Cool fall days are coming and it’s time for some comfort food. Tender beef tips and egg noodles fills the bill. Using beef stew meat and simmering it for a couple hours makes it tender and succulent. Perfect for a fall evening.
This cozy fall meal is one you should be making. It’s using beef stew meat that is cooked low and slow until it is tender. Then the simmering broth is thickened to become a delicious gravy. The beef and gravy gets served over egg noodles.
Beef stew meat
I remember just a few years ago that stew meat was pretty low cost …like $3.00 a pound. Today, I just paid $7.99 a pound. The pandemic is one cause of meat prices going up. People began buying more to keep stocked up. Supplies began to dwindle while demand was high, so prices go up.
Another reason could be where this meat came from the cow. Both “chuck” and “round” can be considered stew meat. Chuck, from the shoulder is generally the toughest cut. Round is from the hind, as well is sirloin tip, which is commonly called stew meat. This is more tender than chuck.
Ask your butcher or someone from the meat department where the stew meat comes from. This could cause the price to vary. My $7.99 per pound meat looked more like sirloin than chuck and it was labelled stew meat. This was from the Revier Cattle Company in Olivia, Minnesota, sold by Cub Foods.
Cooking the beef
I cooked the meat in a large cast iron dutch oven. The meat is browned first which takes 4 or 5 minutes. Then the onion and garlic is added and cooked about 3 minutes to soften. The stew meat gives off quite a bit of liquid when it’s browning, but just leave that in the pot, then add the other liquids and a little black pepper.
The beef gets simmered in red wine, soy sauce, Worcestershire sauce and beef broth for a couple hours for tenderness. Cover the pot and keep on low temperature to just simmer the liquid.
Go turn on a Netflix movie and let the pot simmer for a couple hours. I watched “The Firm” while waiting, checking every 20 to 30 minutes to see how it was coming.
After 2 hours of cooking and you are satisfied that the meat is tender (take a hunk out and try it), it’s time to make the gravy. Mix together 1/2 cup of cold water and 4 tablespoons of flour. Turn up the heat on the stove and pour this into the pot while stirring and bring to a boil. Let this cook for several more minutes to thicken.
That’s it….serve the tender beef tips and egg noodles with a nice salad or vegetable on the side.
This is comfort food to the max…perfect for a fall meal.
And be sure to try these Meaty recipes:
- All-Purpose Homemade Brown Gravy
- Braised Beef Short Ribs
- Filet Mignon with Peppercorn Sauce
- Tasty Oven Baked Meatballs
- Grilled Steak Kabobs
- Hearty Chicken and Vegetable Stew
Tender beef tips on egg noodles
Ingredients
- 2 lbs. beef stew meat cut into bitesized pieces
- 2 tbsp vegetable oil
- 1 yellow onion coarse chopped
- 1 tbsp minced garlic
- 1/2 cup dry red wine
- 1 1/2 cups beef broth, I used Better than Bouillon beef base
- 1/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/2 cup cold water
- 4 tbsp all-purpose flour
- 1/2 tsp black pepper
- 12 oz. egg noodles cooked according to package directions
Instructions
- Place vegetable oil in a dutch oven or large stock pot and heat on high, add the beef and cook stirring until browned 3 to 5 minutes.
- Add the chopped onion, garlic and black pepper and cook, stirring for 2 or 3 more minutes to soften the onion.
- Next, add the liquid ingredients, bring to a boil, then reduce the heat to a simmer, cover and cook for 2 hours. Check the tenderness of the beef with a small taste.
- Mix together the 1/2 cup cold water and 4 tablespoons of flour then pour it into the pot, stir and bring to a boil. Allow this to cook for several more minutes to thicken. Taste and adjust seasoning. The soy sauce and beef broth contain salt so you may not need to add more.
- While the broth is thickening, boil the egg noodles per package directions, drain and keep warm.
- Serve the beef tips and gravy over the noodles.
Notes
- Recipe adapted from Food.com
- You could also serve the beef and gravy over rice or mashed potatoes.
- Leftovers could be refrigerated for 2 or 3 days or frozen (without the noodles mixed in) for 2 or 3 months. Reheat in a saucepan on the stove and add 2 or 3 tablespoons of water.
Nutrition
Here’s a couple more recipes to try on a cool fall evening
Vegetarian broccoli cheddar cheese soup
Made this tonite using petite sirloin. It was fantastic and the perfect comfort food!
Hi Christy,
Glad that you liked it and thanks for the comment.
Joe
Is there any way I can substitute meat from a thick cut piece of rib eye steak? I have all the ingredients except the meat and I don’t feel like going to the market…it’s raining! Please email me and let me know.
Hi Patricia,
Rib eye would be great, just don’t cook it as long. Check how tender it is after 45 minutes.
Joe
Shoulder roast cost about $3.50 lb on sale. I buy and put in freezer, or take deer roast cut it up and sub it, & use the beef bullion, it is as good or better & has more flavor!!
Very good a little salty. Next time I make it I’ll use the low sodium soy sauce. And I only had to simmer for 1 and 1/2 hour.
An excellent meal suggestion for the recent arrival of the cool fall weather!!
Hi, can this be made in an instant pot?
I’ve never made it in an Instant Pot Susan but it would probably work well. Put the beef, onion and garlic in with the liquids and pressure cook on high for 30 to 40 minutes. Then remove the beef and make the gravy on the saute setting.
MANY THANKS! I’LL LET YOU KNOW HOW IT TURNS OUT!
I just made it but had to reduce the simmering time to 1 1/2 hours and still didn’t have enough liquid to fill a cup for the sauce. I will add to the liquids the next time I make it. Very flavorful
Sounds great! I might adapt it for the crock pot.
Sounds good.
This was perfect with a glass of red wine, broccoli, and really good bread (and butter, of course). The aroma was so wonderful while it was simmering that we could hardly wait to eat!
I’m ready to make it again!