Old-Fashioned Beef Tips and Noodles
Old-Fashioned Beef Tips and Noodles is slow-simmered comfort in a bowl. Tender beef, rich gravy, and buttery egg noodles come together in the kind of cozy dinner that turns an ordinary night into something warm and grounded. This is classic comfort cooking made simple and satisfying, perfect for busy weekdays or quiet weekends when you want a meal that feels like home.
Servings: 6
Calories: 536kcal
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
- salt and pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups beef broth low sodium
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce low sodium
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 1 bay leaf
- 12 ounces egg noodles
- 2 tablespoons butter for the noodles
- parsley chopped, for garnish
Instructions
- Heat oil in a large Dutch oven or deep skillet over medium-high heat. Season beef generously with salt and pepper. Sear in batches until browned on all sides. Transfer to a plate.
- In the same pot, add onions and cook for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds. Sprinkle flour over and stir for 1 minute.
- Slowly stir in the beef broth, scraping up the browned bits. Add Worcestershire, soy sauce, thyme, paprika, and bay leaf. Return the beef (and any juices) to the pot. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 1½ hours, or until the beef is fork-tender and the gravy has thickened. Stir occasionally.
- Meanwhile, cook egg noodles according to package directions. Drain and toss with butter.
- Remove bay leaf. Spoon beef and gravy over noodles and garnish with chopped parsley. Serve with crusty bread or a side of peas if you’re keeping it classic.
Notes
- Use stew meat or chuck roast: Chuck gives you the most tender results because it breaks down beautifully during the long simmer. Stew meat works well too if that is what you have on hand.
- Brown the beef in batches: Crowding the pot steams the meat instead of searing it. Give the pieces room so they develop that deep, savory flavor that makes the gravy amazing.
- Scrape up the browned bits: When you add the broth, stir up all the flavor stuck to the bottom of the pot. This is where the gravy gets its richness.
- Low sodium broth is best: With Worcestershire and soy sauce already in the recipe, low sodium broth keeps the seasoning balanced.
- Simmer low and slow: The beef needs time to get tender. Keep the heat low, cover the pot, and let it do its thing. Your patience will be rewarded.
- Cook the noodles right before serving: Buttered egg noodles are at their best when freshly cooked. Tossing them in a little butter keeps them silky and ready to soak up the gravy.
- Remove the bay leaf: A tiny detail, but it matters. No one wants to find the leaf in their bowl.
- Adjust gravy thickness at the end: If you want it thicker, simmer uncovered for a few minutes. If you want it looser, splash in a little broth.
- Great for leftovers: Store the beef and noodles separately to keep everything at its best. Reheat gently and enjoy all over again.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 45g | Protein: 44g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 779mg | Potassium: 790mg | Fiber: 2g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 5mg
