Slow Cooker Beef Tips And Noodles Recipes

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SLOW COOKER BEEF TIPS



Slow Cooker Beef Tips image

As a busy mom, I love my slow cooker meals! Beef tips remind me of a childhood favorite. I cook this beef tips recipe with mushrooms and red wine, then serve over brown rice, noodles or mashed potatoes. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes

Steps:

  • Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 836mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SLOW COOKER BEEF TIPS AND NOODLES RECIPE



Slow Cooker Beef Tips And Noodles Recipe image

Beef tips and noodles make up a hearty meal that you could fix on the stovetop, but the flavors are brought to new heights when you prepare it in a slow cooker.

Provided by Mackenzie Ryan,Mashed Staff

Categories     slow cooker, dinner

Time 6h20m

Number Of Ingredients 15

1 tablespoon olive oil
3 pounds sirloin tips
4 tablespoons butter
1/4 cup flour
6 cups beef broth
1 teaspoon paprika
1/2 teaspoon dried marjoram
1 tablespoon dried parsley
1 teaspoon whole grain mustard
1 teaspoon Worcestershire sauce
1 onion, chopped
6 garlic cloves, minced
1 bay leaf
4 to 6 stems of fresh thyme
24 ounces of dried egg noodles

Steps:

  • In a heavy-bottomed pot over medium-high heat, heat up the oil. Stir in the sirloin tips, and cook until nicely browned, about 10 minutes, stirring as needed. Remove the beef, and transfer it to a plate.
  • In the same pan, melt the butter, and whisk in the flour to form a roux. Cook until it smells toasty and lightly browned, about 2 minutes.
  • Whisk in the beef broth slowly. Let it come to a boil. Stir in the paprika, marjoram, parsley, whole grain mustard, and Worcestershire sauce. Simmer until the sauce is slightly thickened.
  • Put the browned beef tips into the slow cooker, and cover with the chopped onions, minced garlic, bay leaf, and fresh thyme. Top with the sauce, and cover with the lid.
  • Cook on low for 6 hours.
  • Before serving, bring a large pot of salted water to a boil, and cook the egg noodles according to the instructions on the package.
  • Remove the thyme stems and bay leaf from the beef tips, and season with salt and pepper.
  • Serve generously over a bowl of egg noodles.

Nutrition Facts : Calories 1078 calories, Carbohydrate 92 g carbohydrates, Cholesterol 293 mg cholesterol, Fat 48 g fat, Fiber 5 g fiber, Protein 67 g protein, SaturatedFat 20 g saturated fat, ServingSize 0 g, Sodium 638 mg, Sugar 5 g, TransFat 0 g

FESTIVE SLOW-COOKED BEEF TIPS



Festive Slow-Cooked Beef Tips image

We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day's end. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 8 servings.

Number Of Ingredients 16

1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
6 garlic cloves, halved
2 cups beef broth
1-1/2 cups dry red wine
1 fresh rosemary sprig
1 bay leaf
2 cans (4 ounces each) sliced mushrooms
2 tablespoons cornstarch
1/2 cup water
1 tablespoon balsamic vinegar
Hot cooked egg noodles

Steps:

  • Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker., In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes., Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf., In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.

Nutrition Facts : Calories 290 calories, Fat 15 g fat (4 g saturated fat), Cholesterol 74 mg cholesterol, Sodium 69 mg sodium, Carbohydrate 7 g carbohydrate (2 g sugars, Fiber 1 g fiber), Protein 24 g protein.

SLOW-COOKER BEEF TIPS AND NOODLES



Slow-Cooker Beef Tips and Noodles image

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.

Provided by Tee Lee

Categories     One Dish Meal

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

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
3/4 cup beef broth (or beef broth mixed with Burgundy wine)
1 cup fresh mushrooms, sliced
1/2 medium onion, chopped
12 ounces wide egg noodles

Steps:

  • 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.

Nutrition Facts : Calories 891, Fat 35, SaturatedFat 12.6, Cholesterol 237.9, Sodium 2026.8, Carbohydrate 78.3, Fiber 4.2, Sugar 4.3, Protein 62.9

SIMPLE BEEF TIPS AND NOODLES



Simple Beef Tips and Noodles image

This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.

Provided by Dennis Errichiello

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound cubed beef stew meat
1 large onion, diced
2 cloves garlic, minced
1 (8 ounce) package sliced button mushrooms
1 (32 ounce) carton beef stock
salt to taste
ground black pepper to taste
1 (8 ounce) package wide egg noodles
3 tablespoons cornstarch
½ cup cold water

Steps:

  • Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
  • Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
  • Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
  • Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
  • While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
  • Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 54.8 g, Cholesterol 106.8 mg, Fat 17.1 g, Fiber 3.7 g, Protein 35 g, SaturatedFat 4.4 g, Sodium 150.8 mg, Sugar 6.5 g

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