This hearty Crockpot Beef Tips and Noodles dish is the perfect comfort food for chilly nights or busy weekdays. Tender beef tips slowly simmer in a rich, savory gravy, served over buttery egg noodles for a filling and flavorful meal the whole family will love.
2½ to 3 pounds beef tips (chuck roast, stew meat, or sirloin tips)
1 large yellow onion, diced
3 garlic cloves, minced
2 cups beef broth (low sodium)
½ cup red wine (optional)
3 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 bay leaves
½ teaspoon black pepper
1 teaspoon kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
12 oz wide egg noodles
1–2 tablespoons butter or olive oil (for noodles)
Optional garnish: chopped parsley, chives, grated cheese, red pepper flakes
Pat beef tips dry and cut into 1½ to 2-inch chunks if needed. Season with salt and pepper.
Optional: Sear beef in a hot skillet with oil until browned on all sides, then transfer to Crockpot.
Add diced onion and minced garlic to Crockpot.
Pour in beef broth and red wine (if using), then stir in Worcestershire sauce, Dijon mustard, and bay leaves.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is tender.
In the last 30 minutes, melt butter in a bowl and whisk in flour to form a paste. Stir into Crockpot to thicken the gravy.
Meanwhile, boil egg noodles according to package directions until al dente. Drain and toss with butter or olive oil.
Remove bay leaves, adjust seasoning if needed.
Serve beef tips and gravy over noodles. Garnish as desired.
Substitute cornstarch slurry for gluten-free thickening.
Add mushrooms or carrots for extra flavor and texture.
Skip red wine for a kid-friendly version or replace it with extra broth.
Leftovers keep well refrigerated up to 4 days; freeze if desired.