Last Updated on June 25, 2025
Cool fall days are coming and it’s time for some comfort food. Tender beef tips and egg noodles fill the bill. Using beef stew meat and simmering it for a couple of hours makes it tender and succulent. Perfect for a fall evening.
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This cozy fall meal is one you should make. It uses beef stew meat cooked low and slow until tender.
Then, the simmering broth is thickened to become a delicious gravy. The beef and gravy get served over egg noodles.
Beef Stew Meat Prices
I remember just a few years ago that stew meat price per pound 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 beef prices are going up.
Another reason could be where this meat came from on 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 as 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. The price could vary.
My beef stew meat price was $7.99 per pound, and the meat looked more like sirloin than chuck, despite being labeled as stew meat. This was from the Revier Cattle Company in Olivia, Minnesota, sold by Cub Foods.
Cooking the Beef Tips And Noodle Recipe
First, make sure that your beef is cut up into bite-sized pieces, and at the same time, you can remove any excess fat from the beef.
Cook the meat in a large cast-iron Dutch oven or a sturdy 3-to-4-quart pan. The meat is browned in the pan first which takes 4 or 5 minutes. Stir the meat chunks around with a spoon to brown all sides.
Then, the onion and garlic are added and cooked for 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 red wine, beef broth, soy sauce, Worcestershire sauce, and a half teaspoon of black pepper. Once the liquids are added, use a wooden spoon to scrape up any black bits that may have formed during the browning process.
The beef then gets simmered in red wine, soy sauce, Worcestershire sauce, and beef broth for 1 1/2 to 2 hours for tenderness. Cover the pot and keep it at low temperature to just simmer the liquid. This slow cooking results in tender beef cubes.
After 1 1/2 hours of cooking, test the beef for tenderness by removing a piece and chewing it to see if it is to your liking.
Tender Beef Tips Cooking Time
Go turn on a Netflix movie and let the pot simmer. I watched “The Firm” while waiting, checking every 20 to 30 minutes to see how it was coming. Beef tips and noodles are about to happen.
After 1 1/2 to 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.
Making The Beef Tips Gravy
Mix 1/2 cup of cold beef broth and 5 tablespoons of flour to make a slurry. 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 minutes to thicken.
That’s it…. serve the tender beef tips over noodles with a nice salad or vegetable on the side.
This is comfort food to the max… perfect for a fall meal.
Professional Tip:
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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 bite-sized pieces
- 2 tbsp vegetable oil
- 1 yellow onion coarse chopped
- 1 tbsp minced garlic
- 1/2 cup dry red wine
- 2 cups beef broth, I used Better than Bouillon beef base, divided reserve 1/2 cup to mix with the flour
- 1/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 5 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, (reserve 1/2 cup of beef broth), bring to a boil, then reduce the heat to a simmer, cover, and cook for 1 1/2 to 2 hours. Check the tenderness of the beef with a small taste.
- Mix together the 1/2 cup cold beef broth and 5 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 in an airtight container 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
Susan Closner
My husband was very skeptical about this dish and ended up raving about it. The only thing I added was a little lemon juice. I also used a sirloin steak and it was delicious. A real keeper.
Joe Boyle
Thank you for the nice comment Susan.
Teresa
The hints for tenderizing the meat were wonderful…many thanks!
Emily
Second time I’ve made this! We absolutely love it! I substituted the wine with A1 sauce as I’m now pregnant; and wow! DELICIOUS! Thank you!
Joe Boyle
Thank you Emily!
Maria
Thank you for the simple and easy recipe ..made it tonight on a cool fall day and it was perfect!!!!! Followed recipe exactly but did add mushrooms and served it with buttered garlic egg noodles and roasted Brussels..AMAZING!!!! THANK YOU AGAIN!
Joe
Hi Maria,
Thank you for the nice comment!
Joe
Cathy Siegel
How can I make this in the crock pot? How long should I cook it on low? I bought sirloin. Well it get tough?
Joe
Hi Cathy,
I would think that 8 hours on low would produce tender beef. Add the broth and aromatics to the crockpot to cook. To make a gravy you will have to transfer the liquid from the crockpot to a pot on your stove, then add the flour to thicken. It should work fine. Thanks for asking.
Joe
Colleen
Super easy and delicious! I’ll be making this again!
Joe
Thank you Colleen!
Joe
Jodee DeWalt
Just out of curiosity, what type of red wine did you use? Looking for a beef tip recipe that is lower in sodium, we don’t eat a lot of salt. But do love the seasoning that happens when on meats .
Joe
Hi Jodee,
I generally use cabernet sauvignon since that is our go-to red wine. Thanks for asking.
Joe
Mary
If I use beef sirloin should I cut the cooking time? Afraid this will be tough with stewing beef.
Joe
Hi Mary,
The beef stew meat gets pretty tender after 2 hours of cooking, especially if the pieces are cut small. If you use sirloin, chop it into small pieces and cut the cook time to 1 hour. Check the tenderness by tasting the meat to see if it is tender enough for you. Sirloin will certainly be a finer textured meat and easier to chew. Give it a try. I hope that you like it.
Joe
Mary
Thanks Joe. I ended up following the recipe exactly as written and the beef was extremely tender. So glad I didn’t spend extra money on sirloin. I served it for dinner for 12 people and they all love it. I’ll definitely be making this one again. Super easy!
Joe
Hey Mary,
I’m happy that you and your guests liked it. Thank you for the nice comment.
Joe
Christine
I made this tonight and it was so simple! It tastes really good too. I didn’t have any red wine so just used extra beef broth. I will be making this again.
Joe
Hi Christine,
Thank you for the nice comment and glad you liked the recipe.
Joe
Sarah
Such an easy meal to make with regular ingredients you can find in your pantry!!! I added a little thyme and parsley on top for a little extra flavor.
Joe
Thank you for the nice comment Sarah.
Sandy
Amazing dish! Super easy and everything I hoped for in a beef and egg noodle dish! I browned the beef then put everything into the crock pot!
Joe
Hi Sandy,
That is a perfect way to get tender beef! I’m happy that you liked the recipe.
Thank you for the nice comment.
Joe
Alli
I make this at least twice a month. This is my go-to for chuck roast or top round roasts. It is so delicious and well-balanced. If it’s a little too salty, I recommend a dollop of sour cream on top to simmer it down 🙂
Joe
Hi Alli,
Thank you for the nice comment. So glad that you like it.
Joe
Christy Greene
Made this tonite using petite sirloin. It was fantastic and the perfect comfort food!
Joe
Hi Christy,
Glad that you liked it and thanks for the comment.
Joe
Patricia Nasrallah
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.
Joe
Hi Patricia,
Rib eye would be great, just don’t cook it as long. Check how tender it is after 45 minutes.
Joe
william monroe beckham
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!!
Anita
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.
Alan Howie
An excellent meal suggestion for the recent arrival of the cool fall weather!!
Susan
Hi, can this be made in an instant pot?
Joe
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.
Susan
MANY THANKS! I’LL LET YOU KNOW HOW IT TURNS OUT!
Anita
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
Josie
Sounds great! I might adapt it for the crock pot.
Eileen Herbert
Sounds good.
MaryJo
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!
Joe
I’m ready to make it again!