Crockpot Beef Tips and Noodles

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a deeply flavorful meal with hardly any effort. The slow cooker does all the work—softening the beef until it’s fork-tender while the gravy thickens and builds richness over time. Paired with soft egg noodles, it’s a comforting dish I find myself craving again and again. It’s family-friendly, freezer-friendly, and full of classic, no-fuss flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Stew beef or beef sirloin, cut into bite-sized chunks

• Salt

• Black pepper

• Onion (diced)

• Garlic (minced)

• Beef broth

• Worcestershire sauce

• Soy sauce (optional, for depth)

• Cream of mushroom soup or beef gravy

• Cornstarch + water (for thickening, optional)

• Egg noodles (cooked separately)

• Optional: parsley or fresh thyme for garnish

Directions

1. I season the beef with salt and pepper, then add it to the crockpot along with the diced onion and minced garlic.

2. I pour in the beef broth, Worcestershire sauce, soy sauce (if using), and cream of mushroom soup or gravy.

3. I stir to combine, then cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fall-apart tender.

4. If I want the gravy thicker, I mix cornstarch and water into a slurry and stir it into the crockpot during the last 30 minutes of cooking.

5. Just before serving, I cook the egg noodles according to package directions and drain them.

6. I spoon the beef and gravy over the warm noodles and garnish with fresh parsley if I have it on hand.

Servings and timing

This recipe makes 4–6 servings.

• Prep time: 10 minutes

• Cook time: 7–8 hours on low (or 4–5 hours on high)

• Total time: Up to 8 hours (mostly hands-off)

Variations

Sometimes I add sliced mushrooms or carrots to the crockpot for extra veggies. I’ve also used red wine in place of some of the broth for deeper flavor. When I want a creamier version, I stir in a little sour cream or cream cheese at the end. For a lower-carb option, I serve it over mashed cauliflower or steamed green beans instead of noodles.

storage/reheating

I store the beef and gravy separately from the noodles in airtight containers in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop over low heat. If the gravy thickens too much, I just add a splash of broth or water. It also freezes great—perfect for meal prep.

FAQs

Can I use a different cut of beef?

Yes, I’ve used chuck roast or round steak, and they work well. Any cut that’s good for slow cooking will become tender over time.

Do I have to brown the beef first?

It’s optional. I skip it when I’m short on time, but browning adds a little extra flavor if I have a few minutes to sear the beef before slow cooking.

Can I use a different type of noodle?

Absolutely. I like classic egg noodles, but I’ve used rotini, pappardelle, or even mashed potatoes for variety.

Can I make this dairy-free?

Yes. I swap the cream of mushroom soup for a dairy-free version or use a cornstarch-thickened broth-based gravy instead.

How can I make this dish more flavorful?

I add a splash of soy sauce or red wine, a dash of onion or garlic powder, and fresh herbs like thyme or rosemary to deepen the flavor.

Conclusion

Crockpot beef tips and noodles is a go-to comfort meal I turn to when I want something warm, hearty, and hands-off. The beef comes out melt-in-my-mouth tender, and the gravy wraps everything in savory goodness. Paired with egg noodles, it’s a dish that always feels like home—easy to make, easy to love, and perfect for any night of the week.