Simple Beef Tips and Noodles Recipe -
Simple Beef Tips and Noodles Recipe

Simple Beef Tips and Noodles

Recipe by  

"This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 5 mins


  1. Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
  2. Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
  3. Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
  4. Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
  5. While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
  6. Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.
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  • Cook's Note:
  • This can easily be adapted to a slow cooker. Simply follow steps 1 and 2 using a skillet; transfer the mixture to your slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Start boiling the water for the noodles about half an hour before you wish to eat.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2012

I do make this dish in the crockpot, I just layer the ingredients in the bottom of my crockpot and cover it with beef stock and let it cook all day. Sometimes, I throw in some dried basil/oregano and a bay leaf or two, depending on if I think of it. This also makes a great stroganoff by adding a cup of sour cream before serving. When I make this, there's never any leftovers.

Most Helpful Critical Review
Feb 10, 2013

way too much beef broth than needed. had to thicken with about twice the amount of corn starch. way too soupy for my taste. flavor was good.

Sep 12, 2012

Great recipe! I added a few baby carrots that I cut into sticks for color and added 2 tbls. of tomato sauce for depth! Hubby couldn't get enough. Thanks for sharing :)

Sep 16, 2012

This was very good. Definitely a keeper. I made this in the crock pot as directed in the footnotes. Made this for company and there were no leftovers!

Mar 14, 2013

My family & I loved it! Followed the recipe, but I used round steak instead of stew meat. I used my pressure cooker. I also used my own homemade beef stock. Will make again and again!

Dec 18, 2012

I don't have a pressure cooker. I simply used a large stew pot. I didn't have egg noodles, so I used rotini noodles. Other than that I followed the recipe and it was FABULOUS! Even my finicky 14 year old liked it.. AND asked for more!(I even got a "thank you")

Nov 12, 2014

I made this recipe pretty much as stated, but doubled it to have left-overs and cooked it in an electric pressure cooker. The only thing that I didn't double was the beef stock - I used 4 cups of homemade beef stock. I didn't have fresh mushrooms on hand, so I used 2 4 oz. cans of mushrooms (probably should have used at least 3 cans), and used top round steak. After browning the meat, and sautéing the onions and garlic, in the pressure cooker, I added back the meat and the rest of the ingredients. I also added 1/4 cup of red wine. I pressure cooked everything for 20 minutes on the beef setting and let it slow release the pressure. Since I didn't double the amount of beef stock used, I didn't double the cornstarch/water mixture, but found that I had to double that so the gravy wasn't watery and more like gravy. I served it over mashed potatoes, and my family loved it. By doubling the recipe, I had enough for 3 meals for 3 of us. So we have two more meals to look forward to. The next time we have it, I will try it over egg noodles. Thanks for the pressure cooker recipe, Dennis. It was great, and I will definitely make it again.

Dec 03, 2013

First recipe in my new pressure cooker and it came out great! This will be a regular on busy work days. Loved it!


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  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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