Beef Tips and Noodles is a hearty comfort food dinner made with tender pieces of beef simmered in a rich, savory homemade gravy and served over egg noodles. The beef cooks low and slow until fork-tender, while red wine, beef stock, Worcestershire sauce, soy sauce, and Dijon mustard give the gravy plenty of flavor.
This is one of those dinners I like to make when we’re craving something warm and comforting. It takes a little time for the beef to become tender, but most of that time is hands-off, and the rich gravy over egg noodles makes it worth the wait.
Why I Love This Recipe
Ingredients
Ingredient Notes
- Stew Beef: Use 2 pounds of stew beef cut into bite-sized pieces. Keeping the pieces similar in size helps them cook evenly and become tender at about the same time.
- Canola Oil: Two tablespoons are used for browning the beef. A neutral oil with a higher smoke point works best for getting a good sear.
- Yellow Onion: One large sliced yellow onion adds sweetness and savory flavor as it cooks down with the beef.
- Garlic: Two cloves of freshly minced garlic add another layer of savory flavor to the gravy.
- Black Pepper: A teaspoon of black pepper seasons the beef and gives the gravy a little warmth.
- Red Wine: A half cup of red wine, such as Merlot, is used to deglaze the Dutch oven and adds deeper flavor to the gravy. The wine cooks down before the remaining liquids are added.
- Beef Stock: You’ll need 2 cups total, but be sure to reserve ½ cup. The remaining 1½ cups simmer with the beef, while the reserved stock is mixed with the flour to thicken the gravy.
- Soy Sauce: A quarter cup adds rich, savory flavor and depth to the gravy.
- Worcestershire Sauce: Worcestershire adds another layer of savory, slightly tangy flavor that pairs especially well with beef.
- Dijon Mustard: One tablespoon adds a subtle tang and helps balance the richness of the gravy without making it taste strongly of mustard.
- All-Purpose Flour: Flour is mixed with the reserved beef stock to create the thickener for the homemade gravy.
- Egg Noodles: You’ll need 12 ounces of egg noodles, cooked according to the package directions. The beef tips and gravy are served over the noodles rather than mixing everything together in the Dutch oven.
Be sure to check out the full recipe and ingredient list below
How To Make Beef Tips and Noodles
- In a large Dutch oven, heat the canola oil over medium-high heat. Add the beef pieces and cook, turning occasionally until browned, about 5 minutes.
- In the same Dutch oven, add the sliced onion, garlic, and black pepper, and cook for 3-4 minutes, or until the onion has softened.
- Pour in the red wine, scraping up any browned bit from the bottom of the Dutch oven. Cook for 2-3 minutes, or until the wine has reduced by half.
- Stir in 1 ½ cups of the beef stock, soy sauce, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer. Allow to simmer for 1 ½-2 hours or until the beef is tender.
- While the beef is simmering, cook the egg noodles according to the package instructions.
- In a small bowl or glass measuring cup, mix the all-purpose flour with the ½ cup of reserved beef stock to create a smooth paste. Slowly whisk the flour mixture into the simmering sauce, stirring constantly to prevent lumps. Continue cooking the sauce for 3-4 minutes, or until it has thickened.
- Serve the beef tips and gravy over the egg noodles, garnish with fresh parsley and enjoy!
Tips I found Helpful
- Pat the beef dry before browning. Removing excess moisture helps the pieces sear instead of steam.
- Brown the beef in batches if needed. Crowding the Dutch oven can prevent the meat from developing a good crust.
- Let the beef get a nice brown sear before turning it. Those browned bits add lots of flavor to the finished gravy.
- When you add the red wine, scrape up the browned bits from the bottom of the pot as it simmers.
- Keep the beef at a gentle simmer while it cooks. Boiling it aggressively can make the meat tough instead of tender.
- Give the beef enough time to become fork-tender. Stew beef can vary, so use tenderness rather than the clock alone to determine when it’s ready.
- Whisk the flour into the reserved cold or cool beef stock until completely smooth before adding it to the pot. This helps prevent lumps in the gravy. Add the flour mixture gradually and give the gravy time to thicken before deciding it needs more.
- Cook the egg noodles just before serving so they’re warm and tender when you spoon the beef tips and gravy over them.
- Taste the finished gravy before adding any salt. The beef stock, soy sauce, and Worcestershire already provide plenty of seasoning. 🥩🍜
Frequently Asked Questions
One Pot Recipes I Love
Beef Tips and Noodles
Yield:
6
Prep Time:
15 minutes
Cook Time:
1 hour 45 minutes
Total Time:
2 hours
Beef Tips and Noodles is a hearty comfort food dinner with tender pieces of beef simmered in a rich homemade gravy with red wine, beef stock, Worcestershire sauce, soy sauce, and Dijon mustard. Serve the savory beef tips and gravy over tender egg noodles for a cozy family dinner.
Worcestershire sauce, and beef stock already provide plenty of seasoning.4.1 Stars (13 Reviews)
Ingredients
- 2 Pounds Stew Beef, Cut Into Bite-Sized Pieces
- 2 Tablespoons Canola Oil
- 1 Large Yellow Onion, Sliced
- 2 Cloves Garlic, Minced
- 1 Teaspoon Black Pepper
- ½ Cup Red Wine (such as merlot)
- 2 Cups Beef Stock, ½ Cup Separated
- ¼ Cup Soy Sauce
- ¼ Cup Worcestershire Sauce
- 1 Tablespoon Dijon Mustard
- 5 Tablespoons All-Purpose Flour
- 12 Ounces Egg Noodles, Cooked According to Package Instructions
Instructions
- In a large dutch oven, heat the canola oil over medium-high heat. Add the beef pieces and cook, turning occasionally until browned, about 5 minutes.
- In the same dutch oven, add the sliced onion, garlic and black pepper, cook for 3-4 minutes, or until the onion has softened.
- Pour in the red wine, scraping up any browned bit from the bottom of the dutch oven. Cook for 2-3 minutes, or until the wine has reduced by half.
- Stir in 1 ½ cups of the beef stock, soy sauce, worcestershire sauce, and dijon mustard. Bring the mixture to a simmer. Allow to simmer for 1 ½-2 hours or until the beef is tender. While the beef is simmering, cook the egg noodles according to package instructions.
- In a small bowl or glass measuring cup, mix the all-purpose flour with the ½ cup reserved beef stock to create a smooth paste. Slowly whisk the flour mixture into the simmering sauce, stirring constantly to prevent lumps. Continue cooking the sauce for 3-4 minutes, or until it has thickened.
- Serve the beef tips and gravy over the egg noodles, garnish with fresh parsley and enjoy!
Notes
Pat the beef dry before browning and work in batches if needed to get a good sear. Scrape up the browned bits when adding the red wine for extra flavor in the gravy. Keep the beef at a gentle simmer and cook until fork-tender. Whisk the flour with the reserved beef stock until smooth before adding it to the pot. Taste the finished gravy before adding any extra salt since the soy sauce, Worcestershire sauce, and beef stock already provide plenty of seasoning.
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