Crockpot Beef Tips & Noodles Recipe

I let my crockpot do the slow work on Beef Tips And Noodles, where tender beef simmers in a silky gravy and a single unexpected pantry staple will make you curious to read on.

I love when a weeknight meal feels like a small celebration, and this Crockpot Beef Tips & Noodles does that without drama. Big pieces of beef chuck collapse into tender bites, while egg noodles catch the rich gravy so every forkful wants more.

My version leans a bit rustic, sometimes messy, always full flavored, and honestly it surprises guests who expect plain pot roast. I call it my Beef Tips And Noodles fix, because it hits that savory sweet spot, keeps things simple, and still feels like something worth waiting for.

Try it when you want a real payoff.

Ingredients

• Beef chuck: packed with protein and iron, makes meal hearty and slightly fatty
• Yellow onion: adds sweetness when cooked, gives good fiber and savory depth
• Garlic: bold aroma, tiny calories, may boost flavor and immunity not magic though
• Mushrooms: earthy umami, low calorie, add meaty texture and extra nutrients
• Cream of mushroom soup: creamy binder, adds fat and sodium, comforts and thickens
• Beef broth: salty savory liquid, supplies depth and some minerals, keeps stew moist
• Egg noodles: carbs for energy, tender when cooked, soak up sauce like a sponge
• Cornstarch: starch thickener, adds body without much flavor, use sparingly if watching carbs

Ingredient Quantities

• 2 lb (900 g) beef chuck or stew meat
• 1 medium yellow onion
• 2 to 3 garlic cloves
• 8 oz (225 g) mushrooms, optional
• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
• 1 envelope (about 1 oz / 28 g) onion soup mix
• 2 cups (480 ml) beef broth or stock
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce, optional
• 1 tsp dried thyme
• 2 tbsp cornstarch
• 12 oz (340 g) egg noodles
• 2 tbsp unsalted butter
• Salt and black pepper
• Fresh parsley for garnish, optional

How to Make this

1. Trim and cube 2 lb beef chuck, pat dry and season with salt and black pepper, dont over salt since the soups are salty.

2. Heat 1 tbsp of the butter in a large skillet over medium high heat and brown the beef in batches so it gets a good crust, about 2 minutes per side; set browned pieces aside and scrape up browned bits.

3. In the same skillet add the chopped medium yellow onion, 2 to 3 smashed garlic cloves and the optional 8 oz mushrooms, cook until softened and fragrant, about 4 to 5 minutes, then add the browned bits back into the skillet.

4. Transfer everything to the crockpot and stir in 1 can condensed cream of mushroom soup, 1 envelope onion soup mix, 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce if using, and 1 tsp dried thyme. Taste for salt but remember the soup and mix add salt.

5. Cover and slow cook on low for 6 to 8 hours or on high for 3 to 4 hours, until beef is fork tender.

6. Remove beef to a cutting board, shred or cut into bite size pieces and return to the crockpot. If there is a lot of fat skim a little off with a spoon first.

7. Make a cornstarch slurry by whisking 2 tbsp cornstarch with about 3 tbsp cold water until smooth, stir into the hot crockpot, turn to high and let simmer 10 to 20 minutes until gravy thickens, stir occasionally.

8. While gravy thickens cook 12 oz egg noodles in salted boiling water until just al dente, drain and toss with the remaining 1 tbsp butter and a pinch of salt and pepper so they dont stick.

9. Stir the noodles into the crockpot or serve the beef and gravy over the noodles, garnish with chopped fresh parsley if you like and adjust salt and pepper before serving.

Equipment Needed

1. Sharp chef’s knife for trimming and cubing the beef
2. Large sturdy cutting board (big enough for meat and veggies)
3. Large heavy skillet or frying pan for browning and sautéing
4. Wooden spoon or heatproof spatula to scrape up browned bits and stir
5. Slow cooker / crockpot (4 quart or larger) for the long simmer
6. Measuring cups and spoons for broths, sauces and cornstarch
7. Small bowl and whisk (or fork) to make the cornstarch slurry
8. Medium pot for boiling noodles, plus a colander to drain them and tongs or a slotted spoon to handle the beef

FAQ

Crockpot Beef Tips & Noodles Recipe Substitutions and Variations

• Beef chuck or stew meat: swap with boneless short ribs or beef brisket — both get super tender with long, slow cooking, just trim big chunks of fat and cut to bite size.
• Condensed cream of mushroom soup: quick homemade swap: 1 cup heavy cream (or whole milk) + 1/2 cup beef broth + 1 cup sautéed mushrooms, thicken with 1–2 tbsp flour or cornstarch. Or use a can of cream of chicken or cream of celery if thats all you got.
• Egg noodles: use wide pappardelle or tagliatelle for similar texture, or serve the beef over mashed potatoes, rice, or gluten free pasta if you need to avoid gluten.
• Cornstarch: use 2 tbsp arrowroot (same amount) for a clear glossy sauce, or 4 tbsp all purpose flour mixed with cold water as a slurry — cook a few minutes to lose that raw flour taste.

Pro Tips

1) Dry the meat good and brown it in a screaming hot pan, dont crowd it or it will steam instead of getting that crust. Use tongs and give each piece time to form color, then set them aside rather than overcooking trying to finish everything at once.

2) Deglaze the skillet before you dump stuff in the slow cooker, even just a splash of beef broth or a little red wine. Scrape up those brown bits they’re pure flavor, and they make the gravy taste way deeper.

3) When the meat is done, let it rest a few minutes then cut against the grain or shred with forks. Shredding hides any small overcooked bits and makes every bite tender, but if you slice, cut thin across the grain so it wont be chewy.

4) Keep the noodles separate until serving if you dont want a mushy mess. Toss them with a little butter and a spoonful of the cooking water so they wont stick, and add them to bowls then ladle hot gravy on top so everything stays perfectly textured.