Simple Beef Tips and Noodles

Simple Beef Tips and Noodles

Dennis Errichiello 4

"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."


1 h 5 m servings 518 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
  5. 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.
  6. 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.


  • Cook's Note:
  • This can easily be adapted to a slow cooker. Simply follow steps 1 and 2 using a skillet; transfer the mixture to your slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Start boiling the water for the noodles about half an hour before you wish to eat.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
  • profile image

Your rating



  1. 17 Ratings


I do make this dish in the crockpot, I just layer the ingredients in the bottom of my crockpot and cover it with beef stock and let it cook all day. Sometimes, I throw in some dried basil/oregan...

Great recipe! I added a few baby carrots that I cut into sticks for color and added 2 tbls. of tomato sauce for depth! Hubby couldn't get enough. Thanks for sharing :)

This was very good. Definitely a keeper. I made this in the crock pot as directed in the footnotes. Made this for company and there were no leftovers!

My family & I loved it! Followed the recipe, but I used round steak instead of stew meat. I used my pressure cooker. I also used my own homemade beef stock. Will make again and again!

way too much beef broth than needed. had to thicken with about twice the amount of corn starch. way too soupy for my taste. flavor was good.

I don't have a pressure cooker. I simply used a large stew pot. I didn't have egg noodles, so I used rotini noodles. Other than that I followed the recipe and it was FABULOUS! Even my finicky 14...

I made this recipe pretty much as stated, but doubled it to have left-overs and cooked it in an electric pressure cooker. The only thing that I didn't double was the beef stock - I used 4 cups o...

First recipe in my new pressure cooker and it came out great! This will be a regular on busy work days. Loved it!

Taste is there but way to watery. Tried this in the crock pot and did not turn out well.