Make this cozy Slow Cooker Beef Tips and Noodles recipe with tender beef, potatoes, carrots, egg noodles, and rich savory gravy. An easy family dinner!
Introduction
Honestly, few meals feel as comforting as a big bowl of tender beef, buttery noodles, and vegetables covered in rich gravy. This Slow Cooker Beef Tips and Noodles recipe is one I usually make when I want something hearty and satisfying without spending the whole afternoon in the kitchen.
The beef slowly cooks until it’s incredibly tender, while the carrots and potatoes soak up all those savory flavors. The egg noodles are added toward the end so they stay soft without turning mushy.
What I love most is how much this recipe makes. It’s perfect for a family dinner, and the leftovers are just as comforting the next day. If you’re craving an old-fashioned meal with plenty of gravy, this is definitely one to try.
Ingredients
For the Beef
- 2 lbs (900 g) beef stew meat or beef chuck, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 8 oz (225 g) mushrooms, sliced, optional
- 3 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
For the Noodles
- 8 oz (225 g) wide egg noodles
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
To Thicken the Gravy
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Step-by-Step Method
1. Prepare the Beef
Pat the beef pieces dry with paper towels and season them with salt, pepper, paprika, and dried thyme.
I usually use beef chuck or stew meat because both become wonderfully tender after several hours of slow cooking.
2. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in batches and sear for about 2–3 minutes per side, until nicely browned.
You don’t need to cook it all the way through. We’re just looking for that beautiful browned exterior that adds extra flavor to the gravy.
Transfer the beef to the slow cooker.
3. Sauté the Aromatics
Using the same skillet, add the diced onion and cook for about 3 minutes.
Add the minced garlic and cook for another 30 seconds.
Stir in the tomato paste and cook for about 1 minute.
Pour in a little beef broth and scrape the browned bits from the bottom of the skillet.
Honestly, those little browned pieces are full of flavor, so don’t leave them behind!
4. Add Everything to the Slow Cooker
Place the carrots, potatoes, mushrooms, and browned beef into the slow cooker.
Add the onion and garlic mixture.
Pour in the remaining beef broth and add the cream of mushroom soup, Worcestershire sauce, dried parsley, salt, black pepper, and bay leaf.
Stir everything gently until well combined.
5. Slow Cook
Cover and cook on:
- LOW for 7–8 hours, or
- HIGH for 4–5 hours
The beef should be very tender and easy to break apart with a fork.
I usually choose the LOW setting when I have the time because the beef becomes incredibly soft and the gravy develops a deeper flavor.
6. Thicken the Gravy
About 20–30 minutes before serving, mix the cornstarch with cold water in a small bowl.
Stir until smooth.
Pour the slurry into the slow cooker and gently stir.
Cover again and allow the gravy to thicken.
7. Cook the Egg Noodles
Cook the egg noodles separately according to the package directions.
Drain them well and toss them with the butter.
I recommend cooking the noodles separately because they can absorb a lot of liquid if cooked directly in the slow cooker.
8. Combine and Serve
Remove the bay leaf from the beef mixture.
Taste the gravy and adjust the seasoning if needed.
Add the cooked egg noodles to the slow cooker or place them into serving bowls and spoon the beef, vegetables, and gravy over the top.
Finish with fresh chopped parsley and serve hot.
Cooking Tips
- Brown the beef first: It adds a much richer flavor to the finished dish.
- Use beef chuck: It becomes tender and flavorful during slow cooking.
- Cut vegetables evenly: This helps them cook at the same rate.
- Don’t add noodles too early: They can become overly soft and absorb too much gravy.
- Thicken gradually: Add the cornstarch slurry near the end so you can control the gravy consistency.
- Don’t skip the Worcestershire sauce: It adds a wonderful savory depth.
- Keep the slow cooker covered: Opening the lid repeatedly can increase cooking time.
- Let it rest: Give the finished beef and gravy a few minutes to settle before serving.
Serving Suggestions
I usually serve these beef tips and noodles as a complete meal because you’ve already got beef, vegetables, noodles, and gravy in one bowl.
But if you want something extra, try serving it with:
- Garlic bread
- Crusty dinner rolls
- Buttered green beans
- Steamed broccoli
- Simple green salad
- Roasted vegetables
- Creamed corn
A little fresh parsley sprinkled over the top adds a nice pop of color and freshness.
Nutrition Information
Approximate nutrition per serving (based on 6 servings; actual values will vary depending on the beef, soup, noodles, and other ingredients used):
- Calories: 590 kcal
- Protein: 40 g
- Carbohydrates: 48 g
- Fat: 26 g
- Saturated Fat: 9 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 1,050 mg
Conclusion
This Slow Cooker Beef Tips and Noodles recipe is pure comfort food. The beef becomes tender and flavorful, the potatoes and carrots soak up the savory gravy, and the buttery egg noodles make everything extra satisfying.
Honestly, I usually make this when I want a dinner that feels homemade and hearty without having to constantly watch the stove. Once everything is cooking in the slow cooker, you can get on with your day and come back to a delicious meal.
It’s warm, filling, family-friendly, and especially good on a chilly evening. If you love tender beef and rich gravy, this recipe deserves a spot in your regular dinner rotation.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes. Beef chuck, stew meat, sirloin tips, or other slow-cooking beef cuts can work well. Chuck is my favorite because it becomes exceptionally tender.
2. Can I cook the noodles directly in the slow cooker?
You can, but I recommend cooking them separately. Egg noodles can become mushy and absorb a lot of the gravy when left in the slow cooker for too long.
3. Can I make this recipe without cream of mushroom soup?
Absolutely. You can replace it with additional beef broth and thicken the gravy with a little extra cornstarch. You can also use cream of celery soup if you prefer.
4. How do I store leftovers?
Allow the beef and noodles to cool, then store them in airtight containers in the refrigerator for 3–4 days. Keep the noodles separate from the gravy when possible for the best texture.
5. Can I freeze beef tips and noodles?
Yes, but the noodles may become softer after thawing and reheating. For the best results, freeze the beef and gravy separately and prepare fresh noodles when you’re ready to serve.
