Introduction

Beef Tips and Noodles is a comforting, hearty dish perfect for family dinners. Tender beef simmered in a savory broth served over wide egg noodles makes for a satisfying and easy meal.

A white pan filled with cooked egg noodles mixed with small, browned beef chunks and sprinkled with chopped green herbs evenly over the top. The noodles are soft and light yellow, swirling around the tender beef pieces which have a rich brown color. A silver fork rests inside the pan, lifting some noodles and beef. The background is a white marbled surface with some fresh green herbs and a blurred bowl of dry pasta in the distance, creating a fresh, clean setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds beef roast (cut into 1-inch pieces)
1 tablespoon butter
1/2 onion (diced)
3 cups beef broth
2 bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon cornstarch
1/4 cup cold water
12 ounces extra wide egg noodles

Instructions

Step 1: Heat a large skillet over medium heat. Add the butter and diced onion, sautéing until the onion becomes translucent, about 3-4 minutes.
Step 2: Add the beef pieces to the skillet and brown them with the onions, cooking for 8-10 minutes over medium heat.
Step 3: Pour in 2 cups of beef broth, then add the bay leaves, dried thyme, salt, and pepper. Stir to combine and bring to a boil. Reduce the heat, cover, and let simmer for 20-30 minutes until the beef is tender. As the broth cooks down, slowly add the remaining 1 cup of beef broth to prevent drying out.
Step 4: In a small bowl, mix the cornstarch with cold water until smooth. Stir this mixture into the skillet and continue cooking for about 10 minutes until the sauce thickens.
Step 5: While the sauce thickens, cook the egg noodles according to the package instructions in a separate pot.
Step 6: Serve the tender beef tips and rich sauce over the cooked egg noodles and enjoy!

Tips & Variations

For extra flavor, add a splash of Worcestershire sauce or a small splash of red wine when simmering the beef.
Switch up the herbs by using rosemary or oregano in place of thyme.
If you prefer a thicker sauce, mix in an additional teaspoon of cornstarch with cold water before adding it to the skillet.
Use wide egg noodles or even pappardelle for a similar texture that holds the sauce well.

Storage

Store leftover beef tips and noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth if needed to loosen the sauce.

How to Serve

A white plate holds a serving of spiral egg noodles mixed with chunks of tender brown beef, all coated in a glossy, light brown gravy with visible specks of black pepper. The noodles are thick and wavy, piled loosely, with small bits of green parsley scattered on top to add a pop of color. A silver fork rests on the right side of the plate, placed on a striped grey and white cloth on a white marbled surface. In the blurred background, there is a white bowl filled with more of the same dish and a small beige dish holding more chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or stew meat work well as they become tender with slow cooking. Avoid lean cuts that may dry out.

Can I prepare this dish ahead of time?

Absolutely. The beef tips actually taste better after sitting overnight as the flavors deepen. Just reheat before serving and cook the noodles fresh.