Description
A comforting and easy slow cooker recipe featuring tender beef tips simmered in a savory mushroom sauce, served over soft egg noodles. Perfect for a hassle-free, hearty meal that requires minimal prep and delivers rich, flavorful results.
Ingredients
Scale
Beef and Sauce
- 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
Thickening Slurry (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Serving
- 12 oz egg noodles, cooked separately
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef and sauté aromatics: In a skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes to develop flavor. Transfer browned beef to the crockpot. In the same skillet, sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes, then add them to the crockpot with the beef.
- Add liquids and seasoning: Pour the beef broth, cream of mushroom soup, Worcestershire sauce, and soy sauce into the crockpot. Sprinkle in onion powder, garlic powder, black pepper, and salt to taste. Stir everything together to combine the ingredients well.
- Slow cook the beef tips: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the flavors have melded beautifully.
- Cook the egg noodles: About 15 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Optional – Thicken the sauce: If you prefer a thicker sauce, mix cornstarch with cold water to form a slurry. Stir the slurry into the crockpot sauce, cover, and cook on high for an additional 15-20 minutes until the sauce thickens.
- Serve: Spoon the beef tips and mushroom sauce over the cooked egg noodles. Garnish with chopped fresh parsley for a burst of color and freshness. Enjoy your hearty and comforting meal!
Notes
- Browning the beef before adding to the slow cooker enhances flavor but can be skipped for convenience.
- The cornstarch slurry is optional; the sauce will be thinner without it.
- You can substitute egg noodles with wide pasta or mashed potatoes if preferred.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
Keywords: beef tips, crockpot recipes, slow cooker beef, mushroom sauce, easy dinner, comfort food, beef stew, egg noodles