Preparation:

Step 1:

Begin by placing the beef tips or stew meat into the crockpot. Choose a well-marbled cut for the best flavor and tenderness. You can opt for pre-cut beef stew meat or whole beef tips, cut into bite-sized pieces.

Step 2:

Sprinkle the onion soup mix over the beef, which will add layers of flavor with minimal effort. The onion soup mix contains both seasoning and dehydrated onions, giving the dish a wonderful depth of flavor.

Step 3:

Pour in the beef broth, followed by the cream of mushroom soup. The combination of these two creates the perfect base for a rich, savory sauce. The cream of mushroom soup adds creaminess, while the beef broth brings in a robust beefy flavor.

Step 4:

Add Worcestershire sauce and garlic powder for an extra punch of umami and flavor. Season with salt and pepper to taste, though be mindful of the salt content in the onion soup mix and broth.

Step 5:

Stir all the ingredients together to ensure the beef is coated evenly with the sauce. Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours. Cooking it low and slow will yield incredibly tender beef, but if you’re short on time, the high setting works just as well.

Step 6:

About 30 minutes before the cooking time is up, cook the egg noodles according to the package instructions. Bring a pot of salted water to a boil and cook the noodles until they are al dente. Drain the noodles and set them aside.

Step 7:

If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with ¼ cup of water to create a slurry. Stir the slurry into the crockpot and cook for another 10-15 minutes to allow the sauce to thicken.

Step 8:

Once the beef is fully cooked and the sauce is at your desired consistency, serve the beef tips over the cooked egg noodles. Garnish with freshly chopped parsley for a burst of color and freshness.