Description
This Crockpot Beef Tips & Noodles recipe is a comforting and hearty slow-cooked meal perfect for busy days. Tender beef stew meat is simmered in a flavorful sauce made with beef broth, soy sauce, Worcestershire sauce, and Dijon mustard, then combined with creamy heavy cream, peas, and tender egg noodles for a complete and satisfying dish.
Ingredients
Scale
Beef and Aromatics
- 1.5 lbs beef stew meat (beef tips)
- 1 large onion, chopped
- 3 cloves garlic, minced
Sauce
- 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
Additional Ingredients
- 1/2 cup heavy cream
- 1 cup frozen peas (optional)
- 8 oz egg noodles
- 2 tbsp cornstarch (optional, for thickening)
Instructions
- Prepare the Beef: Place the beef stew meat in the crockpot. Add the chopped onion and minced garlic to the pot.
- Make the Sauce: In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Pour this mixture evenly over the beef in the crockpot.
- Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the beef is tender and flavorful.
- Prepare the Noodles: About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with cold water to create a slurry. Stir this into the crockpot and cook on high for an additional 15-20 minutes to thicken.
- Combine and Serve: Stir in the heavy cream and frozen peas (if using) into the crockpot. Cook for another 10 minutes to heat through. Finally, add the cooked egg noodles and gently toss everything together before serving.
Notes
- Beef stew meat can be substituted with chuck roast cut into cubes if preferred.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For a gluten-free version, use gluten-free soy sauce and noodles.
- Do not overcook the noodles; cook them just until al dente before adding at the end.
- Cornstarch slurry is optional; the sauce can be left thinner if desired.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
