Description
A comforting and easy-to-make recipe for tender beef tips slow-cooked in a flavorful mixture of onion soup, brown gravy, cream of mushroom soup, and beef broth. Perfectly paired with soft egg noodles to create a hearty and satisfying meal.
Ingredients
Scale
Beef Tips
- 1 lb stew meat
- 1 pack Lipton onion soup mix
- 1 pack brown gravy mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 small can mushrooms, drained (approximately 4 oz)
- 1 can beef broth (10.5 oz, same size as the soup can)
Noodles
- Egg noodles (quantity as desired, typically 8 oz or 4 cups uncooked)
Instructions
- Prepare the Crockpot: Begin by placing the stew meat into the crockpot. Add the onion soup mix, brown gravy mix, cream of mushroom soup, drained mushrooms, and beef broth. Stir all ingredients together gently until evenly combined to create a rich and flavorful base.
- Slow Cook: Cover the crockpot with its lid and set to cook on low heat. Allow it to cook for 8 hours. This slow cooking process tenderizes the beef and allows the flavors to meld beautifully, resulting in a rich and hearty beef tip mixture.
- Cook the Noodles: Approximately 30 minutes before the beef tips are done, cook the egg noodles according to the package instructions until al dente. Once cooked, drain the noodles well and set aside.
- Finish the Dish: When the beef tips are fully cooked and tender, stir the cooked egg noodles into the crockpot. Mix thoroughly to coat the noodles with the flavorful beef gravy. Serve the dish hot for a comforting, ready-to-eat meal.
Notes
- You can substitute the stew meat with chuck roast cut into cubes for similar results.
- If you prefer a thicker gravy, you can cook the beef tips uncovered for the last 30 minutes to reduce some liquid.
- Adding fresh herbs such as thyme or parsley near the end of cooking can enhance the flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
