Description
Tender beef tips simmered in a rich, savory sauce, served over buttered egg noodles. A comforting and hearty classic!
Ingredients
Scale
- 2 lbs Beef Stew Meat, cut into 1-inch cubes
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 8 oz Cremini Mushrooms, sliced
- 4 cups Beef Broth
- 1 cup Water
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Black Pepper
- 1/4 cup All-Purpose Flour
- 1/4 cup Cold Water (for slurry)
- 1 lb Egg Noodles
- 2 tablespoons Butter
- 2 tablespoons Chopped Fresh Parsley, for garnish
- Salt, to taste
Instructions
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef to the pot in a single layer, being careful not to overcrowd it. Brown the beef on all sides, about 2-3 minutes per side. Remove the browned beef to a plate and set aside. Repeat until all the beef is browned.
- Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and sliced mushrooms to the pot and cook for another 3-5 minutes, until the mushrooms are softened and have released their moisture.
- Return the browned beef to the pot.
- Pour in the beef broth and water. Add the Worcestershire sauce, dried thyme, dried rosemary, and black pepper. Stir to combine.
- Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for at least 2-3 hours, or until the beef is very tender. Check the beef periodically and add more broth or water if needed to keep it from drying out.
- In a small bowl, whisk together the all-purpose flour and cold water to create a slurry. Gradually whisk the slurry into the simmering beef tips, stirring constantly to prevent lumps from forming. Continue to simmer for another 10-15 minutes, or until the sauce has thickened to your desired consistency. If the sauce is too thick, add a little more broth or water. If it’s not thick enough, simmer for a bit longer, uncovered, to allow some of the liquid to evaporate.
- Taste the sauce and adjust the seasonings as needed. You might want to add more salt, pepper, or Worcestershire sauce to suit your taste.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions, usually about 8-10 minutes, or until al dente.
- Drain the noodles in a colander. Return the drained noodles to the pot and toss with the butter.
- Add the buttered egg noodles to the pot with the beef tips and sauce. Gently stir to combine. Alternatively, you can serve the beef tips and sauce over a bed of noodles.
- Garnish with chopped fresh parsley. Serve hot and enjoy!
Notes
- Browning is Key: Don’t skip browning the beef! It develops a rich, deep flavor.
- Don’t Overcrowd: Brown the beef in batches to ensure proper browning.
- Good Broth Matters: Use good quality beef broth for the best flavor.
- Low and Slow: Simmering the beef tips for a long time makes them incredibly tender.
- Al Dente Noodles: Don’t overcook the noodles; cook them al dente.
- Taste and Adjust: Season to your preference!
- Variations:
- Add vegetables like carrots, celery, or potatoes.
- Use different herbs like bay leaf or oregano.
- Add a splash of red wine for a richer flavor.
- Stir in sour cream or heavy cream for a creamier sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 25 minutes
- Cook Time: 165 minutes