Delicious Crockpot Beef Tips & Noodles (Print version)
Tender slow-cooked beef tips in rich mushroom gravy served over buttery egg noodles.
# Ingredients:
For the beef tips
01 -
2 lb (900 g) chuck roast or beef stew meat, cut into 1 1/2-inch pieces
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon smoked paprika
04 -
1 medium yellow onion, diced
05 -
3 cloves garlic, minced
06 -
8 oz (225 g) sliced mushrooms, optional
For the gravy
07 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
08 -
1 cup (240 ml) low-sodium beef broth
09 -
1 packet (1 oz / 28 g) onion soup mix
10 -
1 tablespoon Worcestershire sauce
11 -
2 tablespoons cornstarch
12 -
2 tablespoons cold water
For serving
13 -
12 oz (340 g) wide egg noodles
14 -
1 tablespoon unsalted butter
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Pat the beef dry. Season it with black pepper and smoked paprika, then place it in a 5- to 6-quart slow cooker.
02 -
Add the onion, garlic, and mushrooms if using. Spread them around the beef so they cook evenly.
03 -
In a bowl, whisk the cream of mushroom soup, beef broth, onion soup mix, and Worcestershire sauce until mostly smooth. Pour it over the beef and stir to coat.
04 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fork-tender.
05 -
Whisk the cornstarch with cold water. Stir the slurry into the slow cooker, cover, and cook on high for 20-30 minutes until the gravy is glossy and thickened.
06 -
Boil the egg noodles in salted water according to the package directions. Drain, then toss with butter.
07 -
Spoon the beef tips and gravy over the buttered noodles. Garnish with parsley and serve hot.
# Good to know:
01 -
Cook noodles separately for the best texture.
02 -
Low heat gives chuck roast the most tender finish.
03 -
Leftover beef and gravy freeze better without noodles.