This recipe for Beef Tips and Noodles is the best comfort food!
This Beef and Noodles Recipe is sponsored by Zoup! Specialty Products. All opinions are my own.
This Beef and Noodles recipe is mega comforting, brimming with rich, beefy flavor and luxuriously, spoon tender beef. Best of all, it only takes 20 minutes of hands-on prep! Just sear the beef, whisk in the gravy ingredients and sit back while your beef braises in the oven to succulent, tender perfection. This recipe is also extremely adaptable – make it more or less creamy, soupy, add veggies, etc. Serve these Beef Tips and Noodles with honey roasted carrots, apple salad and dinner rolls for a meal your family will rave about.
Fall apart beef recipes are some of our most beloved dishes. Don’t miss Crockpot Beef Tips and Gravy, Mom’s Crazy Tender Pot Roast, Crockpot Pot Roast, Slow Cooker Balsamic Beef and Crockpot Beef Stew.
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Why we love this recipe for Beef Tips and Noodles
This Beef and Noodles recipe is guaranteed to become a new repeat favorite! Here’s why you’ll love it:
What is Beef and Noodles?
You might be thinking, “Isn’t this recipe just Beef Stroganoff?”
Beef and Noodles is similar to Beef Stroganoff, but it deserves its very own post. Stroganoff is a traditional Russian dish characterized by its signature use of mushrooms, sour cream and/or cream cheese to make for tangier, richer sauce.
Traditional Beef Tips and Noodles, on the other hand, boasts down-home Amish-American country flavors without any mushrooms or sour cream, – just a beefy sauce to let the buttery beef shine.
The Best Beef for this Beef and Noodle Recipe
I recommend top sirloin for Beef Tips and Noodles. Top sirloin steak is often called the “weeknight steak” because it boasts big beefy flavor but is affordable enough to enjoy any night of the week. It transforms into melt-in-your-mouth-tender when cooked low and slow like in this recipe.
Where is sirloin steak from?
Sirloin is a cut of beef from the primal loin, or the upper (“top”) portion of the cow that runs just under the backbone. It provides naturally tender, flavorful cuts of beef, including the top sirloin, T-bone, strip steak, porterhouse steak, and tenderloin. Top sirloin steaks are made by removing the tenderloin and bottom round muscles.
Economical yet flavorful
Sirloin allows you to reap the juicy, beefy tenderness of a more expensive cut of beef without paying the extra $$. It is considered one of the most flavorful cuts of beef, generally second only to the ribeye.
Finely marbled with little connective tissue
The finely marbled fat melts during cooking, resulting in superior flavor and juicy tenderness. The steak is void of thick pockets of fat and tough connective tissue that won’t melt during cooking so your beef tips are buttery tender through and through without chewy pockets.
Can I use chuck roast?
Boneless chuck roast is also acceptable for Beef and Noodles but may need to be cooked longer to tenderize. Due to the addition cooking time, be prepared to add additional broth as needed. Purchase a single piece of chuck roast from your butcher (I like Costco) and chop it yourself to ensure uniform pieces.
Can I use stew meat?
Please avoid stew meat because it is a hodgepodge of different cuts of meat all packed together. This is a problem because they all cook differently due to their different meat-to-fat ratio, so you are left with tender bites, tough bites and rubbery bites – all in the same dish!
Can I use flank steak?
No, do not use less quality cuts of beef such as flank steak or skirt steak. Cheaper cuts will yield tough and chewy results.
Can I use Ground beef?
Ground beef only takes minutes to cook whereas this recipe requires 2 hours of braising in the oven. In that time, the liquid is reduced and thickened substantially. Short cooking ground beef will not have the same result. Instead, if you’d like to use ground beef, use this Ground Beef Stroganoff recipe and omit the sour cream if you’d like.
Beef and Noodles Recipe ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
In addition to the beef, you will need:
WHY USE ZOUP! BEEF BONE BROTH BASE?
If you’ve followed me for long, you know I use beef bouillon or beef base in almost every recipe to ramp up the rich homemade flavor – and now that I’ve tried Zoup! Good, Really Good® Culinary Concentrate™ Beef Base with Bone Broth – there is no going back! It was developed by a 20+ year soup industry veteran and the team behind Zoup! Eatery.
Zoup!’s Culinary Concentrates™ are lower in sodium and higher in protein than the competition without artificial flavors or ingredients, preservatives, inexpensive fillers, or added sugar. Plus, they’re paleo and keto friendly, completely free of hormones, GMO’s, gluten, and the eight major allergens. It doesn’t get any better!
The Zoup! Good, Really Good® Culinary Concentrate™ lineup includes beef, chicken and savory vegan bases. Zoup! also offers a lineup of traditional broth that includes new seafood broth and new spicy chicken bone broth, original and low sodium chicken broth, veggie broth, chicken and beef bone broth, plus certified organic chicken and veggie broth.
Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook and Instagram and @ZoupGoodReallyGoodBroth on Pinterest.
How to make Beef and Noodles
Beef Tips and Noodles requires some patience due to the long braising, but the actual hand’s-on cooking time is only about 20 minutes. Here’s how to make it with step-by-step photos (find the full recipe with ingredients at the bottom of the post in the recipe card):
Step 1: season and sear the beef
- While the beef tips are still on the cutting board, toss them with some salt and pepper. We want the beef to be independently seasoned.
- Working in 2 batches, sear the beef until deeply golden. Searing the beef caramelizes the meat to create richer, deeper flavor and seals in the juices for more tender, succulent beef.
- Additionally, searing leaves us with glorious golden pan dripping which intensify the gravy.
Step 2: Make the gravy
- Start by building the base by sautéing onions until softened.
- Next, add garlic, red pepper flakes and some flour and cook for about 1 minute to remove the raw flour taste and smell. As you cook the flour, make sure to scrape up the browned bits on the bottom of the pan – they are flavor gold!
- Next, add the rest of the sauce ingredients: Zoup! Culinary Concentrate™ Beef Base with Bone Broth , Worcestershire, soy sauce, Dijon, and all seasonings.
- Stir in the seared beef.
Step 3: Bake until tender
- Bring the pot to a simmer, cover and transfer to the oven. Bake until tender, about 2 hours.
Step 4: Cook the noodles
- Towards the end of cooking the beef, cook the egg noodles in a separate pot with salted water according to package instructions, just until al dente.
- Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together.
Step 5: thicken the gravy
- Now it’s time to thicken up the gravy. It will seem quite watery coming out of the oven but will thicken beautifully with a heavy cream/cornstarch slurry.
- Whisk in the slurry and simmer until the gravy has thickened to your desired consistency, about 5-7 minutes. The last couple minutes add the peas if using.
Step 6: Combine
- Stir in noodles and season with salt and pepper to taste. Garnish with fresh parsley if desired. Dig in!
How do you know when beef tips and noodles are done?
The beef tips are done when they are as tender as you want them to be. I have found the beef tips are tender at 90 minutes but spoon tender after 2 hours. If your beef isn’t as tender as you’d like after 90 minutes, cook on!
Tips for making this Beef and Noodle Recipe
Set yourself up for sizzling success by following these tips and tricks:
HOW DO YOU THICKEN BEEF AND NOODLES?
Feel free to adjust the consistency of the Beef and Noodles based on your family’s preferences. You can make it thinner, thicker, or creamier:
• If you’d like it thinner: whisk in additional water.
• If you’d like it creamier: add additional heavy cream.
• If you’d like it thicker: add a second cornstarch slurry before adding the noodles. If after you add the first heavy cream/cornstarch slurry and let the sauce simmer for a couple minutes, and it’s still thinner than you’d like, add a second slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk it into the gravy and let it simmer until thickened to your liking.
Note: do not add dry cornstarch directly to the sauce. Cornstarch must be dissolved completely in liquid first or it will seize up and create lumps in the sauce.
Beef Noodles variations
This Beef and Noodles recipe is extremely adaptable. In addition to customizing the consistency, here are a few ideas to make it your own:
CAN I PREP THIS RECIPE IN ADVANCE?
Yes! You can prepare the entire recipe ahead of time and reheat the next day or, prepare individual elements of the recipe before cooking:
• Beef: chop and season the beef; store in an airtight container in the fridge for up to 3 days. You go one step further and also sear the beef, cool, then store in an airtight container in the fridge.
• Noodles: cook noodles just until al dente, drain, rinse with cold water then store in an airtight container until ready to use.
• Aromatics: chop the onions and mince the garlic; store in airtight containers in the refrigerator.
• Assemble and refrigerate: follow the recipe through adding the beef to the gravy, cover and pop in the fridge. The next day, get your simmer on then transfer to the oven.
How to make this Beef and Noodle Recipe ahead of time
This recipe can be made ahead of time, up to combining the noodles with the sauce:
• Noodles: Cook the noodles al dente, drain and rinse with cold water, then lightly drizzle with olive oil. Refrigerate until ready to combine.
• Sauce: Complete the sauce through adding the peas, then remove from heat and let cool completely before covering and refrigerating.
• Reheat: When ready to serve, gently reheat the sauce in a large Dutch oven. Once warm, stir in the cold noodles and heat through.
Storing and Reheating this Beef and Noodles Recipe
• To store: Beef Tips and Noodles should be stored in an airtight container in the fridge for up to four days.
• To freeze: let the dish cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 4 months. For better textured noodles, omit the noodles and just freeze the gravy, then prepare the noodles fresh when ready to eat. Thaw in the refrigerator completely before reheating.
• To reheat in the microwave: heat for 90 seconds, then at 30-second intervals until warmed through.
• To reheat on the stove: transfer to a skillet and heat over medium heat just until warmed through, adding additional, water or heavy cream as needed.
Our Favorite Recipes to Serve with Beef and Noodles
The comforting, creamy Beef Tips and Noodles are delicious with a side of roasted veggies such as honey roasted carrots, roasted root vegetables roasted broccoli, or green beans. You can also add veggies via a fresh salad such as Caesar salad, green bean salad, tomato cucumber salad, apple salad, Fall salad or beet salad.
Lastly, don’t forget some sort of bread to mop up the sensational gravy. We love Garlic Bread, Dinner Rolls, or Garlic Parmesan Butter Breadsticks.
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Beef and Noodles
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Ingredients
BEEF AND NOODLES
SAUCE
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 4-6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 3 tablespoons flour
- 4 cups water
- 1 1/2 tablespoons Zoup! CulinaryConcentrate™ Beef Base with Bone Broth (see notes for substitutions)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ tsp EACH dried oregano, dried thyme
- salt and pepper to taste
ADD LATER
- ½ cup heavy cream (see substitutions in notes)
- 1 tablespoon cornstarch
- 1 cup frozen petite peas, not thawed (optional)
Instructions
- Preheat oven to 300 degrees.
- Sear beef: While the chopped steak is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and sear until deeply golden, about 4 minutes total. Remove to a plate but leave the drippings. Repeat with remaining beef; set aside.
- Gravy: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add the chopped onions and sauté until softened, about 5-8 minutes.
- Reduce heat to medium, add flour, garlic and red pepper flakes. Cook for 1 minute, scraping up the browned bits on the bottom of the pan.
- Reduce heat to low and slowly whisk in the water. Add the Zoup Beef Base, Worcestershire, soy sauce, Dijon, and all seasonings. Stir in the seared beef.
- Bake: Bring the pot to a simmer, cover, and transfer to the oven. Bake for 90 minutes, then carefully remove the lid, stir, and continue to bake uncovered an additional 30 minutes. In the meantime, cook the pasta.
- Noodles: Cook the egg noodles in a separate pot with salted water according to package directions, just until al dente. Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together.
- Finish sauce: Once the beef is done, transfer the pot to the stove. Whisk the heavy cream with the cornstarch. Stir it into the beef then bring to a simmer until thickened, about 5-7 minutes. Add peas the last 1-2 minutes of cooking.
- Combine: Stir in noodles and season with salt and pepper to taste. Garnish with fresh parsley if desired.
Video
Notes
- Zoup! Substitution: substitute with 1 ½ tablespoons granulated beef bouillon or Better Than Bouillon. For cubes, crush 1 ½ cubes and add directly without dissolving in water first.
- Prep Ahead: follow the recipe through adding the beef to the gravy, cover and pop in the fridge. The next day, get your simmer on then transfer to the oven.
- Gluten free: swap the soy sauce for tamari, use gluten free flour and your favorite gluten free pasta. Also, double check that your Worcestershire sauce is gluten free.
- Recipe Variations: see post for more recipe variations, tips and tricks.
HoW TO STORE AND REHEAT
- To store: Beef Tips and Noodles should be stored in an airtight container in the fridge for up to four days.
- To freeze: let the dish cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 4 months. For better textured noodles, omit the noodles and just freeze the gravy, then prepare the noodles fresh when ready to eat. Thaw in the refrigerator completely before reheating.
- To reheat in the microwave: heat for 90 seconds, then at 30-second intervals until warmed through.
- To reheat on the stove: transfer to a skillet and heat over medium heat just until warmed through, adding additional, water or heavy cream as needed.
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Althea says
Your online notes and VIDEO show you adding PEAS but there is no mention of PEAS in the recipe card itself. Can you tell me the amount of PEAS to use?
Jen says
Absolutely! I added one cup frozen petite peas (not thawed).
Nancey says
Love love love this recipe!!! Easy and full of flavor! Thank you !!!! Yumm
Jen says
Thank you Nancey! I’m so pleased it was such a hit!!
Laura says
Hi Jen, it says to see substitutions for the heave cream but there is nothing there. What is a dairy free option?
Jen says
Hi Laura, I would use your favorite dairy free milk whisked with 1 1/2 teaspoons cornstarch. Enjoy!
Stephanie says
Jennifer Fulk – The online store does not show concentrates, you are correct. However, if you click on Jen’s notes at bottom of recipe she has link to Amazon. They have a menu which does offer the base concentrates. However…when I first looked there was availability for the single beef concentrate jars but apparently CC fans bought it all (LOL) so a few hours later it’s now unavailable. They do offer a 6 pack showing in stock which may seem pricey but it’s 6 jars and you can get a discount with the code Jen provided. Hope that helps. I’m a huge Knorr Bouillon fan but look forward to trying Zoup!
Jen says
Thanks Stephanie, you are the best!
Jennifer Fulk says
I found the one jar available on Amazon and used the code so it was 7.99. It says its not coming until the middle of January though, so I guess I’ll be trying this recipe then. Thanks for the info Jen and Stefanie and thanks for the code!
Jen says
You’re so welcome!
JOAN M BOROWSKI says
I was so excited to hear about Zoop beef base with bone broth since I have to avoid recipes with too much sodium. The only place I could find it is on Amazon under Zoop’s new products. Smallest quantity is 6 pack.
Obviously I don’t need a lifetime supply. Maybe the stores that carry Zoop will carry it soon.
Jen says
Hi Joan, I have contacted the company and hopefully the 2 pack will be in stock soon – I’ll keep you posted!
Stephanie says
This beef & noodles recipe was straight up comfort food in a bowl. My Zoup base doesn’t arrive for a few more days from Amazon however I had a chuck roast from Costco that needed to be cooked. I trimmed all the fat off and substituted the Better Than Bouillon.base. The 2 hour braise turned the cubes of chuck into melt in your mouth tender. Our family loves your stroganoff recipes, make it all the time but this may be a new favorite and I loved how easy it was and will be forfeit for our cold winters and after ski day dinners. Thank you!
Jen says
Thanks for taking the time to leave a review Stephanie! I’m honored this recipe might nudge out the beef stroganoff for your favorite! You’ll have many occasions to use the Zoup! in the future 🙂
Stephanie says
Question for you Jen, I have only used the Knorr’s granulated chicken & beef bouillon for years. I always have tons of it because most of your recipes use it so I never buy boxed broth or stock anymore. I have 6 jars of Zoup coming, hahaha. Would you say that it is an equal ratio as a substitute in recipes, like 1 Tablespoon granules = 1 Tablespoon base?
Jen says
Yes, I would say it is equal in recipes. It may be a little less salty so just season to taste at the end of cooking. Hope that helps!
Judy says
This was a super delicious recipe! The beef was very tender and the sauce so tasty! Thanks for another great recipe.
Jen says
Thanks so much Judy, I’m so pleased you loved it!
Michelle Bagby says
Girl, your recipes have never disappointed!
Can this (after searing) be tossed in the crock pot with the same delicious results?
*We live in the desert and the crock pot keeps the house cooler! ) “0)
Mic
Jen says
Thank you so much Michelle! Yes, you should be able to cook this in the crockpot until the beef is fall apart tender. You can try finishing the sauce in Step 8 in the crockpot on high and if it doesn’t get as thick as you’d like you can transfer it to the stovetop to finish. I hope this helps!
Pat says
I REALLY appreciate your details ,I was a good cook when family was growing up but with one to cook for I have gotten away from all the good old time recipes. You are a real blessing to new cooks and old timers getting interest peaking again. I can freeze leftover, don’t need a houseful to feed with your details.
Jen says
Thank you so much for your kind comment Pat! It means so much to me that my recipes make you excited about cooking and my tips and tricks are appreciated! Thank you so much for following along and making my recipes!
Mandy says
Hi Jen,
If you decided to use a crock pot, how long would you cook it, and would you suggest low or high setting? I want to make this tomorrow but unfortunately I don’t have time to stay at home while the oven is on for 2 hours before dinner!
Jen says
Yes! Cook on HIGH for 3-4 hours or on LOW for 5-7 hours.
Heather says
I don’t have a Dutch oven but I so so badly want to try this!! Any tips on what I could do instead? I just can’t spend the money on one right now, but if I do one day what size do you recommend? I found a 4.5qt on Amazon that doesn’t seem like it would break the bank and has great reviews but I would have to wait a few months. :’(
Jen says
Hi Heather, this recipe should work if you bake it in a 9×13 inch baking dish. Just make sure to tightly cover it with foil. Please let me know how it goes! (PS Yes, a 4.5 qt. would work for this recipe but I recommend a 7+ quart if you make many soups, so you may wish to wait.)
marcia sattley says
We love this dish! Its easy to put together. We’ve made it several times….and today I found some sirloin on sale at the market…all set to make this with the grandkids for “Grandkid Cooking night”. Thank you Jen for another winner!
Jen says
Thank you so much Marcia, I’m so pleased this recipe is on repeat! And that is adorable you have a Grandkid Cooking Night! They are going to cherish those memories forever!
Amy K says
I live with critics. They don’t wanna help, but they sure do like to eat! This is absolutely DELICIOUS. I changed nothing. It’s absolutely perfect as written. Wow. Sooo flavorful; and so easy. I just LOVE this. Thank you!!!! This is the 3rd recipe that I’ve tried. ALL were perfect. Girl; you have a talent: and I will happily follow along.
Jen says
Thanks Amy, I’m so pleased your whole family loved this recipe! And welcome to my site, I hope you continue to discover many new favorite recipes!
Darice says
I made this last night Jen and it was very DELICIOUS! I served it with your Honey Roasted Carrots. Husband LOVED both! He kept thanking me for such a delicious dinner..
I can honestly say that I have really enjoyed all of your recipes that I have tried. I look forward to each new recipe I make. I can always count on your recipes.
Thanks Jen and Happy New Year.
Jen says
Thank you for making my day Darice and Happy 2023 to you as well! I’m so pleased you loved this recipe and have made so many of my recipes!
Sandra says
The print button is not working for this recipe.I’m receiving this message:
Hmm. We’re having trouble finding that site.
We can’t connect to the server at carlsbadcravings.com.
Please fix this – thank you,
Sandra
Jen says
Hi Sandra, I haven’t received any other messages and it is working on my end. Perhaps it’s your printer? I would turn everything off and try again. Good luck!
Christine Jones says
I can homemade bone broth and can’t wait to use it in this delicious looking recipe. I enjoy all your recipes and use them often. Thank you for sharing them with us.
Jen says
That sounds incredible!!! Thank you so much for making my recipes! xo
Fred Kelley says
Another winner here, Jen. Outstanding flavors. Wanted to make it with orecchiette instead of egg noodles. Couldn’t find them in time, so made it with medium shells. So good. Can’t wait to try another recipe. Thank you.
Jen says
Thank you so much and I love the idea of serving them with shells – yum!
Cassie says
I made this for dinner last night and it was unreal. I doubled the recipe, which I’m so glad I did! Served with your honey roasted carrots, which were also amazing! I’ve started cooking more of your recipes lately and they’ve all be fantastic.
Jen says
Thanks Cassie, I’m so pleased you loved it so much! Your entire meal sounds wonderful. Thank you for making my recipes!