Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb beef chuck, cut into 1 1/4-inch cubes
- 2 large yellow onions (about 1 1/2 lb), thinly sliced
- 3 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp neutral oil
- 3 tbsp all-purpose flour
- 1 1/2 tsp kosher salt, divided
- 1 1/4 tsp freshly ground black pepper, divided
- 12 oz wide egg noodles
- 2 tbsp unsalted butter (for gravy) + 1 tbsp for noodles
- 4 tsp cold unsalted butter, for serving (pats)
- Optional: 1 tbsp soy sauce, 1 bay leaf, 1/2 tsp dried thyme, chopped parsley
Do This
- 1. Pat beef dry; season with 1 tsp salt and 1 tsp pepper.
- 2. Sear beef in 2 batches in 2 tbsp oil over medium-high, 6–8 minutes per batch; set aside.
- 3. Cook onions with a pinch of salt until deep golden, 10–12 minutes; deglaze with a splash of broth.
- 4. Add beef, 3 cups broth, Worcestershire, and bay leaf; simmer gently (190–200°F) until tender, 75–90 minutes.
- 5. Whisk 3 tbsp flour with 3 tbsp water; stir in and simmer 3–5 minutes until glossy. Finish with 2 tbsp butter, remaining 1/2 tsp salt and 1/4 tsp pepper.
- 6. Boil noodles in salted water until tender (6–8 minutes); drain and toss with 1 tbsp butter. Serve beef tips over noodles with a pat of butter and parsley.
Why You’ll Love This Recipe
- Country-style comfort: rich onion gravy, peppery beef, and buttery egg noodles.
- One-pot gravy magic: seared fond plus Worcestershire builds deep, savory flavor.
- Hands-off simmer: once it is bubbling gently, the stove does most of the work.
- Flexible: great with mushrooms, in a slow cooker, or over mashed potatoes or rice.
Grocery List
- Produce: 2 large yellow onions, optional parsley, optional garlic
- Dairy: Unsalted butter, optional sour cream (variation)
- Pantry: Beef chuck roast, low-sodium beef broth, Worcestershire sauce, all-purpose flour, neutral oil, egg noodles, kosher salt, black pepper, optional soy sauce, bay leaf, dried thyme
Full Ingredients
Beef Tips and Onion Gravy
- 2 lb beef chuck roast, cut into 1 1/4-inch cubes
- 2 large yellow onions (about 1 1/2 lb), halved and thinly sliced
- 2 tbsp neutral oil (canola, avocado, or grapeseed)
- 3 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional but recommended for depth)
- 1 bay leaf (optional)
- 1/2 tsp dried thyme (or 2 sprigs fresh, optional)
- 3 tbsp all-purpose flour
- 2 tbsp cold water (to make slurry; add more if needed)
- 2 tbsp unsalted butter (to finish the gravy)
- 1 1/2 tsp kosher salt, divided
- 1 1/4 tsp freshly ground black pepper, divided
For the Egg Noodles
- 12 oz wide egg noodles
- 1 tbsp unsalted butter
- Kosher salt for the pasta water (1 tbsp per 4 qt water)
To Finish and Serve
- 4 tsp cold unsalted butter (1 pat per serving)
- 2 tbsp chopped fresh parsley (optional)
Step-by-Step Instructions
Step 1: Prep and season the beef
Pat the beef cubes very dry with paper towels so they brown instead of steam. In a bowl, toss the beef with 1 tsp kosher salt and 1 tsp black pepper. Reserve the remaining salt and pepper for the gravy.
Step 2: Sear the beef in batches
Heat a large heavy pot or Dutch oven over medium-high heat until hot, 2–3 minutes. Add 2 tbsp oil; it should shimmer (about 350–375°F if using an infrared thermometer). Add half the beef in a single layer and sear until deeply browned on at least two sides, 6–8 minutes. Transfer to a bowl and repeat with remaining beef. Do not crowd the pan; browning creates flavor for the gravy.
Step 3: Caramelize the onions
Lower heat to medium. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until onions soften and turn deep golden brown with browned edges, 10–12 minutes. If the fond (brown bits) threatens to burn, splash in 2–3 tbsp broth and scrape the bottom to release it.
Step 4: Build the braise and simmer until tender
Return the seared beef (and any juices) to the pot. Stir in the remaining beef broth (3 cups total), Worcestershire sauce, optional soy sauce, and bay leaf and thyme if using. Bring to a boil, then reduce to a gentle simmer. Aim for a steady, light bubble (about 190–200°F). Cover partially and cook, stirring occasionally, until the beef is fork-tender, 75–90 minutes.
Step 5: Thicken and finish the onion gravy
Whisk the flour with 2–3 tbsp cold water to form a smooth slurry. Stir it into the simmering pot and cook 3–5 minutes, stirring, until the gravy is glossy and thick enough to coat the back of a spoon. Remove the bay and thyme stems. Off the heat, stir in 2 tbsp butter and the remaining 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning or Worcestershire if desired.
Step 6: Boil and butter the egg noodles
While the gravy thickens, bring a large pot of salted water (about 4 qt water with 1 tbsp salt) to a rolling boil (212°F). Cook the egg noodles until tender, 6–8 minutes or per package instructions. Drain and toss with 1 tbsp butter.
Step 7: Serve
Spoon the buttery noodles into warm bowls. Ladle the beef tips and onion gravy over the top. Finish each portion with a small pat of cold butter and a sprinkle of parsley and freshly cracked black pepper. Serve hot.
Pro Tips
- Pat the beef very dry before searing to maximize browning and flavor.
- Keep the simmer gentle. A rapid boil can toughen chuck; aim for small, steady bubbles.
- Control gravy thickness with the slurry: add half first, then more as needed to reach your ideal texture.
- Salt late if you are using regular (not low-sodium) broth—Worcestershire and soy add salt, too.
- For extra depth, stir in 1 tsp Dijon or a splash of balsamic at the end—optional but lovely.
Variations
- Mushroom and Onion: Add 8 oz sliced cremini mushrooms with the onions; cook until browned before deglazing.
- Pressure Cooker (Instant Pot): Sear on Sauté; cook on High Pressure for 30 minutes, natural release 15 minutes. Thicken on Sauté.
- Slow Cooker: Sear beef and onions on the stove, then transfer to slow cooker with liquids and aromatics. Cook 6–7 hours on Low. Thicken on the stovetop or with the slow cooker on High.
Storage & Make-Ahead
Refrigerate beef tips and gravy in an airtight container for up to 4 days; noodles keep up to 3 days (toss with a little oil to prevent sticking). Freeze the beef and gravy (not the noodles) for 2–3 months. Reheat gently on the stovetop, adding a splash of broth or water if the gravy thickens. For make-ahead, cook completely, chill, and reheat the next day—flavors deepen overnight.
Nutrition (per serving)
Approximate values: 880 calories; 42 g protein; 38 g fat; 85 g carbohydrates; 4 g fiber; 1,930 mg sodium (will vary with broth and added salt).
