Savory Beef Tips with Buttery Noodles Recipe

When I first started making savory beef tips with buttery noodles, it quickly became one of my go-to comfort meals. It’s the kind of dish that feels like a warm hug after a long day—hearty, simple, and packed with flavors that hit just right.

The beef tips stay tender and soak up the savory sauce, while the buttery noodles soak up every last bit of juice. I love how straightforward it is, yet it tastes like you spent hours in the kitchen. If you’re ready to bring a classic, satisfying meal to your table with minimal fuss, this recipe is for you.

Ingredients for Savory Beef Tips with Buttery Noodles

I always keep the ingredient list clear and straightforward. Here’s exactly what you’ll need to create this dish:

• 1 ½ pounds beef sirloin or stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 4 cups wide egg noodles
• 4 tablespoons unsalted butter
• Chopped fresh parsley for garnish (optional)

Make sure your beef is cut uniformly so everything cooks evenly. The broth should be fresh for the best flavor, and I recommend using wide egg noodles for that perfect, buttery coating. Unsalted butter helps you control the salt level without overwhelming the dish.

Savory Beef Tips with Buttery Noodles Recipe That Warms 5 Hearts

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Savory Beef Tips with Buttery Noodles Recipe warms hearts and satisfies hunger with rich comforting flavors perfect for family meals

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

1 ½ pounds beef sirloin or stew meat, cut into 1-inch cubes

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 cup beef broth (low sodium preferred)

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

Salt and black pepper, to taste

2 tablespoons all-purpose flour

4 cups wide egg noodles

4 tablespoons unsalted butter

Chopped fresh parsley for garnish (optional)

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Instructions

Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches so you don’t overcrowd the pan. Brown each piece for about 3-4 minutes per side until nicely seared. Set the beef aside.

Sauté the aromatics: Lower the heat to medium. In the same skillet, add the diced onion and cook for 3-5 minutes until it softens. Add the minced garlic and cook for another minute. Watch carefully so the garlic doesn’t burn.

Make the sauce: Sprinkle the flour over the onions and garlic, stirring for about 1 minute to cook the flour taste out. Pour in the beef broth slowly, whisking as you go to avoid lumps. Add Worcestershire sauce, thyme, salt, and pepper.

Simmer with beef: Return the browned beef to the skillet, stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it cook for about 45 minutes to 1 hour. The beef should be fork-tender, and the sauce thick and savory.

Boil the noodles: While the beef simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, usually about 6-8 minutes for al dente. Drain well.

Finish buttery noodles: Immediately toss the hot noodles with unsalted butter in the pot or a large bowl, coating evenly. This is your rich, velvety side to serve with the beef tips.

Serve: Spoon the tender savory beef tips over or alongside the buttery noodles. Garnish with chopped parsley if you like a touch of color. Dig in while it’s warm!

Notes

A classic and comforting dish featuring tender beef sirloin or stew meat simmered in a savory sauce, served with rich buttery wide egg noodles. Perfect for a hearty, flavorful meal with minimal fuss.

How to Prepare Savory Beef Tips with Buttery Noodles

This is where it comes together. I’ve broken this down into easy steps, so you won’t miss a beat or get overwhelmed.

1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches so you don’t overcrowd the pan. Brown each piece for about 3-4 minutes per side until nicely seared. Set the beef aside.
2. Sauté the aromatics: Lower the heat to medium. In the same skillet, add the diced onion and cook for 3-5 minutes until it softens. Add the minced garlic and cook for another minute. Watch carefully so the garlic doesn’t burn.
3. Make the sauce: Sprinkle the flour over the onions and garlic, stirring for about 1 minute to cook the flour taste out. Pour in the beef broth slowly, whisking as you go to avoid lumps. Add Worcestershire sauce, thyme, salt, and pepper.
4. Simmer with beef: Return the browned beef to the skillet, stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it cook for about 45 minutes to 1 hour. The beef should be fork-tender, and the sauce thick and savory.
5. Boil the noodles: While the beef simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, usually about 6-8 minutes for al dente. Drain well.
6. Finish buttery noodles: Immediately toss the hot noodles with unsalted butter in the pot or a large bowl, coating evenly. This is your rich, velvety side to serve with the beef tips.
7. Serve: Spoon the tender savory beef tips over or alongside the buttery noodles. Garnish with chopped parsley if you like a touch of color. Dig in while it’s warm!

If you want extra sauce, just increase the beef broth by a half cup. And don’t rush the simmer—it’s the key to tender beef. Trust me, I’ve made this dish so many times, I can tell when it’s just right.

Equipment Needed

Nothing fancy required here. You just need:

• Large skillet or frying pan with a lid
• Large pot for boiling noodles
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander to drain noodles

Having a heavy-bottomed skillet helps with even browning. Also, a tight-fitting lid on your skillet keeps the beef moist during simmering.

Tips to Perfect Your Savory Beef Tips with Buttery Noodles

• Don’t crowd the pan: When browning beef, working in batches ensures each piece gets a good sear without steaming.
• Use fresh garlic and thyme: They add a punch of flavor that makes the dish come alive.
• Low and slow: Simmer gently covered to keep beef tender and the sauce rich.
• Butter your noodles right away: This locks in flavor and prevents clumping.
• Adjust seasoning last: Taste before serving because the broth and Worcestershire can vary in saltiness.

Nutritional Disclaimer

Nutrition can vary widely depending on the specific ingredients and brands you use. The information here is a general guide and not precise. If you need exact nutritional values, please use a nutrition calculator with your specific product labels.

Frequently Asked Questions about Savory Beef Tips with Buttery Noodles

Can I use other cuts of beef for this recipe?

Yes, you can swap sirloin or stew meat for chuck roast or even ribeye tips. Just keep in mind tougher cuts need longer simmering to become tender, so adjust cooking time accordingly.

What kind of beef broth works best?

Homemade or low-sodium store-bought beef broth are my favorites. They give great flavor without too much salt. Avoid broth concentrates or high sodium versions unless you want a very salty dish.

Is it okay to use dried herbs instead of fresh thyme?

Dried thyme works fine and adds good flavor. Use about a teaspoon. If you can get fresh, it brightens the sauce a bit more, but dried is fine for convenience.

How do I prevent my noodles from sticking together?

Drain noodles well right after cooking. Toss them immediately with butter while they are still hot; the butter coats the noodles and stops sticking. Give them a gentle stir before serving.

Can I make the savory beef tips ahead of time?

You sure can. It actually tastes even better the next day. Just reheat gently on the stove in a covered pan over low heat, stirring occasionally. You might want to add a splash of broth or water if sauce thickened too much when chilled.