Hearty Crockpot Beef Tips and Noodles Recipe

Looking for the perfect cozy comfort-food dish for a chilly weekend evening or a relaxed family dinner? This Hearty Crockpot Beef Tips and Noodles recipe is your answer. With tender chunks of beef, silky egg noodles, and a fragrant, savory gravy, it’s like a warm hug on a plate. Whether you’re curling up on the couch after a long day or gathering loved ones, this dish elevates comfort food to a memorable experience.

Inspired by old family traditions and classic country-style cooking, this recipe brings forward the simple joy of a hearty meal. Imagine watching snow gently fall outside while slow-cooked beef simmers away in your Crockpot—this dish blends nostalgia with ease, perfect for busy cooks who still crave depth of flavor. Let’s dive in!

Why You’ll Love This Recipe

• Effortless slow cooking. Prep in minutes, let the Crockpot do the work, and return to a succulent meal.

• Family-friendly. Mild, comforting flavors loved by kids and adults alike.

• Versatile. Great with mashed potatoes, dumplings, or rice—though noodles here make it classic.

• Make-ahead friendly. Prep the night before or package with instructions for house guests or freezer meals.

Money-saving tip: opt for budget-friendly beef cuts like chuck roast or stew meat, and stretch the meal with pantry noodles.

Ingredients You’ll Need

(Serves 6–8)

For the Beef Tips & Gravy

• 2½ to 3 pounds beef tips (ads like chuck roast, stew meat, or sirloin tips); trim excess fat

• 1 large yellow or sweet onion, diced

• 3 cloves garlic, minced (about 1½ tsp)

• 2 cups beef broth (low-sodium preferred)

• ½ cup red wine (optional, adds depth)

• 3 tbsp Worcestershire sauce

• 2 tsp Dijon mustard (smooths and balances)

• 2 bay leaves

• Fresh cracked black pepper (½ tsp or to taste)

• 1 tsp kosher salt (adjust after cooking)

• 3 tbsp all-purpose flour (for gravy thickening)

• 3 tbsp unsalted butter

For the Noodles

• 12 oz wide egg noodles (or pappardelle)

• Salt to taste

• 1–2 tbsp unsalted butter or olive oil

Step-by-Step Cooking Instructions

1. Prep the Beef & Aromatics

1. Rinse and pat dry the beef tips. If using a large roast, cut into roughly 1½–2-inch cubes.

2. Lightly salt and pepper the beef, tossing to coat evenly.

3. Dice onion and mince garlic until fragrant.

2. Optional: Sear Beef for Extra Flavor

• Why sear? Adds color and boosts taste from the Maillard reaction without much extra work.

• Heat 1 tbsp oil in a skillet over medium-high heat. Quickly brown beef on all sides (1–2 minutes per side), then transfer to Crockpot.

3. Build the Gravy in the Crockpot

1. In the Crockpot, add seared (or raw) beef, diced onion, and minced garlic.

2. Pour in beef broth and optional red wine.

3. Stir in Worcestershire sauce, Dijon mustard, and bay leaves.

4. Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours), until beef is extremely tender.

4. Thicken the Gravy

1. In the last 30 minutes of cooking, melt butter in a medium bowl or skillet, then whisk in flour to form a smooth paste (a ‘beurre manié’).

2. Gently stir the butter-flour mix into Crockpot gravy and mix well to combine.

3. Cover and continue cooking for 20–30 minutes until sauce thickens and coats the beef.

5. Cook and Dress the Noodles

1. Bring a large pot of salted water to a boil.

2. Add noodles and cook according to package instructions until al dente.

3. Drain and toss with butter or olive oil to prevent sticking.

6. Combine and Serve

1. Remove bay leaves from the beef gravy.

2. Taste and adjust seasoning—add more salt, pepper, or a splash of Worcestershire as needed.

3. Plate warm noodles, spoon beef tips and gravy generously over them.

4. Garnish with:

   • Chopped parsley or chives for freshness,

   • A few dashes of red pepper flakes for heat (optional),

   • A sprinkle of sharp cheddar or Parmesan cheese (optional).

Chef’s Tips & Variations

• Using thickener alternatives: Use 2 tsp of cornstarch mixed with equal cold water if you prefer gluten-free.

• Adding veggies: Throw in sliced carrots or baby bella mushrooms 2 hours before the end of cooking for flavor and color.

• Herb infusion: Tie a sprig of thyme or rosemary in cheesecloth and add to the Crockpot for a herbal boost.

• Creamier sauce: Stir in ¼ cup heavy cream after thickening for a luscious, creamy gravy.

• Red wine swap: Substitute red wine with extra beef broth or dark stout beer for richness without alcohol.

Nutrition Insights (Approx. per Serving)

• Calories: 450–550 kcal

• Protein: 30–35 g

• Fat: 18–22 g (with trimmed beef)

• Carbs: 40–50 g (mostly from noodles)

• Fiber: ~2 g (adds bulk from onion, garlic)

To reduce calories, lighten the dish by:

• Using whole-wheat or high-protein noodles,

• Trimming fat from beef,

• Skipping the butter in noodles or gravy.

Meal Prep & Storage Instructions

• Make-ahead tips: Complete steps 1–4 up to thickening, then cool and refrigerate. Reheat later, finish noodles, and serve.

• Freeze-ahead meals: Prepare fully, cool, portion into freezer-safe containers. Thaw overnight in fridge before reheating.

• Storage: Refrigerate leftovers (meat & gravy separate from noodles) for up to 4 days.

• Reheat: Warm beef and gravy gently in the microwave or stovetop, stirring every minute until just before boiling. Reheat noodles briefly with a splash of broth or water.

Serving Suggestions

Pair your beef tips and noodles with complementary sides:

• Green salads with tangy vinaigrettes (apple cider or balsamic) cut through richness.

• Steamed green veggies like broccoli or asparagus add color and nutrition.

• Bread options: warm crusty rolls, garlic baguette, or cornbread—great for mopping up sauce.

• Wine pairings: Merlot or Cabernet Sauvignon complements red wine gravy, while a robust amber ale works for non-wine versions.

Top it all off with a light dessert: fruit crisp, lemon bars, or vanilla ice cream make perfect foils to the hearty main.

Why This Recipe Works

1. Low and Slow Cooking — Gentle Crockpot heat breaks down tough beef fibers, yielding slices so tender they practically melt on the tongue.

2. Flavor Layers — Searing, red wine, Worcestershire, Dijon, and optional herbs build deep, savory notes.

3. Creamy, Balanced Sauce — The beurre manié technique thickens while enriching, making sauce silky and flavorful.

4. Simple, Satisfying Carbs — Plain egg noodles balance richness and round out the plate without distracting from the star: the beef.

Each component plays a role, combining into a comforting, crave-worthy dish.

Frequently Asked Questions

Q: Can I use beef stew meat instead of tips?
Yes! Just be sure to cut it into 1½-inch pieces so it cooks evenly and tenderly.

Q: My sauce seems watery—why?
Likely not enough thickener or it didn’t cook long enough. Add more beurre manié or cornstarch slurry and cook on HIGH for 15–20 minutes to activate.

Q: Can I make this on the stovetop?
Absolutely. Brown beef in dutch oven, add liquids and aromatics, bring to simmer, then cover and cook on low heat for 2–2½ hours until beef is tender before thickening and adding noodles.

Q: How do I keep noodles from soaking up gravy?
Serve noodles on the side, allow guests to add gravy when ready. Or toss with butter/oil immediately after draining to create a barrier.

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