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Slow-Cooker Beef Tips and Noodles

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“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.”
READY IN:
3hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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 (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

Directions

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

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