Slow-Cooker Beef Tips and Noodles

"I don't normally like recipes with cream of ___ soup in them, but this one I came up with is delicious! Definitely easy comfort food! *** Update: I tried this with 1/4 cup Burgundy wine and 1/2 cup beef broth and it was delicious! For a change, try a mixture of wine and broth."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:
3hrs 15mins


  • 2 lbs lean stewing beef, cubed
  • 1 (10 3/4 ounce) can cream of mushroom soup (or low-fat)
  • 1 (1 1/4 ounce) envelope dry onion soup mix
  • 1 (1 ounce) envelope mushroom gravy mix or (1 ounce) envelope beef gravy mix
  • 34 cup beef broth (or beef broth mixed with Burgundy wine)
  • 1 cup fresh mushrooms, sliced
  • 12 medium onion, chopped
  • 12 ounces wide egg noodles


  • Place beef in the slow cooker.
  • Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.
  • Add mushrooms and onions to mixture, then pour over beef.
  • Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
  • Cook egg noodle according to directions on package.
  • Spoon beef mixture over hot noodles and serve.

Questions & Replies

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  1. lauren.walden
    The ingredient list says 1 mushroom gravy packet OR beef gravy packet, but the recipe list says 1 mushroom gravy packet AND beef gravy packet. Maybe this is why so many people have said it's too salty? I just added the 1 packet, mushroom soup and beef broth. Please explain which is the correct one?
  2. Joan H.
    Will it affect the recipe negatively if I do not use the onion soup and use more diced onions. Trying to cut down on the salt!
  3. Cheryl M.
    I want to make this but don't have the gravy or onion mix package. Is there a substitute
  4. Tina C.
    Can I add raw noodles in crockpot with the meat? If so when can I add them.
  5. Greg S.
    How can I thick the broth


  1. LiisaN
    Very easy and tasty! I was in a hurry so I used my pressure cooker. I browned the meat first in oil with the onion, then added the rest of the ingredients. I had brought the mixture to a boil then pressured cooked it for 20 minutes. My youngest said it was the best beef tips I'd made and asked to have them at least once a week. That comment speaks for itself! Thanks!!!
  2. bad kitty 1116
    Great beef tips! I added garlic, Worcestershire sauce, pepper, sugar , a bay leaf, and chopped carrots.I used regular cream of mushroom soup. I have tried alot of beef tip recipes and this was one of the tastiest. I used 1/2 cup Burgundy wine and didn't use the beef broth-there was plenty of liquid. This recipe really needs something to thicken up the sauce , so I added 3 tablespoons of Minute tapioca the last hour of cooking, like so many other reviewers and it worked perfectly. I served over egg noodles and garnished with fresh minced parsley and served steamed broccoli and crusty sourdough rolls on the side. Wonderful meal and I'll make again-thanks!
  3. JConner17
    I left out the mushrooms and the gravy mix (only because I didn't have either in the house), and the recipe still came out FANTASTIC. The meat was VERY tender. I will be making this again!
  4. Annacia
    Marvelous rich flavor here thats achieved in a kick back manor. I used large button mushrooms and just followed the recipe. It came out good enough for guests. :D
  5. Ycooks2
    We enjoyed this. Added 3 TBS of quick cook tapioca to thicken and it worked perfect. Will make again.


  1. Jennifer M.
    Reduced sodium broth; gravy packet was .75 ounces versus 1, tripled mushrooms, cooked down uncovered for an additional 5-10 minutes.
  2. Nikki Kate
    I thought this was really good. My husband loved it. I really enjoyed the flavors between the soup, dry soup mix and the mushroom gravy which is what I used. It was very easy to throw into the crock pot and cook all by itself. When I make this again (which I will) I will be making it a little thicker. Both my husband and I agreed we wanted it thicker more of a gravy. I also will either be leaving the mushrooms whole or just cutting them in half. They seem to get lost. My husband also suggested putting it over mashed potatoes instead of the noodles which would be really good also.


After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved. I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights! We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out! I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!! A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!! I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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