Why You’ll Love This Recipe
- Effortless Crockpot Cooking – Just set it and forget it!
- Rich & Savory Flavor – Soy sauce, Worcestershire, and Dijon mustard create a deep, delicious sauce.
- Tender & Juicy Beef – Slow cooking ensures melt-in-your-mouth beef tips.
- Perfect for Meal Prep – Leftovers store well and taste even better the next day.
Ingredients
- 1.5 lbs beef stew meat (beef tips)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1 cup frozen peas (optional)
- 8 oz egg noodles
- 2 tbsp cornstarch (optional, for thickening)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beef – Place the beef stew meat in the bottom of the crockpot. Add the chopped onion and minced garlic.
- Make the Sauce – In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Pour over the beef.
- Slow Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the beef is tender.
- Cook the Noodles – About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
- Thicken the Sauce (Optional) – If a thicker sauce is desired, mix cornstarch with cold water to form a slurry. Stir it into the crockpot and cook on high for 15-20 minutes until thickened.
- Combine & Serve – Stir in the heavy cream and frozen peas (if using). Cook for 10 more minutes, then toss in the cooked egg noodles. Serve warm and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: Up to 7 hours 10 minutes
Variations
- Make It Spicy – Add red pepper flakes or a dash of hot sauce.
- Mushroom Lover’s Version – Add sliced mushrooms in the last hour of cooking.
- Dairy-Free Option – Replace heavy cream with coconut milk or omit it.
- Extra Hearty – Serve with mashed potatoes instead of noodles.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a saucepan over medium heat or microwave in 30-second intervals, stirring between each.
FAQs
Can I use a different cut of beef?
Yes! Chuck roast, sirloin, or short ribs work well for this recipe.
Do I have to sear the beef first?
No, but searing the beef before slow cooking can add extra flavor.
Can I use chicken instead of beef?
Yes, but reduce the cooking time to 4-5 hours on low or 2-3 hours on high.
What’s the best way to thicken the sauce?
Use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) or let the sauce reduce naturally.
Can I cook the noodles in the crockpot?
It’s best to cook them separately to prevent them from getting mushy.
What can I serve with beef tips & noodles?
A side of roasted vegetables, garlic bread, or a simple salad complements this dish.
How do I make it gluten-free?
Use tamari instead of soy sauce and swap egg noodles for gluten-free pasta.
Can I add wine for extra flavor?
Yes! Add 1/4 cup red wine to the sauce for a deeper taste.
Can I make this in an Instant Pot?
Yes! Pressure cook on high for 25 minutes, then do a quick release before adding the cream and noodles.
Can I prepare this ahead of time?
Yes! Assemble everything except the noodles in the crockpot the night before, store in the fridge, and start cooking the next day.
Conclusion
Crockpot Beef Tips & Noodles is the ultimate comfort food—rich, creamy, and loaded with tender beef and savory flavors. Whether for a cozy family dinner or meal prep, this slow-cooker classic is sure to be a hit!
Print
Crockpot Beef Tips & Noodles
- Total Time: Up to 7 hours 10 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Crockpot Beef Tips & Noodles recipe features tender, slow-cooked beef in a rich, savory sauce, served over buttery egg noodles. A perfect comfort food for busy weeknights, this easy slow cooker meal is packed with flavor and requires minimal prep.
Ingredients
- 1.5 lbs beef stew meat (beef tips)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ cup heavy cream
- 1 cup frozen peas (optional)
- 8 oz egg noodles
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Prepare the Beef: Place beef stew meat in the slow cooker. Add chopped onion and minced garlic.
- Make the Sauce: In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Pour over the beef.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until beef is tender.
- Cook the Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
- Thicken the Sauce (Optional): If a thicker sauce is desired, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the slow cooker and cook on high for 15-20 minutes until thickened.
- Combine & Serve: Stir in heavy cream and frozen peas (if using). Cook for 10 more minutes, then toss in the cooked egg noodles. Serve warm and enjoy!
Notes
- Make It Spicy: Add red pepper flakes or a dash of hot sauce.
- Mushroom Lover’s Version: Add sliced mushrooms in the last hour of cooking.
- Dairy-Free Option: Replace heavy cream with coconut milk or omit it.
- Extra Hearty: Serve over mashed potatoes instead of noodles.
- Wine for Depth: Add ¼ cup red wine for extra richness.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Baking
- Cuisine: American
