Slow Cooker Beef Tips plus Mushrooms and Egg Noodles

Back in January when we had Joseph, our 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 we 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 we were younger, one of our favorite meals that our 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 reliable comfort food. We had our grandparents over for lunch yesterday and when we were trying to think about what to make, we remembered that meal from January. Beef tips, it was!

We asked our 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. We took her version one step further and eliminated all of the stovetop prep time, because, well, we didn’t think it was necessary and if we can remove unnecessary prep time, we will absolutely do it. We also added the flour-based roux and kicked up the heat in the last hour to thicken up the sauce a bit.

Our modified version turned out fantastic and it got the grandparents’ seal of approval. We made it a meal with egg noodles, a salad and rolls. Straightforward, simple and almost completely hands-off – our kind of meal nowadays!

One year ago: Almond Joy Cookie Bars
Two years ago: Buttermilk Fried Chicken

Baker notes

Yield: 8 to 8 servings An amazingly flavorful recipe for beef tips served over egg noodles, made in the slow cooker. So straightforward!

• 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

• 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

Nutritional values are based on one serving

• Yield: 8 to 8 servings
• Prep: 20 minutes
• Cook: 7 hours
• Total: 7 hours 30 minutes

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

Method

1. Place the onions and mushrooms in the bottom of a 6-quart slow cooker, then top with the cubed beef.
2. 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.
3. 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.
4. 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.