Crockpot Beef Tips & Noodles

I’ve made this crockpot beef tips and noodles more times than I can count on tired weeknights—and it never disappoints. Tender cubes of beef simmer in a savory gravy, finished with a splash of sour cream and spooned over buttery egg noodles. It’s the kind of comfort-food dinner that’s easy to prep in the morning and still tastes like you cooked all night.

Why you’ll love this dish

This recipe is the perfect blend of low-effort and high-comfort. Pop everything into the crockpot, walk away, and come home to a rich beef gravy that coats soft egg noodles. It’s family-friendly, budget-conscious (stew meat stretches far), and great for serving a crowd or packing lunches for the week.

“A weeknight lifesaver—fall-apart beef, creamy gravy, and noodles that soak up every bit. My kids ask for this every time I make it.” — home cook review

What makes it special:

• Minimal hands-on time: prep in 10–15 minutes, then slow-cook.
• Deep flavor from a long, slow simmer—no fancy techniques required.
• Versatile: swap noodles for mashed potatoes or rice, or adjust herbs to taste.
• Crowd-pleasing textures: tender beef plus silky gravy and springy egg noodles.

How this recipe comes together

The process is straightforward: cube the stew meat and add aromatics to the crockpot, pour in a simple beef broth and Worcestershire mix, and let the slow cooker do the heavy lifting until the beef is fall-apart tender. Finish by thickening the cooking liquid with a flour slurry and stirring in sour cream right before serving so the sauce stays silky and not curdled. Serve over cooked egg noodles for a classic plate.

Gather these items

• 2 pounds beef stew meat, cut into 1-inch cubes (chuck works well)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth (use low-sodium if preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/2 cup water
• 1/2 cup sour cream
• 12 ounces egg noodles, cooked and drained

Notes and substitutions:

• Swap cornstarch for the flour slurry (use 2 tablespoons cornstarch + 2 tablespoons cold water) for a clearer, glossy gravy.
• Greek yogurt can replace sour cream (fold in off heat) but may be tangier.
• For gluten-free, use a GF flour blend or cornstarch and GF noodles.

How to prepare it

1. Place the 1-inch cubed beef, chopped onion, and minced garlic in the crockpot. Spread evenly.
2. In a bowl, whisk the beef broth, Worcestershire sauce, salt, pepper, and dried thyme. Pour over the beef mixture.
3. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is fork-tender.
4. To thicken the sauce, whisk the 1/4 cup flour into 1/2 cup cold water until smooth. Stir this slurry into the crockpot. Turn the crockpot to high and cook an additional 30 minutes.
5. Stir in the 1/2 cup sour cream just before serving. Heat gently—do not boil—to keep the cream from breaking.
6. Spoon the beef tips and gravy over cooked, drained egg noodles and serve.

Best ways to enjoy it

• Classic plate: scoop hot beef tips and gravy over a bed of buttery egg noodles.
• Hearty swap: serve over mashed potatoes, rice, or creamy polenta for a different texture.
• Garnishes: chopped parsley or chives, a sprinkle of grated Parmesan, or a few steamed green beans on the side.
• For a bright contrast, serve with a crisp green salad or roasted Brussels sprouts to cut the richness.

Storage and reheating tips

• Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
• Freeze in portions for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheat on the stovetop over low heat until the mixture reaches 165°F, adding a splash of broth if the gravy is too thick. Microwaving is fine for single portions—cover and stir halfway through.
• Safety note: Always reheat until steaming hot (165°F) and never refreeze previously frozen leftovers unless they were fully thawed in the fridge.

Pro chef tips

• Optional sear: Browning the stew meat in a hot skillet before adding to the crockpot adds a caramelized flavor. It’s not required, but it improves depth.
• Keep noodles separate: Cook egg noodles al dente and keep them aside. Toss with butter or a little oil so they don’t clump and get mushy in leftovers.
• Add finishing acidity: A teaspoon of red wine vinegar or a squeeze of lemon at the end brightens the gravy.
• Prevent curdling: Let the crockpot cool slightly off heat before stirring in sour cream, or temper it by whisking a few tablespoons of hot gravy into the sour cream first.

Creative twists

• Mushroom beef tips: Add 8 ounces sliced mushrooms in the last hour of cooking for an earthy boost.
• Red wine upgrade: Replace 1/2 cup of the beef broth with a dry red wine for deeper flavor.
• Slow-cooker stroganoff style: Add 1–2 teaspoons Dijon mustard and a splash of beef consommé; finish with sour cream and dill.
• Vegetarian swap: Use thick mushroom stew and vegetable broth; omit sour cream or use a dairy-free alternative for a creamy finish.

Your questions answered

Q: Can I brown the beef first?
A: Yes—searing cubes in a hot pan for 4–6 minutes before adding them to the crockpot adds flavor, but it’s optional if you’re short on time.

Q: Will sour cream curdle in the slow cooker?
A: Sour cream can separate if boiled. Stir it in off heat or with the cooker on low and avoid returning to a full boil. Alternatively, use heavy cream for more heat stability.

Q: Can I cook the noodles in the crockpot with the beef?
A: It’s not recommended. Egg noodles will become overly soft and gummy if cooked in the slow cooker. Cook them separately and add at serving.

Q: How can I make the gravy thicker or thinner?
A: For thicker gravy, add more flour slurry (1 tbsp flour mixed with 2 tbsp water) and cook 15–30 minutes on high. For thinner, whisk in small amounts of hot broth until you reach the desired consistency.

Q: How long does this take from start to finish?
A: Hands-on time is about 10–15 minutes. Slow-cookers require 4–8 hours: 4–5 hours on high or 7–8 hours on low, plus 30 minutes to thicken.

Conclusion

This crockpot beef tips and noodles recipe is a go-to for easy, comforting meals with minimal hands-on work. If you want a reference with similar methods and additional variations, check this classic Slow-Cooker Beef Tips and Noodles Recipe – Food.com. For another regional take and serving ideas, see Slow Cooker Beef and Noodles – Southern Bite.

Enjoy the leftovers—this one tastes even better the next day.

Crockpot Beef Tips and Noodles

Tender beef cubes simmered in a savory gravy, served over buttery egg noodles for an easy weeknight comfort meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes Chuck works well
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth Use low-sodium if preferred
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour For thickening the sauce
• 1/2 cup water For flour slurry
• 1/2 cup sour cream
• 12 ounces egg noodles, cooked and drained

Method

 

Preparation

1. Place the cubed beef, chopped onion, and minced garlic in the crockpot. Spread evenly.
2. In a bowl, whisk together the beef broth, Worcestershire sauce, salt, pepper, and dried thyme. Pour this mixture over the beef.

Cooking

1. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is fork-tender.
2. To thicken the sauce, whisk together the flour and water to create a slurry. Stir this into the crockpot, turn to high, and cook for an additional 30 minutes.
3. Stir in the sour cream just before serving, heating gently without boiling.
4. Serve the beef and gravy over the cooked, drained egg noodles.

Notes

For a clearer gravy, swap cornstarch for the flour slurry. Greek yogurt can replace sour cream for a tangier option. For gluten-free, use a GF flour blend or cornstarch and GF noodles.