Name: Creamy Beef Tips with Egg Noodles
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 lbs beef stew meat or sirloin tips, cut into bite-sized pieces; 2 tbsp olive oil or butter; 1 onion, chopped; 2–3 cloves garlic, minced; 8 oz mushrooms, sliced (optional); 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce (optional); 1 can (10.5 oz) cream of mushroom soup or 3/4 cup heavy cream; 1 tbsp all-purpose flour or 1 tsp cornstarch (for thickening, optional); Salt and black pepper to taste; 2 tbsp fresh parsley, chopped (for garnish); 12 oz wide egg noodles, cooked and buttered

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This Creamy Beef Tips with Egg Noodles recipe is pure comfort food — tender chunks of beef simmered in a rich, creamy gravy and served over buttery egg noodles. I love how hearty and satisfying it is, especially on chilly nights when I’m craving something warm and filling. The beef turns out melt-in-your-mouth tender, and the sauce clings perfectly to every noodle.

Why You’ll Love This Recipe

I love this dish because it’s simple to make yet feels like something straight out of a cozy family restaurant. The combination of seared beef, savory mushrooms, and creamy sauce makes it irresistibly flavorful. I also love how versatile it is — I can use the slow cooker, Instant Pot, or stovetop and still get perfect results. It’s one of those recipes that tastes even better the next day, making it ideal for meal prep or leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef stew meat or sirloin tips, cut into bite-sized pieces
Olive oil or butter
Onion, chopped
Garlic, minced
Mushrooms, sliced (optional but highly recommended)
Beef broth
Worcestershire sauce
Soy sauce (optional, for deeper flavor)
Cream of mushroom soup or heavy cream
All-purpose flour or cornstarch (for thickening)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Wide egg noodles, cooked and buttered

Directions

I start by seasoning the beef tips with salt and pepper.
In a large skillet or Dutch oven, I heat olive oil over medium-high heat and sear the beef on all sides until browned. I remove it from the pan and set it aside.
In the same pan, I sauté the onions and mushrooms until softened, then add the garlic and cook for another 30 seconds.
I pour in the beef broth, Worcestershire sauce, and soy sauce, scraping up any browned bits from the bottom of the pan.
I return the beef to the skillet, reduce the heat, cover, and let it simmer gently for about 45 minutes to 1 hour, or until the beef is tender.
I stir in the cream of mushroom soup (or heavy cream) and let it heat through. If the sauce needs thickening, I whisk together a little flour or cornstarch with water and stir it in until the gravy reaches my preferred consistency.
I adjust seasoning with salt and pepper, then serve the beef and creamy gravy over a bed of warm, buttered egg noodles.
I like to sprinkle chopped parsley on top before serving for a touch of freshness.

Servings and timing

This recipe makes about 4–6 servings. It takes roughly 15 minutes to prepare and about 1 hour to cook on the stovetop. From start to finish, I can have this hearty meal on the table in around 1 hour and 15 minutes.

Variations

I sometimes add a splash of red wine while deglazing the pan for a richer sauce.
For a lighter version, I replace the cream soup with Greek yogurt or sour cream.
If I want a bit of tang, I add a teaspoon of Dijon mustard to the sauce.
I like to serve it over mashed potatoes or rice instead of noodles for a change.
For extra depth, I stir in a few dashes of smoked paprika or a pinch of thyme.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I do it gently on the stovetop or in the microwave, adding a splash of broth or milk if the sauce thickens too much. It also freezes beautifully — I cool it completely, portion it out, and freeze for up to 3 months. When ready to serve, I thaw overnight in the fridge and reheat slowly until creamy again.

FAQs

Can I make this in a slow cooker?

Yes, I often make it in the slow cooker. I sear the beef first, then add all ingredients (except cream or thickener) and cook on low for 6–8 hours. I stir in the cream or soup at the end.

What cut of beef works best?

I like using sirloin tips, stew meat, or chuck roast cut into cubes — anything that becomes tender with slow cooking.

Can I use something other than cream of mushroom soup?

Yes, I sometimes make a quick homemade sauce with heavy cream and a tablespoon of flour or cornstarch instead of the canned soup.

Do I have to include mushrooms?

No, I can leave them out if I prefer, but they add a great earthy flavor that complements the beef perfectly.

Can I make this ahead of time?

Absolutely. It reheats wonderfully, and the flavors deepen after sitting overnight. It’s a great make-ahead meal for busy weeks.

Conclusion

This Creamy Beef Tips with Egg Noodles recipe is everything I want in a comfort meal — rich, savory, and satisfying. The tender beef, creamy gravy, and buttery noodles come together in a dish that feels both homestyle and elegant. I love how easy it is to make, how delicious it tastes, and how it always brings that cozy, comforting feeling to the dinner table.