This recipe for beef tips and noodles is the ultimate comfort food for busy weeknights!
Tender beef simmered in a rich, savory gravy gets served over a bed of buttery egg noodles.
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It's hearty, flavorful, and oh-so-satisfying.
More importantly, it’s easy to make, and the family will devour it!
Why You'll Love This Beef Tips and Noodles
Classic Comfort Food: This timeless family favorite combines tender beef and silky noodles in a rich gravy for a cozy, satisfying meal.
Deep, Savory Flavor: The slow-cooked beef, buttery noodles, red wine, Worcestershire sauce, and aromatic herbs create a deeply savory dish. It’s mouthwatering!
Easy to Scale: Family dinners or large gatherings, you can easily scale the number of portions to suit your needs.
Budget-Friendly: Made with affordable beef cuts and pantry staples, this recipe transforms simple ingredients into a restaurant-quality meal.
Ingredients
- Beef Stew Meat or Sirloin Tips: Tender, juicy chunks simmered to perfection. Stew meat or sirloin tips work best for this recipe.
- Salt, Black Pepper, and All-Purpose Flour: For seasoning and thickening.
- Onion and Garlic: Aromatic powerhouses! They build a savory foundation for the rich gravy.
- Tomato Paste: It adds depth and a subtle tang to the sauce.
- Red Wine: To deglaze the pan and add a more complex flavor.
- Beef Broth: The base of the savory gravy.
- Worcestershire Sauce and Soy Sauce: Umami flavor boosters! They add a deep, savory flavor.
- Paprika, Dried Thyme, Bay Leaf: For flavor and aromatics.
- Cornstarch + Cold Water: It transforms the sauce into a silky, coat-the-back-of-a-spoon gravy.
- Wide Egg Noodles: The perfect noodles for trapping the luscious gravy.
- Fresh Parsley: It brightens the dish and cuts through the richness.
How to Make Beef Tips and Noodles
The aroma of this dish is so inviting. It will have the entire house asking, “What’s for dinner?”
And yes, the family will have to be patient while it simmers. But it’s well worth the wait!
1. Prep the beef. Pat the beef tips dry with paper towels. Season with salt and pepper, and coat lightly with flour.
2. Sear the beef. In a large skillet, heat the olive oil over medium-high heat. Add the beef tips and sear on all sides, about 4-5 minutes per batch. Remove from the pan and set aside.
3. Sauté the aromatics. In the same pan, sauté the chopped onions over medium heat, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes.
4. Build the sauce. Stir in the tomato paste and cook for about 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef broth, water, Worcestershire sauce, soy sauce (if using), thyme, paprika, and bay leaf. Bring to a simmer.
5. Simmer the beef. Return the browned beef tips to the pan, reduce the heat to low, and cover the pot. Simmer gently for about 1 1/2 to 2 hours or until the beef is tender. Stir occasionally to prevent sticking. Add more broth or water if needed.
6. Thicken the sauce. Remove the bay leaf. If the gravy needs thickening, stir in the cornstarch slurry. Simmer for a few more minutes until the sauce thickens to your desired consistency. Add salt and pepper if needed.
7. Cook the noodles. Cook the egg noodles according to package instructions. Drain and toss with a tablespoon of butter.
8. Serve. Top the buttered egg noodles with the beef tips and gravy. Garnish with freshly chopped parsley. Serve hot.
Tips for the Best Beef Tips and Noodles
I know I said this dish is easy. But I still have some tips to ensure it turns out mouthwatering.
- Pick your favorite pasta. Egg noodles are traditional, but you can use other pasta shapes or even mashed potatoes.
- Thicken it up. Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the gravy. Stir it in and let it simmer for a few more minutes until the desired consistency is reached.
- Taste and adjust. Before serving, taste and adjust the seasonings as needed.
- Skip the booze. If you prefer not to use red wine, feel free to add more beef broth or a little balsamic vinegar for a different flavor.
- Try tasty add-ins. Add sautéed mushrooms, carrots, or peas during the last 30 minutes of simmering. You can also add other veggies like broccoli or bell peppers.
How to Store
This dish gets even better the next day! It gives the ingredients more time to meld, deepening the flavors.
To Store: Transfer cooled leftovers to an air-tight container. Store the beef and noodles separately, if possible, to maintain the best texture. Refrigerate for up to 3 days. I don't recommend freezing, as the consistency will change.
To Reheat: Gently reheat the beef tips in a saucepan over medium heat until warmed through. Add a splash of broth or water if needed. Reheat the noodles by briefly microwaving them or tossing them in a pan with a bit of butter.
Beef Tips and Noodles
6
servings15
minutes2
hours35
minutes592
kcalBeef tips and noodles is a budget-friendly weeknight hero! Featuring tender beef, savory gravy, and buttery egg noodles, it’s the perfect family-friendly dinner.
Ingredients
- For the Beef Tips:
2 pounds beef stew meat or sirloin tips, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon all-purpose flour
2 tablespoon olive oil
1 medium onion, finely chopped
3-4 garlic cloves, minced
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 1/2 cups water
2 tablespoons Worcestershire sauce
2 tablespoon soy sauce (optional for extra depth of flavor)
1 teaspoon dried thyme
1 teaspoon paprika
1 bay leaf (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
- For the Noodles:
12 ounces wide egg noodles
1 tablespoon butter (optional for coating the noodles)
Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef tips dry with paper towels to ensure a good sear. Season with salt and pepper, and coat lightly with flour.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef tips in batches (don’t overcrowd the pan) and sear them until browned on all sides, about 4-5 minutes per batch. Remove the beef from the pan and set aside.
- In the same pan, add a little more oil if needed. Sauté the chopped onions over medium heat until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for about 1 minute. Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef broth, water, Worcestershire sauce, soy sauce (if using), thyme, paprika, and bay leaf. Bring the mixture to a simmer.
- Return the browned beef tips to the pan, reduce the heat to low, and cover the pot. Simmer gently for about 1 1/2 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking. Add more broth or water if the liquid reduces too much.
- Once the beef is tender, remove the bay leaf. If the gravy needs thickening, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Simmer for a few more minutes until the sauce thickens to your desired consistency. Taste and adjust seasonings with salt and pepper if needed.
- While the beef is finishing, cook the egg noodles according to the package instructions. Drain and toss with a tablespoon of butter for extra richness.
- Serve the tender beef tips and gravy over the buttered egg noodles. Garnish with freshly chopped parsley. Enjoy!
11 Comments
Looks good!!
The addition of red wine topped it off. My husband loved this recipe and we will be making this again.
Absolutely delishis.
Beef Tips and Gravy is a childhood memory I cling to. Walking in the door after school and hearing the pressure cooker valve rocking away,I knew something good was for supper. To find out it was Beef Tips in the pot was an unbelievable thrill. When I make that dish today, my heart fills with memories of my mom’s love.
I halved the recipe using only 1 pound beef stew meat and ended up wishing for the full amount of gravy despite adding another 1/2 cup beef broth when it rendered down too much during the 1 hour of simmering. My stew meat was already pretty tender after the searing and only needed 1 hour to simmer I guess bc my meat was a really good quality. No way I could simmer it for the 1.5-2 hours else there would be absolutely no sauce left so the cornstarch slurry wasn’t necessary. Very good flavor! We added mushrooms and peas. I will definitely make again halving the meat recipe but maintaining the gravy amounts necessary for 2 pounds of stew meat. My husband said the flavor was excellent!
Try this with a can of cream of mushroom soup and 1/2-3/4 can of milk and a pkg of lipton onion soup. Mix alll together. Cook at 350 for 3 hrs, stirring every hour. You can add a little beef broth if you want a bit more gravy. Been making this for years!
Sounds delicious, Terri!
I’m very disappointed in this recipe. I followed it to a T and unfortunately the meat (prime grade sirloin) was extremely tough.
Hi Karla!
Sorry to hear this one didn’t work out for you.
There are a few of reasons that might be:
Beef stew meat and sirloin tips require low, slow cooking to break down the connective tissues and become tender. If the meat wasn’t simmered for the full 1 ½ to 2 hours (or until tender), it could remain tough.
Cooking at a high temperature can cause the muscle fibers in the beef to tighten, making it tough. After browning the beef, be sure to reduce the heat to a gentle simmer and maintain it throughout the cooking process.
Overcrowding prevents proper browning and can lead to steaming the meat instead of searing it, which can impact the texture. If needed, sear the beef in batches, ensuring space between pieces for even browning.
If you make it again, I suggest letting the meat come to room temp before searing. Sear in batches, then let the meat rest. Cook on low for an hour, check the meat, and then cook in 20 minute intervals until tender.
Hope this helps!
Could this also be cooked in slow cooker or crock pot
Hi Warren!
Yes, you can try this in the slow cooker if you like.
Follow steps 1-4. Then, add everything to the slow cooker and cook on LOW for about 6 hours (or until the meat is tender).
If you need to add the cornstarch slurry, do so about 20 minutes before the end of the cook.
Hope this helps 🙂