Heck yes — beef tips and noodles is pure comfort food energy 🥩🍜
Here’s a rich, tender, old-school version that tastes like it’s been simmering all day (even if it hasn’t).
Beef Tips and Noodles (serves 4)
Ingredients
- 1½–2 lb beef sirloin tips or stew meat
- Salt & black pepper
- 2 tbsp oil or butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup beef stock or water
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce (optional, but adds depth)
- 1 tsp thyme
- ½ tsp paprika
- 2 tbsp cornstarch + 2 tbsp cold water (slurry)
- 12 oz egg noodles
Optional upgrades
- Mushrooms (very traditional)
- Splash of red wine
- A dollop of sour cream at the end
How
- Season beef generously with salt and pepper.
- Heat oil in a heavy pot or Dutch oven. Sear beef in batches until browned. Remove.
- In the same pot, sauté onion until soft. Add garlic, cook 30 seconds.
- Add broth, stock, Worcestershire, soy sauce, thyme, paprika. Scrape up the brown bits.
- Return beef to pot. Bring to a simmer, cover, and cook:
- Stovetop: 60–90 minutes on low
- Slow cooker: 6–8 hours on low
- Stir in cornstarch slurry and simmer uncovered until gravy thickens.
- Cook egg noodles separately. Drain.
- Serve beef tips and gravy over noodles.
Pro tips (this is where it slaps)
- Low and slow = tender beef
- If gravy tastes flat, add a pinch more salt or Worcestershire
- Finish with black pepper — not optional
Variations
- Creamy version: Stir in ¼–½ cup sour cream at the end
- Midwest classic: Serve over mashed potatoes instead of noodles
- Extra rich: Add mushrooms + butter at the end
If you want:
- Instant Pot version
- Slow cooker dump recipe
- Budget cut substitutions
- Or a one-pan weeknight shortcut
Say the word — I’m hungry just talking about it 😄
