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Hearty Beef Tips and Noodles in Creamy Gravy — featured

Hearty Beef Tips and Noodles in Creamy Gravy

Crockpot Beef Tips and Noodles features tender beef in a creamy mushroom gravy served over wide egg noodles, making for a comforting one-pot dinner. Perfect for busy evenings with a rich depth of flavor.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meat
  • 900 g beef stew meat or chuck roast Cut into cubes.
Pasta
  • 340 g wide egg noodles
Vegetables
  • 225 g cremini mushrooms Sliced.
  • 1 medium yellow onion Diced.
  • 3 cloves garlic Minced.
Liquid
  • 480 ml low-sodium beef broth
Canned Goods
  • 300 g condensed cream of mushroom soup
Dairy
  • 120 ml sour cream
  • 120 ml heavy cream
Spices
  • 30 ml Worcestershire sauce
  • 30 g cornstarch
  • 30 ml cold water
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt Or to taste.
Garnish
  • 30 g fresh parsley Chopped.

Equipment

  • Slow Cooker Essential for slow cooking beef to tenderness.
  • large skillet For searing beef and sautéing vegetables.

Method
 

Preparation
  1. Pat the beef cubes dry and season them evenly with spices.
  2. In a large skillet, heat olive oil over medium-high heat and sear the beef cubes in batches, about 2–3 minutes per side, until they are nicely browned.
  3. Transfer the browned beef to the slow cooker. Add the sautéed onions and mushrooms, ensuring all ingredients are mixed well for even cooking.
  4. In a separate bowl, whisk together the beef broth and condensed mushroom soup until smooth.
  5. Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
  6. Prepare the egg noodles by boiling according to package instructions.
  7. Mix cornstarch with cold water and stir it into the slow cooker. Cook on HIGH for 10–15 minutes to achieve the desired creamy thickness.
  8. Add sour cream and heavy cream, then stir in the cooked noodles. Let everything heat through for 5–10 minutes.
  9. Sprinkle the completed dish with fresh parsley. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cream from separating.