Friday, December 28, 2012

Beef Tips

There's something super comforting to me about tender, slow-cooked beef served with egg noodles. My Slow-Cooker Beef Stroganoff is one of my all-time favorite comfort meals, and luckily it's SUPER easy to prepare, too. 

This recipe is similar; a cheaper, tougher cut of meat is cooked, low and slow, in a creamy sauce. However, this is prepared in the oven - cooking DOES take 3 hours, but all you have to do is cover the dish with foil and completely forget about it. Don't peek at it or anything. 

We've been having depressingly yucky weather here since Christmas. On Christmas Day, we had tornado warnings, hailstorms and torrential rain, which ushered in some freezing cold weather and winds - we even had a few snow flurries yesterday. It hasn't gotten above 40°, so this meal is sure to warm me up from the inside out! 

Since the beef tips and their gravy are so rich, I'm keeping the sides simple with some blanched green beans and sauteed spinach. 

Beef Tips
adapted from Mommy's Kitchen

2 lbs beef tenderloin tips, stew meat, or chuck roast
1 can condensed cream of mushroom soup*
1 packet dry onion soup mix
1 packet brown gravy mix
1 cup water
1 4oz can mushrooms
Egg noodles, cooked

*I used Cream of Mushroom w/ Roasted Garlic.

Add the cubed beef to a 13x9 baking dish.

Combine the cream of mushroom soup, onion soup mix, brown gravy mix and water. Add the mushrooms and stir to combine. Pour over the beef and stir to mix thoroughly.

Cover with foil and bake at 300° for three hours. Uncover and serve atop egg noodles.


  1. My stomach is now growling very loudly. Guess I need to go find something to eat now. Thanks!

    1. You're welcome, Ann Marie - enjoy!!

  2. I love this but use fresh garlic, fresh portabellas and serve over garlic mashed potatoes, my mind is on strike with wide egg noodles lol but did serve it that way first but the potatoes made it rock thanks Julia for another wonderful recipe. This is sling can't remember my gmail account to sign in with oh well

    1. You're welcome! Your version sounds great!

  3. just made this in crockpot high 80's here delish

  4. Trying this tomorrow! Although I forgot to pick a cream of mushroom soup. I'm wondering how important it is to the recipe?

  5. Tried this--it's awesome. But if you're like me and just a family of two, it makes a whole ton. If that happens to you too, save the extra meat mixture and shred it VERY FINELY, add some ricotta cheese (and maybe some grated parm if it's too runny) and maybe some caramelized onions, and make some ravioli with it. It freezes really well and you get more mileage out of it! Plus, its really not as much work as it sounds because you've already done the hard work of cooking the meat down to tender.