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Comforting Crockpot Beef Tips And Noodles

I came across this recipe on a chilly Sunday at my in-laws’ house after helping my father-in-law stack firewood for winter prep. His old kitchen smelled of woodsmoke and family history, and my sister-in-law slid a bowl of steaming noodles with beef towards me. One bite and I was all in the kind of comfort that sinks into your chest. I’d barely tucked my jacket away before I asked for the leftovers’ recipe.

   

Later that afternoon, I recreated it in my own kitchen with my kids helping, counting out noodles, grabbing parsley, and asking when dinner would be ready. My husband called it a hug in a bowl, and I tucked the recipe into my mental notebook. It’s easy, practical, and those beef chunks practically melt, they’re so tender after slow cooking.

Now, it’s my go-to on school mornings when I want dinner waiting in the crockpot. This dish brings warmth, simplicity, and a reminder that sometimes the best meals come from sharing.

Short Description

Crockpot Beef Tips And Noodles features tender beef, savory mushrooms and onions, cream-of-mushroom richness, and soft egg noodles—all slow-cooked into a comforting, hands-off meal.

Key Ingredients

  • 2 lbs beef chuck roast or stew meat, cut into bite-size pieces
  • 1 cup sliced mushrooms (optional)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 10.5 oz can cream of mushroom soup
  • 1 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 8 oz egg noodles
  • 2 Tbsp butter (for finishing)
  • Salt, to taste
  • Fresh parsley for garnish (optional)

Tools Needed

  • 5–6 quart crockpot
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula or stirring spoon
  • Strainer for noodles

Cooking Instructions

Step 1: Prep Your Ingredients
Cut beef into uniform bite-sized pieces. Chop onion, mince garlic, and slice mushrooms if using. No browning needed, though searing adds flavor.

Step 2: Combine in Slow Cooker
Layer beef, onions, garlic, and mushrooms. Add cream of mushroom soup, beef broth, Worcestershire sauce, thyme, and black pepper. Stir gently to mix.

Step 3: Slow-Cook the Beef
Cover crockpot and cook on low for 7–8 hours or high for 3–4 hours. Beef should be tender and easily fall apart.

Step 4: Add Noodles
Approximately 30 minutes before serving, stir in the egg noodles. Cover and cook until noodles are tender and have soaked up sauce.

Step 5: Finish with Butter
Stir in 2 tablespoons of butter until melted and glossy. Taste and season with salt as needed.

Step 6: Serve
Ladle beef tips and noodles into bowls. Garnish with chopped parsley for color and flavor, then serve warm.

Why You’ll Love This Recipe

Hands-Off Comfort: Toss it all in and let the crockpot do the work.

Hearty & Filling: Beef with noodles delivers cozy, satisfying flavors.

Kid-Friendly: Easy textures and flavors work well at the dinner table.

Budget-Friendly: Affordable cuts of meat turn tender and delicious.

Freezer-Friendly: Portion leftovers and toss into the freezer for later.

Mistakes to Avoid & Solutions

Tough Meat: Use chuck roast or stew meat and cook low and slow for tenderness.

Mushy Noodles: Add noodles late in the cooking process—about 30 minutes before serving.

Watery Sauce: If it’s too soupy, cook 15–20 minutes uncovered to reduce.

Over-seasoning Early: Salt after cooking, flavor concentrates during slow-cook.

Sticky Noodles: Stir noodles gently, and ensure even sauce coating.

Serving and Pairing Suggestions

Serve with green beans or a side salad for freshness.

Offer crusty bread or dinner rolls to soak up the sauce.

Ideal for family-style meals—leave garnishing ingredients on the table.

Pair with iced tea or a light red wine for adult dinners.

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 3 days.

Freeze: Let cool, then freeze in meal-sized portions for up to 3 months.

Reheat: Microwave or gently warm in a saucepan; add splash of broth if it seems thick.

FAQs

1. Can I substitute cream of celery soup?
Yes, flavor shifts slightly, but it works well.

2. What if I can’t use mushrooms?
Skip them or replace with peas for color.

3. Can I use wide egg noodles?
Absolutely, adjust cooking time, but they yield hearty texture.

4. Is this gluten-free?
Use gluten-free egg noodles and GF cream soup.

5. Can I prepare ahead?
Assemble early in the day, refrigerate, and start morning of serving.

Tips & Tricks

Sear meat before slow cooking for added depth.

Add a handful of frozen peas or carrots in the last 30 minutes for vegetables.

Stir in fresh parsley at the end to brighten flavors.

Use low-sodium broth to control salt levels.

Reheat with a splash of broth to refresh textures.

Recipe Variations

Creamy Italian Beef Tips:
Swap sour cream and Italian seasoning for mushroom soup and thyme.

Beef Stroganoff Style:
Stir in ½ cup sour cream after cooking and serve with egg noodles.

Spicy Beef Tips & Noodles:
Add ½ tsp crushed red pepper and serve with pickled jalapeños.

Vegetable Boost:
Add 1 cup baby spinach and diced carrots in the last hour of cooking.

Final Thoughts

Crockpot Beef Tips And Noodles is my go-to when I want hearty comfort without fuss. I’ve delivered this to neighbors recovering from surgery and brought it to potlucks where it’s always a hit.

My kids appreciate how tender the meat is, and my husband says it’s like a warm hug at the end of the day. Cooking this reminds me that simple ingredients, slow cooking, and a bit of patience can turn humble dishes into family favorites. I hope your family finds the same comfort in every spoonful.

Comforting Crockpot Beef Tips And Noodles

Crockpot Beef Tips And Noodles features tender beef, savory mushrooms and onions, cream-of-mushroom richness, and soft egg noodles—all slow-cooked into a comforting, hands-off meal.

Ingredients
  

  • 2  lbs beef chuck roast or stew meat cut into bite-size pieces
  • 1  cup sliced mushrooms optional
  • 1  medium onion chopped
  • 3  cloves garlic minced
  • 1 10.5  oz can cream of mushroom soup
  • 1  cup beef broth
  • 1  Tbsp Worcestershire sauce
  • 1  tsp dried thyme
  • ½  tsp black pepper
  • 8  oz egg noodles
  • 2  Tbsp butter for finishing
  • Salt to taste
  • Fresh parsley for garnish optional

Instructions
 

  • Cut beef into bite-sized pieces. Chop onion, mince garlic, and slice mushrooms if using.
  • Add beef, onions, garlic, mushrooms, soup, broth, Worcestershire, thyme, and pepper. Stir to combine.
  • Cover and cook on low for 7–8 hours or high for 3–4 hours until beef is tender.
  • Stir in egg noodles 30 minutes before serving. Cook until noodles are tender.
  • Stir in butter until melted. Adjust salt to taste.
  • Garnish with parsley and serve warm.

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