Slow Cooker Beef Tips with Mushrooms and Egg Noodles
Back in January when I had Joseph, my mom took two weeks off of work to be available to help and do whatever we needed in those first bleary-eyed days when we got home from the hospital. It was a huge help, especially since I ended up having a c-section and wasn’t allowed to do stairs and was too sore to do a lot of typical around-the-house stuff… AND she cooked us some fantastic food.
When I was younger, one of my favorite meals that my mom made was beef tips with mushrooms and noodles, so that was one of the things that she made a week or so after Joseph was born. It totally hit the spot and was perfect comfort food. We had my grandparents over for lunch yesterday and when I was trying to think about what to make, I remembered that meal from January. Beef tips, it was!
I asked my mom for the recipe that she used, and she said she based hers off of this Allrecipes.com one, but added wine, didn’t use a gravy packet and made it in the slow cooker. I took her version one step further and eliminated all of the stovetop prep time, because, well, I didn’t think it was necessary and if I can remove unnecessary prep time, I will absolutely do it. I also added the flour-based roux and kicked up the heat in the last hour to thicken up the sauce a bit.
My modified version turned out fantastic and it got the grandparents’ seal of approval. I made it a meal with egg noodles, a salad and rolls. Easy, simple and almost completely hands-off – my kind of meal nowadays!
One year ago: Almond Joy Cookie Bars
Two years ago: Buttermilk Fried Chicken
Slow Cooker Beef Tips with Mushrooms and Egg Noodles
Ingredients
- 2 yellow onions, finely chopped
- 16 ounces (453.59 g) white mushrooms, quartered
- 4 pounds (1.81 kg) beef chuck roast, cut into 1-inch cubes
- 4 cups (960 ml) beef stock, divided
- ½ cup (120 ml) red wine
- ½ cup (116 g) soy sauce
- ½ cup (137.5 ml) Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- ½ cup (62.5 g) all-purpose flour
- 12 ounces (340.2 g) egg noodles
- 2 tablespoons salted butter
- Parsley to garnish, if desired
Instructions
- Place the onions and mushrooms in the bottom of a 6-quart slow cooker, then top with the cubed beef.
- In a medium bowl, whisk together 2½ cups of the beef stock, the red wine, soy sauce, Worcestershire sauce, salt, pepper and garlic powder. Pour over the beef, place the lid on the slow cooker and cook on low for 6 hours.
- Place the flour in a small bowl and gradually whisk in the remaining 1½ cups of beef stock. Stir into the beef mixture, place the lid back on and cook on high for an additional hour.
- When ready to serve, cook the egg noodles according to the package directions. Drain, return to the pot, and toss with 2 tablespoons of salted butter.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Can you use Marsala wine instead of red wine?
Slam dunk!
Would this be possible to make in an Instant Pot? I have the beef frozen, so I was hoping for an option that I could do today without it being thawed. Thanks!
Hi Shandy, I’ve never done it, but I would think it should work!
i made this recipe sunday night. it was not to our liking at all. the soy sauce and worchestershire (spelling) was overpowering. i spit mine out but my husband liked it. i should have known i wouldn’t like it when i saw the amount of salt ingredients were in it. i usually like browneyed recipes but this went down the disposal.
Nice recipe and a great photo as well :) Just curious how many calories are there per serving?
I’m not sure, as I don’t calculate the nutritional data for each recipe.
If I wanted to cut the recipe in half…what do you recommend doing for the cooking time?
Hi Kim, I think I would still cook on low for 6 hours.
My fiancee doesn’t drink alcohol. S, what can I use to substitute for the wine? Can I just use Apple Juice with the same amount?
Hi Yumi, I wouldn’t use apple juice, but substitute the same amount of beef broth.
OK, thank you, Michelle! :)
You can also use grape juice as a wine substitute.
Thanks for a great recipe. Very easy. I agree with Lynne that it was really peppery so I would cut down on the pepper and broth next time. I appreciated the fact that there were no cans or packets used.
I made this yesterday since I was working from home and could start it later and take care of the step at the end. It was good, but I’d definitely change a few things. There was too much liquid. Your pictures don’t show any of that, but I threw away about 2 cups of the gravy after saving lots with the leftovers. I would reduce the broth by a cup and leave the other liquids the same. The onions were still crunchy, which I personally don’t like, so I think I would lightly saute them before adding them to the slow cooker. We found the pepper to be very prominent flavor and made the dish spicy, so I’d cut that back by a teaspoon.
It was better than expected and better than most of my slow cooker attempts, so I will make it again with above changes.
Tried this recipe today because my son had a 5:30 baseball game. The whole family loved it (a rare and wonderful thing). This one is a keeper!
This is a great recipe . My husband had neck and throat surgery for cancer. Now he is going through radiation & chemo. losing taste & smell and hard to eat. 3rd week of radiation and I am starting to puree like I did after surgery. Easy to throw into the crockpot just before leaving for the hospital, did last hour after we got home. It gave him some flavor, was soft enough to eat for now & I think will still be good pureed. Thank You
Made it last night for dinner. Delicious! Even though I doubled the salt by mistake so it was a little too salty but I loved the gravy-like consistency of the sauce on the egg noodles.
This looks sooooo good. I don’t usually eat beef but I could definitely make an exception for this. I love anything with mushrooms.
My hubby and I are on a low sodium lifestyle. I look forward to making this recipe but cutting down on the salt related ingredients by using lower salt items. It sounds very yummy and can’t wait to make this. Thank you. I enjoy your site and the stories that are included with the recipes.
That looks really good. Too bad it’s not for a working day with the hour+ additional step at the end, but it might be good for an easy weekend meal. I am not a big fan of slow cooker meals as I feel like everything turns into boiled meat in it, but I keep trying them to see if I can find a winner. I’m going to try this one.
Just printed it to see if I could. I use Firefox.
Yes, has something changed with the new site? I too am no longer able to print or save recipes. I love your site and have come to rely on it heavily for great recipes…. you’re one of my all-time favorites! :)
As I mentioned above, I haven’t changed anything in regard to printing recipes, and I just tried it myself this morning and it worked just fine. Could you let me know what browser you are using? As for saving recipes, yes, I made that announcement at the end of 2014 – the company that provided that functionality ceased operation and I am still looking for a replacement (there are not many out there!). I’m so sorry for the inconvenience!
Has something changed with your format on your website? I use to be able to print your recipes easily and now I can’t.
Also, I just wanted to say your recipes are my “go to” when I need to cook. I know your recipes are always full of flavor and extremely good! Your son is beautiful and lucky to have a mom who will be cooking for him growing up! Get ready for a house full of his friends because you are going to be the mom everyone loves!
Thanks for all the great recipes!
Hi Karla, I’m so sorry you’re having issues. I did not change anything regarding the print function and just tried it myself without an issue. Could you let me know what browser you are using and I’ll have my web designer look into it?