Ingredients
2 pounds beef stew meat or chuck roast, cubed
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon black pepper
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
12 ounces egg noodles
2 tablespoons butter (optional, for noodles)
Chopped parsley for garnish (optional)
Directions
In a crockpot, combine beef, onion soup mix, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, and pepper. Stir to coat the beef evenly. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender. In the last 30 minutes, mix cornstarch and water, then stir into the crockpot to thicken the sauce. Cook egg noodles according to package instructions, then drain and toss with butter if desired. Serve beef tips and gravy over the noodles and garnish with parsley if using.
Additional Tips or Variations
Add sliced mushrooms or onions for more flavor and texture. Swap egg noodles for mashed potatoes or rice. Use low-sodium broth and soup if you’re watching salt. For a richer gravy, stir in a splash of heavy cream or a dollop of sour cream before serving.