes, then add minced garlic and sliced mushrooms and cook until mushrooms release their liquid, about 3 minutes. Transfer onion mixture to the crockpot.

4. Stir beef broth, Worcestershire sauce, soy sauce, tomato paste, dried thyme, and bay leaf together and pour over the beef and vegetables in the crockpot, scraping any browned bits from the skillet into the pot.

5. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until beef is very tender.

6. About 20 minutes before serving, remove the bay leaf and stir in unsalted butter to enrich the gravy; taste and adjust seasoning with salt and pepper if needed.

7. Meanwhile bring a large pot of salted water to a boil and cook wide egg noodles according to package directions until al dente, then drain and toss with a little butter if desired.

8. To serve, spoon beef and gravy over the cooked egg noodles and sprinkle with chopped fresh parsley if using.

Equipment Needed

1. Crockpot or slow cooker
2. Large heavy skillet (preferably stainless steel or cast iron)
3. Large pot for boiling egg noodles
4. Cutting board
5. Chef s knife
6. Measuring cups and spoons
7. Tongs or slotted spoon for turning and transferring beef
8. Wooden spoon or heatproof spatula for deglazing and stirring
9. Colander for draining noodles

FAQ

Can I brown the beef before adding it to the crockpot? Yes. Toss the seasoned beef in flour and sear in a hot skillet with olive oil until browned on all sides for deeper flavor, then transfer to the slow cooker.

How long should I cook the beef tips in the crockpot? Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and easily shredded with a fork.

When should I add the egg noodles so they do not get mushy? Cook the noodles separately on the stove for al dente doneness and stir them into the cooked sauce just before serving, or add dried noodles in the last 20 to 30 minutes of cooking on high for softer noodles.

Can I make this gluten free? Yes. Use a gluten free all purpose flour or cornstarch for coating the beef and replace regular soy sauce with tamari or a gluten free soy alternative. Use gluten free noodles or serve over rice.

How can I thicken the sauce if it is too thin? Remove the bay leaf, then stir a slurry of 1 to 2 tablespoons cornstarch mixed with equal cold water into the hot sauce and cook on high for 15 minutes, or thicken on the stovetop until desired consistency.

Can this be made ahead and frozen? Yes. Cool completely, then portion into freezer containers. Freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add freshly cooked noodles just before serving.

Crockpot Beef Tips And Noodles Recipe Substitutions and Variations

Beef stew meat: substitute chuck roast cut into chunks, sirloin or bottom round trimmed and cubed, or lamb shoulder for a slightly different flavor.
All purpose flour: substitute cornstarch (use half the amount, mix with cold water to make slurry), arrowroot (same method as cornstarch), or a 1:1 gluten free flour blend.
Worcestershire sauce: substitute soy sauce plus a splash of balsamic vinegar, tamari for a gluten free option, or a mix of soy sauce and a pinch of sugar for depth.
Wide egg noodles: substitute pappardelle or fettuccine, thick gluten free pasta, or buttered wide rice noodles for a gluten free variation.

Pro Tips

– Brown the beef in really hot oil and do it in small batches. Crowding the pan steams the meat instead of searing it, and those browned bits are where a lot of flavor comes from.

– Don’t skip shaking off excess flour. Too much flour makes the gravy gummy. A light, even coating helps thicken the sauce nicely without turning it pasty.

– If your mushrooms are watery, salt them lightly while cooking and let them sit a minute before stirring. That draws out moisture, then the pan can get hot again so they caramelize and add deeper flavor.

– Finish the sauce with butter at the end while it is hot but off the heat. It gives the gravy a silky sheen and rounds out the flavors. Taste and adjust salt at this point so you do not overseason.

– Cook the noodles just to al dente and reserve a splash of pasta water. Tossing the noodles with a little butter and a bit of that starchy water helps the sauce cling better when you serve.

Crockpot Beef Tips And Noodles Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

713

kcal

Equipment: 1. Crockpot or slow cooker
2. Large heavy skillet (preferably stainless steel or cast iron)
3. Large pot for boiling egg noodles
4. Cutting board
5. Chef s knife
6. Measuring cups and spoons
7. Tongs or slotted spoon for turning and transferring beef
8. Wooden spoon or heatproof spatula for deglazing and stirring
9. Colander for draining noodles

Ingredients

2 pounds beef stew meat, cut into 1 inch pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
8 ounces cremini or button mushrooms, sliced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
2 tablespoons unsalted butter
12 ounces wide egg noodles
2 tablespoons chopped fresh parsley, optional

Directions

Season beef with kosher salt and black pepper, then toss with all purpose flour until evenly coated and shake off excess flour.
Heat olive oil in a large skillet over medium high heat and brown the beef in batches until well seared on all sides, about 2 to 3 minutes per side; transfer beef to the crockpot.
In the same skillet add chopped onion and cook until softened, about 4 minutes, then add minced garlic and sliced mushrooms and cook until mushrooms release their liquid, about 3 minutes. Transfer onion mixture to the crockpot.
Stir beef broth, Worcestershire sauce, soy sauce, tomato paste, dried thyme, and bay leaf together and pour over the beef and vegetables in the crockpot, scraping any browned bits from the skillet into the pot.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until beef is very tender.
About 20 minutes before serving, remove the bay leaf and stir in unsalted butter to enrich the gravy; taste and adjust seasoning with salt and pepper if needed.
Meanwhile bring a large pot of salted water to a boil and cook wide egg noodles according to package directions until al dente, then drain and toss with a little butter if desired.
To serve, spoon beef and gravy over the cooked egg noodles and sprinkle with chopped fresh parsley if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.