Tips
This crock pot beef tips and egg noodles recipe transforms weeknight dinner into a hands-off, flavor-packed meal that needs just 30 minutes of prep. The secret lies in searing beef tips first—creating a rich, caramelized crust that infuses the slow cooker with deep, savory notes while the noodles absorb every last bit of that tender beef flavor. I developed this after years of testing crock pot recipes that either left beef dry or noodles mushy, and this version finally nailed it.
What makes this recipe work is the balance: high heat for browning (not skipping this step!) followed by low-and-slow cooking that melts the beef into tender, fork-friendly pieces. The egg noodles cook directly in the crock pot with the beef, absorbing the juices and developing a subtle chewiness that pairs perfectly with the rich beef sauce. No need for complicated techniques—just a few simple ingredients and your crock pot does the heavy lifting.
By the time you're ready to serve, you'll have a restaurant-quality dish with melt-in-your-mouth beef tips floating in a velvety sauce, all clinging to perfectly cooked egg noodles. The aroma alone will have everyone gathering at the table, and the best part? You didn't have to lift a finger after that initial prep. This is comfort food at its finest—warm, satisfying, and ready in under three hours with almost no effort.
Pair it with steamed green beans or a simple side salad to complete the meal. The beauty of this recipe is its flexibility—double the beef for leftovers, or add mushrooms for extra umami. Let's get cooking!
Ingredients for beef tips and egg noodles recipe crock pot
Pantry staples plus beef tips—simple ingredients for a restaurant-worthy crock pot dinner.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Tips 🥩 | 1 ½ lb | Chuck roast cut into 1-inch pieces |
| Egg Noodles 🍜 | 12 oz | Uncooked, medium width |
| Yellow Onion 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for even distribution |
| Beef Broth 💧 | 1 ½ cups | Low sodium preferred |
| Tomato Paste 🍅 | 1 tbsp | Smooth, no sugar added |
| Worcestershire Sauce 🍯 | 1 tbsp | Vegetarian if needed |
| Dry Red Wine 🍷 | ½ cup | Cabernet Sauvignon or Merlot |
| Olive Oil 🫒 | 1 tbsp | For searing beef tips |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
The beef tips are non-negotiable for texture. Chuck roast is your best bet—it's flavorful and breaks down beautifully. Grab it pre-cut from the meat counter at Kroger or Walmart for convenience, or ask your butcher to cube it. Look for pieces with good marbling—they'll stay juicier. The egg noodles? Barilla or De Cecco are my go-tos—they hold up well in the slow cooker without getting mushy. If you can't find egg noodles, regular pasta works in a pinch, but the texture won't be quite the same.
No red wine? Substitute beef broth—just add an extra 1/4 cup. Worcestershire sauce is key for depth, but if you're vegetarian, use a veggie version or skip it entirely. The tomato paste can be swapped for crushed tomatoes if you prefer, though it'll be slightly chunkier. For the flour, all-purpose works fine, but if you're gluten-free, use cornstarch instead. Fresh thyme is ideal, but dried is totally fine—just remember it's more concentrated, so start with half the amount and adjust to taste.
Prep the beef tips ahead of time—they'll keep in the fridge for 2 days sealed in a container. The egg noodles? Store them in an airtight container in a cool, dark place for up to 1 year. Once cooked, this dish reheats beautifully—just add a splash of water or broth if it's too thick. Leftovers keep for 3-4 days in the fridge, and it freezes wonderfully for up to 3 months. I always double the recipe—it's perfect for meal prep and tastes even better the next day.
Why You'll Love This Recipe
- Crockpot Magic: I swear by the slow cooker for this one—just toss in the beef tips, a chopped onion, and a few garlic cloves with beef broth, then let it work its savory spell while I do laundry or answer emails. No hovering, no burnt edges, just melt-in-your-mouth beef by dinnertime.
- Umami Bomb: The beef broth reduces into a rich, caramelized sauce that clings to those egg noodles like a hug. Honestly, the garlic and onion soften just enough to sweeten the broth, but not so much that they disappear—every bite feels balanced and deeply satisfying.
- Leftover Hero: This dish actually tastes better the next day. I’ll be real: I make a double batch on Sundays, and by Wednesday, the noodles are perfectly al dente again, while the beef stays tender. It’s my go-to for busy mornings or lazy nights when I can’t be bothered to cook.
- Budget Win: Ground beef tips cost a fraction of steak, and egg noodles? Cheap as chips. Between us, I’ve fed four people for under $10 using this recipe, and no one ever complains. It’s the kind of meal that makes you feel like you’re serving something fancy without breaking the bank.
Step-by-step instructions for beef tips and egg noodles recipe
Here's how to create a rich, savory crock pot dinner that requires almost no effort.
Sear the Beef Tips for Maximum Flavor
Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil. Once the oil shimmers, add the 1.5 lb beef tips in a single layer, leaving space between each piece. Let them sear undisturbed for 3-4 minutes until they develop a deep brown crust on all sides.
This step is crucial—it creates that restaurant-quality flavor that you won't get from just dumping raw beef into the crock pot. Once browned, transfer the beef tips to the crock pot, reserving any browned bits in the skillet. You'll want to scrape up those flavorful bits with a wooden spoon and add them to the crock pot later.
Build the Rich Sauce Base
In the same skillet, add the 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 4 cloves minced garlic, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper, cooking for 1 minute until fragrant.
Pour in the ½ cup dry red wine and let it simmer for 2 minutes until reduced by half. Add the 1 tablespoon Worcestershire sauce and 1.5 cups beef broth, scraping up any browned bits from the bottom of the pan. Transfer this entire mixture to the crock pot with the beef tips.
Simmer Everything Together
Add the 2 whole bay leaves to the crock pot and stir gently to combine. Place the lid on the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The beef should be fork-tender and easily pull apart when you check it.
I like to set my timer for 6 hours on low—this gives the beef plenty of time to become tender without drying out. The sauce should thicken nicely as it simmers, creating that perfect consistency for coating the noodles.
Finish with the Noodles
About 30 minutes before serving, add the 12 oz uncooked egg noodles to the crock pot. Stir gently to coat them in the sauce, then cover and let them cook until tender, about 20-30 minutes. The noodles will absorb the rich beef and wine-infused sauce beautifully.
Here's the thing—don't skip adding the noodles early. They cook faster than you might expect in the hot broth, and you want them al dente with a slight bite. Taste the sauce before adding the noodles and adjust seasoning if needed with a pinch more salt or pepper.
Thicken the Sauce and Serve
Remove the 2 bay leaves from the crock pot. In a small bowl, mix the 1 tablespoon all-purpose flour with 2 tablespoons cold water to make a slurry. Stir this into the crock pot and cook on high heat for 10-15 minutes to thicken the sauce slightly.
This final step ensures your sauce has that perfect consistency—thick enough to coat the noodles but still saucy. Serve immediately, garnished with fresh parsley if you like. The combination of tender beef tips, rich wine sauce, and perfectly cooked egg noodles makes this a weeknight dinner winner every time.
Pro Tips For Making Beef Tips And Egg Noodles Recipe Crock Pot
- Sear Beef First: I learned this the hard way—dumping raw beef tips straight into the crock pot means you’ll end up with mushy, flavorless bits. Hit a hot skillet with a little oil, sear the beef tips for 2-3 minutes per side until they’re browned, then transfer them to the crock pot. That caramelized crust is where all the flavor hides.
- Slice Onions Thin: I used to chop onions into big chunks for convenience, but they just sit there like rocks. For this dish, thinly slice the yellow onion—almost translucent—so it softens completely during the slow cook. No one wants to bite into a crunchy onion after hours of cooking.
- Add Noodles Last: The crock pot’s low-and-slow method turns egg noodles into a gluey mess if they’re in there too long. Instead, cook the beef, broth, and aromatics for 4-5 hours on low, then stir in the noodles for the final 30 minutes. They’ll absorb all that rich flavor without falling apart.
- Use a Splatter Screen: Garlic cloves and onions release a lot of moisture when they cook, and that means a sticky, splattered mess all over your crock pot’s lid. Pop the lid on a minute before adding the raw garlic and onions, then remove it after 20 minutes. Your cleanup will thank you.
Storing and reheating this dish
Fridge Storage Tips
Let your beef tips and noodles cool completely before storing—about 1 hour—to prevent condensation that makes the container soggy. Transfer to an airtight container with a lid, pressing noodles down gently to keep them submerged in sauce. Store for up to 4 days at 40°F or below. I use glass Pyrex containers because they reheat more evenly than plastic. 🥫
Freezer Prep
For long-term storage, freeze portions in quart-sized freezer bags with 1 inch headspace to prevent ice crystals. Label with the date—this dish keeps for 3 months without losing texture. When ready to eat, thaw overnight in the fridge for even reheating. I always freeze extras because it reheats like it was just made. ❄️
Reheating Leftovers
Stovetop reheating is my go-to method. Transfer to a pot and add 2-3 tablespoons water or beef broth to loosen the sauce. Heat on medium-low for 8-10 minutes, stirring occasionally, until bubbly. Microwave reheating works in 2-minute intervals on 50% power, stirring between each interval. The sauce might thicken—just add a splash of water if needed. 🔥
Sauce Rescue
If your reheated sauce seems too thick, stir in 1 tablespoon water or broth at a time until it reaches your preferred consistency. For extra richness, add a pat of butter or a splash of red wine while reheating. I've even revived dry reheated portions by adding a splash of beef broth and letting it simmer for 5 minutes—it works like magic. 💡
Noodle Texture Tips
To prevent mushy noodles after reheating, store them separately from the beef sauce in the fridge. When ready to eat, combine them in a pot with 1 tablespoon butter and heat for just 2-3 minutes—this keeps them firm while warming through. For extra insurance, add the noodles to the crock pot for 10 minutes on high heat before serving. 🍜
Make-Ahead Meal Prep
Double the recipe and store half for easy lunches. Portion into individual containers with ½ cup sauce per serving to control portions. I prep this on Sundays for quick weeknight meals—just reheat and serve. The flavors actually deepen overnight, making it taste even better the next day. Perfect for busy families or meal prep enthusiasts! 📅
Nutrition facts
Frequently asked questions
Why do I need to sear the beef tips before adding them to the crock pot?
Searing creates a flavorful crust that adds depth to your dish. When you brown the beef first, those rich caramelized bits fall into the crock pot and create a sauce that's far more complex than if you just dumped raw beef in. This step is what transforms a simple crock pot meal into something restaurant-worthy.
Can I use regular pasta instead of egg noodles?
Yes, but the texture will be different. Egg noodles have a slightly richer flavor and firmer bite that holds up better in the slow cooker. For best results, stick with egg noodles, but if that's not available, penne or rigatoni will work in a pinch. Just add them 15 minutes before serving to prevent overcooking.
What if my crock pot doesn't have a high setting?
No problem! If your crock pot only has low and warm settings, use the warm setting for 8-9 hours instead. The beef will still become tender, though it may take slightly longer. The key is patience—just let it cook until the beef is fork-tender. You can also transfer everything to a pot on the stove for 10-15 minutes on medium-low to finish.
How do I fix dry beef tips after cooking?
If your beef tips turn out too dry, the issue is usually cooking time. Next time, reduce the cooking time by 1 hour on low heat or use high heat for 3 hours max. For immediate rescue, add ¼ cup beef broth or water to the crock pot and cook on high for 15 minutes to rehydrate the beef and sauce. Stir gently and serve immediately.
Can I make this recipe without red wine?
The wine adds depth, but you can substitute ½ cup beef broth or even ½ cup apple juice for a milder flavor. Just reduce the broth by half (simmer for 2 minutes) before adding it to the crock pot. The dish will still be delicious—it just won't have that rich wine undertone.