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Crockpot Beef Tips and Noodles

Tender beef cubes simmered in a savory gravy, served over buttery egg noodles for an easy weeknight comfort meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.