Hearty Beef Tips & Noodles with Potatoes and Carrots
Tender, savory beef tips slowly simmered in a rich, flavorful brown gravy with carrots, potatoes, and buttery egg noodles. This is a cozy, filling comfort-food dinner that’s perfect for a family meal and makes excellent leftovers.
🛒 Full Ingredients
For the Beef
2 lbs beef stew meat or chuck roast, cut into 1½-inch pieces
2 tbsp vegetable oil or olive oil
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
For the Vegetables & Gravy
1 medium yellow onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
3 cups beef broth
1 cup water
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp Italian seasoning
½ tsp dried thyme
3–4 medium Yukon Gold or russet potatoes, cut into chunks
3 large carrots, cut into 1-inch pieces
1 bay leaf
2 tbsp butter
Salt and pepper to taste
For the Noodles
12 oz wide egg noodles
2 tbsp butter
1–2 tbsp chopped fresh parsley
👩🍳 Directions
1. Season the beef
Pat the beef dry with paper towels. Combine salt, pepper, paprika, garlic powder, and onion powder, then season the beef well.
2. Brown the beef
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef in batches so you don’t overcrowd the pot. Brown for about 2–3 minutes per side.
Transfer the browned beef to a plate.
Don’t skip this step! Browning creates the deep, savory flavor that makes the gravy so good.
3. Cook the onions and garlic
Reduce the heat to medium. Add the diced onion to the same pot.
Cook for 3–4 minutes, scraping up the browned bits from the bottom.
Add the garlic and cook for another 30–60 seconds.
4. Make the gravy
Add the butter.
Sprinkle the flour over the onions and stir constantly for about 1 minute.
Slowly pour in the beef broth while stirring to prevent lumps.
Add:
Water
Worcestershire sauce
Tomato paste
Italian seasoning
Thyme
Bay leaf
Stir well.
5. Simmer the beef
Return the browned beef and any accumulated juices to the pot.
Bring everything to a gentle simmer.
Cover and cook on low for approximately 60–75 minutes, stirring occasionally.
6. Add the vegetables
Add the potatoes and carrots.
Cover again and simmer for another 25–35 minutes, or until:
The beef is fork-tender
The potatoes are tender
The carrots are cooked through
If the gravy becomes too thick, add a little extra beef broth.
7. Cook the noodles
While the beef and vegetables finish cooking, bring a large pot of salted water to a boil.
Cook the egg noodles according to the package directions until just tender.
Drain well and toss with 2 tbsp butter.
8. Bring it all together
Remove the bay leaf.
Taste the gravy and adjust the salt and pepper.
You can either:
Stir the noodles directly into the beef mixture, or
Spoon the beef, vegetables, and gravy over a bed of noodles.
Garnish with fresh parsley.
9. Serve
Serve hot with extra gravy spooned over the top.
Optional: Add a little grated Parmesan on top or serve with warm crusty bread for dipping into the gravy.
⏱️ Recipe Details
Prep time: 20 minutes
Cook time: 1½–2 hours
Total time: About 2 hours
Servings: 6–8
Difficulty: Easy/Intermediate
❓ Recipe Q&A
Can I use chuck roast instead of stew meat?
Absolutely. Chuck roast is excellent for this recipe because it becomes very tender during slow cooking. Cut it into bite-sized pieces before browning.
Can I make this in a slow cooker?
Yes. Brown the beef and onions first, then transfer everything except the noodles to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Cook the noodles separately and add them just before serving.
Can I use frozen vegetables?
Yes. Frozen carrots work well. Add them toward the end of cooking so they don’t become mushy.
What potatoes work best?
Yukon Gold potatoes are my first choice because they hold their shape while becoming creamy inside. Russet potatoes also work but will break down more easily and thicken the gravy.
How do I make the gravy thicker?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the simmering gravy and cook for 2–3 minutes. Repeat if necessary.
How do I make the gravy thinner?
Add beef broth a little at a time until you reach your preferred consistency.
Can I make this without noodles?
Definitely. Serve the beef and gravy over mashed potatoes, rice, or biscuits.
Can I add mushrooms?
Yes! Sliced mushrooms are delicious with the beef. Sauté them with the onions or add them during the last 30–40 minutes of cooking.
Can I make this ahead of time?
Yes. The beef and gravy can be prepared 1–2 days ahead and refrigerated. Reheat gently on the stovetop and prepare fresh noodles before serving.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3–4 days. Keep the noodles separate if possible to prevent them from absorbing too much gravy.
Can I freeze it?
Yes, but the texture of the potatoes and noodles may change slightly after freezing. For the best result, freeze the beef and gravy separately and prepare fresh noodles when reheating.
Why is my beef tough?
It usually needs more cooking time. Tough beef often becomes tender when cooked low and slow for long enough. Keep it at a gentle simmer rather than a rapid boil.
What can I serve with beef tips and noodles?
Great sides include:
Green beans
Steamed broccoli
Dinner rolls
Garlic bread
Side salad
Corn
Roasted vegetables
