Tender and flavorful slow-cooked beef tips served over buttery egg noodles, perfect for a cozy, comforting meal with minimal hands-on time.

2 lbs beef stew meat (or sirloin tips, cubed)

1 onion, chopped

3 cloves garlic, minced

2 cups beef broth

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp paprika

1/2 tsp black pepper

1/2 tsp thyme

2 tbsp cornstarch (mixed with 2 tbsp water)

12 oz egg noodles (or your preferred pasta)

2 tbsp butter

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Add beef, onion, garlic, beef broth, Worcestershire sauce, soy sauce, paprika, black pepper, and thyme to the crockpot. Stir to combine.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
Mix cornstarch with water until smooth; stir into crockpot and cook for 20-30 minutes until sauce thickens.
Cook egg noodles according to package instructions, drain, and toss with butter.
Spoon beef and thickened gravy over buttery noodles and serve warm.

For added veggies, swap in mushrooms or bell peppers.

Try mashed potatoes or rice instead of noodles.

Add a splash of red wine or pinch of chili flakes for flavor variations.

Use sirloin tips for a leaner beef option.

Store leftovers in airtight container in fridge up to 3 days; freezes well.

Reheat gently, adding beef broth if sauce thickened too much.

Use gluten-free soy sauce and noodles to make gluten-free.

Instant Pot option: sauté beef, then cook on high pressure 30-35 mins with quick release.