Tender Beef Tips and Noodles in Mushroom Gravy
This beef tips and noodles recipe turns an inexpensive cut of beef into a deeply comforting meal. You brown the meat, then let it simmer slowly with mushrooms and onions until the gravy is thick and the beef pulls apart with a fork.
Most of the work happens in one Dutch oven, so there isn’t much to clean up. You boil the noodles while the meat finishes, then toss everything together. It’s the kind of dish that asks for a little time, not a lot of effort.
Why This Beef Tips Recipe Works
The long simmer on low heat transforms tough stew meat into something remarkably tender. Mushrooms and a spoonful of tomato paste give the gravy an earthy sweetness that store-bought shortcuts can’t match.
The gravy clings to wide egg noodles better than any thin sauce I know, and the beef tips soak up every bit of flavor. Leftovers taste even better the next day, which makes this a smart choice when you want to cook once and eat twice.
Ingredients
- 2 lbs beef chuck, cut into 1 1/2‑inch cubes: stew meat works too, just cut any large pieces to a consistent size.
- 8 oz cremini mushrooms, quartered: white button mushrooms are a fine substitute.
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tbsp all‑purpose flour: half for dredging the beef, the rest for the gravy.
- 2 tbsp vegetable oil: enough to brown the meat without smoking.
- 2 tbsp unsalted butter
- 3 cups beef broth: low‑sodium gives you control over the salt level.
- 1 tbsp soy sauce: adds a savory backbone without tasting Asian.
- 1 tbsp tomato paste: deepens the color and adds a subtle sweetness.
- 1/2 tsp dried thyme
- Salt and black pepper
- 12 oz wide egg noodles
- Fresh parsley, for serving
Variations / Substitutions
- Swap the beef: boneless short ribs or trimmed brisket work well, but add 15 to 20 minutes to the braising time.
- Change the mushrooms: baby bella, shiitake, or a mix are all good. If you don’t like mushrooms, leave them out, but you’ll lose some depth in the gravy.
- Add a splash of wine: replace a half cup of the broth with dry red wine for a richer sauce.
- Go dairy‑free: use all oil instead of butter, and toss the noodles with olive oil.
- Throw in vegetables: diced carrots or parsnips can go in when you add the broth; they’ll cook down beautifully.
For a creamier dish, try our Classic Beef Stroganoff.
How to Make Beef Tips and Noodles
Step 1: Sear the Beef Tips
Place a large Dutch oven over medium‑high heat. Pat the beef cubes dry with paper towels, then season them generously with salt and pepper. Toss the beef with about 2 tbsp of the flour to coat lightly, shaking off any excess. Add the 2 tbsp vegetable oil to the hot pot, then slide in half the beef in a single layer. Let it cook undisturbed for roughly 3 minutes, until a deep brown crust forms, then flip and brown the other side for another 3 minutes.
Do not crowd the pan. Work in batches so the meat sears instead of steaming. Transfer the browned beef to a plate and repeat with the remaining cubes, adding a splash more oil if the pot looks dry. The dark bits stuck to the bottom are pure flavor, so leave them right where they are.
Step 2: Sauté the Mushrooms and Onions
Lower the heat to medium and drop in the 2 tbsp butter. Once it melts, add the diced onion and cook, stirring now and then, for 4 to 5 minutes until the pieces turn soft and translucent. Toss in the quartered mushrooms and cook another 5 minutes, until they release their moisture and start to crisp at the edges.
A pinch of salt at this stage helps the mushrooms give up liquid faster. Stir in the minced garlic and the 1 tbsp tomato paste, then cook for 1 minute until the garlic smells fragrant and the paste darkens a shade.
Step 3: Build the Gravy
Sprinkle the remaining 1 tbsp flour over the vegetables and stir nonstop for 1 minute to cook out the raw flour taste. Slowly pour in the 3 cups beef broth while scraping up every browned bit from the bottom of the pot with a wooden spoon.
Add the 1 tbsp soy sauce and the 1/2 tsp dried thyme. Bring the liquid to a steady simmer, then return the beef and any juices that collected on the plate back to the pot. Give it a gentle stir; the broth will look thin at first, but it will thicken as it braises.
Step 4: Braise the Beef
Partially cover the pot with a lid, leaving a small gap for steam to escape. Turn the heat down to low so the liquid barely bubbles. Let the beef simmer for 1 to 1 1/2 hours, stirring once or twice, until the meat is fork‑tender and the gravy has reduced into a rich, dark sauce.
Check the pot after an hour. If the gravy still seems thin, simmer uncovered for the last 15 minutes. If it has become too thick, stir in a few tablespoons of water or extra broth. The beef is ready when a fork slides in with almost no resistance and the fibers pull apart easily.
Step 5: Toss the Noodles with the Beef and Gravy
About 15 minutes before the beef finishes, bring a large pot of salted water to a boil. Cook the 12 oz egg noodles according to the package directions until tender, then drain well. Toss them with a small pat of butter or a drizzle of olive oil to keep them from clumping.
Pile the buttered noodles into a wide serving bowl or a large platter. Spoon the beef tips and all that glossy gravy right over the top, or fold everything together gently so every noodle gets coated. Scatter a handful of chopped fresh parsley across the dish and serve hot.
A Few Tips for Tender Beef Tips
- Dry the beef well before flouring.: Any surface moisture will steam the meat instead of letting it sear. A good paper‑towel pat‑down makes a real difference.
- Don’t rush the browning.: That dark crust is where the gravy gets its deep, savory character. Give each side a solid 3 minutes before you flip.
- Use chuck roast if you can.: It has more marbling than pre‑cut stew meat, which means a more buttery texture after braising.
- If the gravy tastes flat at the end, a small splash of Worcestershire or a light pinch of salt usually fixes it. Taste before adding, since the broth and soy sauce already carry salt.
Approximate braising times by beef tip size:
| Beef Tip Size | Braise Time (low simmer) |
|---|---|
| 1‑inch cubes | 1 hour |
| 1 1/2‑inch cubes | 1 hour 15 mins |
| 2‑inch chunks | 1 hour 30 mins |
Storing Leftover Beef Tips and Noodles
- Refrigerate: Store the beef and gravy in an airtight container for up to 4 days. Keep the noodles separate so they don’t soak up all the sauce and turn mushy.
- Reheating: Warm the beef gently on the stove with a splash of broth. The noodles take only a minute in the microwave or a quick dip in hot water.
- Freeze: The beef and gravy freeze well for up to 3 months. Thaw overnight in the fridge before reheating. Noodles are best made fresh.
What to Serve With Beef Tips and Noodles
A simple green salad with a sharp vinaigrette cuts through the richness of the gravy without fighting it. Steamed green beans or roasted broccoli add a crisp, clean contrast next to the tender meat. For a heartier plate, a thick slice of crusty bread on the side soaks up every last drop of sauce.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker with the broth and seasonings. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in a flour or cornstarch slurry at the end if you want a thicker gravy.
What’s the best cut of beef for tips?
Beef chuck is the best choice because it becomes incredibly tender during braising. Trimmed brisket or round steak will also work, but they won’t have quite the same buttery texture.
Can I use a different kind of noodle?
Absolutely. Wide egg noodles are the classic pairing, but pappardelle, fettuccine, or even a pile of creamy mashed potatoes are all welcome.
My gravy is too thin; how do I fix it?
Simmer the beef uncovered for 10 to 15 minutes to reduce the liquid. If it still needs help, whisk 1 tbsp cornstarch with 1 tbsp cold water, stir it into the bubbling gravy, and let it cook for a minute until it thickens.
Beef Tips and Noodles Recipe
Ingredients
Method
- Pat the beef dry, season with salt and pepper, and dredge in 2 tbsp flour. Brown half the beef in hot oil for 3 minutes per side, then repeat with the rest. Transfer to a plate.
- Melt butter in the same pot over medium heat. Add onion and cook 4 to 5 minutes until soft. Add mushrooms and cook 5 minutes more. Stir in garlic and tomato paste, cooking 1 minute.
- Sprinkle the remaining 1 tbsp flour over the vegetables and stir for 1 minute. Pour in the beef broth a little at a time while scraping up the browned bits. Add soy sauce and thyme, bring to a simmer, then return the beef to the pot.
- Partially cover and simmer on low for 1 to 1 1/2 hours, until the beef is fork‑tender and the gravy has thickened.
- Cook the egg noodles according to the package directions. Drain and toss with butter. Spoon the beef and gravy over the noodles and garnish with fresh parsley.
