Recipe

Beef Tips and Noodles

Tender, seared beef tips simmered in a rich brown gravy and served over egg noodles for an easy, cozy dinner.

By Matt Campbell

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4.8

A shallow bowl of egg noodles topped with tender beef tips and glossy brown gravy, sprinkled with chopped parsley on a wooden table with a linen napkin

Beef tips and noodles is one of those dinners that feels like it took all day, even when it did not. You get juicy bites of beef, a savory gravy that clings to every noodle, and that whole cozy-carb situation that makes people stop talking for a second.

My version keeps things simple and accessible: sear the beef for flavor, build a fast gravy with pantry staples, then let it simmer until the meat is actually tender. The only real trick is choosing the right finish line. Do not cook by the minute hand. Cook until it is fork-tender.

Raw beef tips, sliced onions, garlic, beef broth, Worcestershire sauce, flour, butter, and egg noodles arranged on a bright kitchen counter

Why It Works

Tender beef without drama: Quick sear for flavor, then a gentle simmer that does the heavy lifting (with timing guidance by cut).
Gravy that actually tastes like something: Onion, garlic, Worcestershire, and a little Dijon add depth so it is not just salty brown sauce.
Big payoff, manageable dishes: One pot for the beef and gravy, plus a second pot for noodles. Worth it.
Noodles that soak it up: Egg noodles are classic here, but you can swap in what you have and still win.

Pairs Well With

Storage Tips

Refrigerator: Store beef and gravy in an airtight container for up to 4 days. Keep noodles separate if you can, so they do not drink all the gravy overnight.

Freezer: Freeze beef and gravy (without noodles) for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm beef and gravy gently in a saucepan over medium-low, adding a splash of beef broth or water to loosen. Microwave works too, but stir halfway through so the gravy heats evenly. Reheat noodles separately, then combine.

A glass meal prep container filled with beef tips and brown gravy next to a separate container of cooked egg noodles on a kitchen counter

Common Questions

What cut of beef works best for beef tips and noodles?

I like sirloin tips when I want a faster cook and a leaner, steakier bite. If you want that fall-apart, braised tenderness, chuck is the move. Stew meat can be great too, but it is a mixed bag (often chuck, sometimes other cuts), so treat the cook time as a range and go by tenderness, not the clock.

How do I keep beef tips from turning tough?

First, keep the heat gentle. A hard boil will tighten meat fast. After that, it depends on the cut:

Chuck or collagen-rich stew meat: If it is chewy, it usually needs more time at a gentle simmer until it turns fork-tender.
Sirloin tips (lean): These can go from tender to dry if they simmer too long. Start checking earlier and pull them as soon as they are tender.

Either way, your best cue is this: a fork should slide in easily, and the pieces should yield without a fight.

Can I make this in a slow cooker?

Yes. Sear the beef and sauté the onion and garlic first (that flavor matters), then add everything except the cornstarch slurry. Cook on low for 6 to 8 hours or high for 3 to 4 hours, but use fork-tender as your finish line, since slow cookers vary. Thicken at the end with the slurry, then serve over noodles.

Can I use pasta besides egg noodles?

Absolutely. Wide egg noodles are classic, but rotini, pappardelle, or even mashed potatoes work great. If you use a thinner pasta, go a little thicker on the gravy so it coats instead of pooling.

My gravy is too thin. How do I fix it?

Let it simmer uncovered for a few minutes to reduce, then add a bit more cornstarch slurry (small amounts, stir, simmer, repeat). If it gets too thick, loosen it with a splash of broth.

Why flour and cornstarch? Do I need both?

You do not have to use both. The light flour on the beef helps with browning and gives the gravy a tiny head start. The cornstarch slurry is optional, but it is my insurance policy for that glossy, cling-to-the-noodles finish.

If you prefer, skip the slurry and just simmer a little longer to reduce. Or skip the flour and rely on the slurry for thickening.

Can I add mushrooms?

Please do. Sauté 8 ounces of sliced mushrooms right after the onions, then continue as written. They make the gravy taste like it has been working overtime.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or deep skillet with lid
Cutting board and chef’s knife
Measuring spoons and cups
Wooden spoon or spatula
Small bowl or jar (for cornstarch slurry)
Large pot (for boiling noodles)

I love this dish because it is the kind of dinner that makes the kitchen smell like you know what you are doing, even if you are cooking in sweatpants with one clean spoon left. I chased culinary school on paper, but I learned the most from nights like this: one pot for the beef, one pot for the noodles, a little patience, and tasting until it clicks. Beef tips and noodles is comfort food with a backbone. The gravy is the whole point, and I fully support dragging a piece of bread through the pan when nobody is looking.