Tender stewed beef tips and noodles makes the perfect easy comfort food dinner. It’s quick enough for weeknights and warming on cold winter days.
Beef Tips And Noodles
Oh my goodness, if you’ve never had beef tips and noodles before, you seriously don’t know what you’re missing! As much as I love beef tips and gravy served over mashed potatoes, sometimes I’m craving something a little different.
These beef tips and egg noodles with brown gravy are the best. It tastes like the old fashioned recipe my grandma would make.
It has such a lovely balance between the creaminess of the gravy and delicious seasonings on the beef. The sauce is slightly thinner than your average gravy, but it’s actually so perfect because it coats the beef and noodles completely!
My favorite part of having this beef recipe for dinner is that the tender beef is so juicy – it even pulls apart with a fork easily!
Beef Roast: Sirloin or beef tenderloin tips are the best cut to use for this recipe. Make sure your beef cubes are about 1”-1.5”. If you use beef stew meat, you’ll need extra time for it to cook until it’s tender.
Butter: Butter is the best and most flavorful fat to sear the beef tips in.
Garlic and Onion: Using fresh garlic and onion is best for this recipe. The onion gives the gravy a subtle sweetness, and garlic adds a delicious savory flavor.
You can opt for the powder forms instead, but it won’t be quite as good. I’d start with 2-3 teaspoons of onion powder, and 1/4 teaspoon garlic powder. Then you can adjust from there based on your taste preference.
Beef Broth: Beef broth adds loads of flavor to the gravy. Cooking the beef tips in beef broth is the best way to season your beef from the inside out.
Worcestershire Sauce: Worcestershire sauce gives the gravy an umami flavor. It has the perfect mix of sour, sweet, savory, and spicy flavors. Soy sauce, tamari, or coconut aminos can be used for a similar umami flavor.
Spices and Herbs: Thyme, fine sea salt, and black pepper perfectly season the beef and gravy.
Cornstarch: You need to use cornstarch to make a slurry. This thickens the gravy after the beef tips have cooked. Arrowroot powder or potato starch can be used as alternatives to thicken the sauce.
You could also substitute the cornstarch with flour, but cornstarch has a better flavor when you don’t get the chance to cook off the raw flour taste (like you would in a roux). Flour is also a less powerful thickener than cornstarch, so you’d need to double the amount.
Egg Noodles: Egg noodles are a rich and savory noodle. They pair so well with this beef pasta recipe. If you don’t have egg noodles, you could also serve it over penne pasta, linguine, or spaghetti.
How To Make Beef Tips And Noodles
Start by heating a large lidded cast iron skillet or Dutch oven. Once hot, add in the butter, stirring until melted. Once all the butter is melted, add in the finely diced onion. (See the recipe card below for the full printable instructions.)
Saute the onions until they’re soft and translucent. Add the beef cubes to the skillet. Mix until the beef is coated in the butter.
Occasionally stir the beef tips until almost all sides are browned. Then add in the minced garlic, thyme, salt, and pepper. Stir, then saute until aromatic.
Pour the beef broth and Worcestershire sauce into the skillet. Stir to combine, and bring to a boil. Once boiling, turn the heat down, cover, and simmer until the beef tips are fork tender.
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. While the noodles are boiling, make the slurry for the gravy. To a small bowl, add cold water and cornstarch. Use a fork to whisk together until smooth. Add the thickening mixture to the skillet while stirring. Simmer while stirring until the sauce thickens.
Once the egg noodles are cooked, drain the water out using a colander, and add the noodles to the beef tips. Mix together until the noodles are completely coated in sauce. Serve immediately. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Are Beef Tips The Same As Stew Meat?
Beef tips are not the same cut as beef stew meat. Beef tips cook a lot faster and are normally cut from tenderloin or sirloin, which is already a tender meat. Stew meat is usually cut from the shoulder and takes longer to cook. You also need to braise the stew meat in order for it to reach that perfect tenderness.
How Do You Make Beef Tips Tender?
Beef tips are a tender meat, but you can tenderize them even more by using a meat mallet. Place the meat between two pieces of plastic wrap and pound the meat until tenderized.
Beef tips are great as leftovers! They last up to 2 or 3 days in the fridge and still taste so flavorful! Store them in an airtight container in the fridge.
You can also freeze this recipe. When freezing, make sure the noodles and beef are completely cooled, then transfer them to a freezer storage bag. Squeeze all the air out to prevent freezer burn, and keep in the freezer for up to 2 months. After thawing you may need to add a little bit of beef broth when reheating to get the sauce to the right texture.
Keep In Touch
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If you like this recipe, be sure to check out all our beef tips recipes! I really think they’re all the ultimate comfort food for dinner. Some reader favorites are:
- 2 Tablespoons butter
- 1 medium yellow onion (finely diced, about 1 cup)
- 1 1/2 pounds beef roast (cut into 1” cubes, I used beef tenderloin roast)
- 2 medium cloves garlic (minced)
- 1 2/3 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 1/4 teaspoon dried thyme leaves
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1/4 cup cold water
- 2 Tablespoons cornstarch
- 12 ounces extra wide egg noodles
- Freshly chopped parsley (optional, for garnish)
- Heat a large lidded cast iron skillet or Dutch oven over medium-high heat. Add the butter to the pan, once melted, add the onions. Use a rubber spatula to mix the butter and onions together, then saute while stirring occasionally until almost translucent (about 4 minutes).
- Add the beef cubes to the pan and mix with the onions. Cook the beef for about 6 minutes, flipping every 60 seconds, browning almost all sides (it's ok if there's still a bit of pink, you don't want to over cook the beef). Once almost browned, mix in the garlic and saute until aromatic (about 1 minute).
- Pour the beef broth and Worcestershire Sauce into the skillet. Add the thyme, salt, and pepper, then stir to combine. Turn the heat up to high to bring to a boil. Once boiling, turn the heat back down to low. Cover and simmer for 20 minutes.
- After 20 minutes, bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions, then drain the noodles through a colander. While the noodles are cooking, begin to thicken the sauce.
- To a small mixing bowl, add the cold water and cornstarch, then use a fork to whisk them together to make a slurry. Carefully remove the lid from the beef tips and stir the slurry into the pan. Let the sauce cook for about 10 minutes, or until thickened.
- Add the egg noodles to the pan with the beef tips, then gently toss to coat the noodles in the sauce. Garnish with fresh chopped parsley and serve.
Amount Per Serving: Calories: 321Total Fat: 10.3gCarbohydrates: 19.5gFiber: 1.2gSugar: 1.2gProtein: 37.6g
Nutrition information isn’t always accurate.
This Beef Tips and Noodles recipe is a satisfying and comforting dish that’s perfect for busy weeknights or special occasions. The tender beef and flavorful sauce, combined with the egg noodles, create a meal that is sure to please the whole family. Once you try this recipe, it will become a staple in your dinner rotation.