Introduction

This comforting dish of Beef Tips and Noodles is a hearty and satisfying meal perfect for any night of the week. Tender, slow-cooked beef in a flavorful sauce served over wide egg noodles makes for a classic, home-style dinner.

A white pan with a wooden handle holds a dish of egg noodles and beef chunks mixed together. The noodles are light yellow with a soft, slightly curled texture, and the beef pieces are medium brown with a tender look. The dish is sprinkled with small bits of green herbs on top, adding a fresh touch. There is a metal spoon inside the pan resting on the left side, partially covered by the noodles and beef. The background shows some herbs and uncooked noodles on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds beef roast, cut into 1-inch pieces
1 tablespoon butter
1/2 onion, diced
3 cups beef broth
2 bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon cornstarch
1/4 cup cold water
12 ounces extra wide egg noodles

Instructions

Step 1: Heat a large skillet over medium heat. Add the butter and diced onion, sautéing until the onion becomes translucent, about 3-4 minutes.
Step 2: Add the beef pieces to the skillet and brown them along with the onions for 8-10 minutes, stirring occasionally to ensure even cooking.
Step 3: Pour 2 cups of beef broth into the skillet. Add the bay leaves, dried thyme, salt, and pepper. Stir well and bring the mixture to a boil. Then reduce the heat to low, cover, and let simmer for 20-30 minutes until the beef is tender. As the broth reduces, slowly add the remaining 1 cup of beef broth to keep the mixture from drying out.
Step 4: In a small bowl, mix the cornstarch with the cold water until smooth. Stir this mixture into the skillet and cook for another 10 minutes, allowing the sauce to thicken.
Step 5: While the sauce thickens, cook the egg noodles separately according to the package instructions. Drain once cooked.
Step 6: Serve the tender beef and rich sauce over the cooked egg noodles. Enjoy your hearty meal!

Tips & Variations

For extra flavor, consider adding a splash of Worcestershire sauce or a teaspoon of garlic powder while simmering the beef.
You can substitute fresh thyme for dried thyme if available; just use a slightly larger amount.
Use wide egg noodles for the best texture, but any pasta shape you like will work well.

Storage

Store leftover beef tips and noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much.

How to Serve

A white frying pan with a light wooden handle holds cooked egg noodles mixed with medium brown beef chunks and garnished with finely chopped green parsley scattered evenly on top. The background is a white marbled surface. Surrounding the pan to the top left are fresh parsley and a whole onion, to the top right is a small white bowl filled with dry uncooked egg noodles spilling out slightly, and at the bottom right is a small beige bowl with chopped parsley next to a small sprig of fresh parsley. A white cloth with black and grey plaid lines rests to the bottom left side of the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, tougher cuts like chuck roast or stew meat work well since they become tender when simmered slowly.

Is it possible to make this recipe in a slow cooker?

Absolutely. Brown the beef and onions first, then combine all ingredients except the noodles in a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the cornstarch mixture near the end to thicken the sauce.