Nana’s Beef Tips With Noodles is the kind of recipe that has been passed down through generations—a hearty, satisfying dish that fills the kitchen with the aroma of slow-simmered beef and brings everyone to the table with anticipation. Tender chunks of beef simmered until fork-tender, swimming in a rich, savory gravy, served over a bed of soft egg noodles. It’s comfort food at its finest.
This recipe takes a little time and patience, but the result is absolutely worth it. The beef slowly simmers until it’s meltingly tender, while the gravy develops deep, complex flavor from the browned bits left in the pan. Served over extra-wide egg noodles, it’s the kind of meal that feels like a warm hug on a cold day.
Why This Recipe Works
This recipe succeeds because it follows the classic principles of slow-simmered beef. The stew meat becomes incredibly tender after an hour or more of gentle simmering. The flour coating on the beef helps thicken the gravy as it cooks. Browning the meat first creates deep, savory flavor through the Maillard reaction. And making the gravy in the same pan captures all those delicious browned bits.
The Complete Recipe: Nana’s Beef Tips With Noodles
Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes | Servings: 4-6
Ingredients
For the Beef Tips:
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1½ to 2 pounds stew meat
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1 to 2 teaspoons Lawry’s seasoning salt
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¼ to ⅓ cup all-purpose flour
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3 to 4 tablespoons olive oil
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2½ to 3 cups water (plus more as needed)
For the Beef Gravy:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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⅛ to ¼ teaspoon Lawry’s seasoning salt, to taste
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¼ teaspoon ground black pepper
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2½ to 3 cups reserved beef broth(from cooked stew meat)
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1 can (14.5 oz) beef broth
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⅛ teaspoon paprika
For Serving:
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1 package extra wide egg noodles
Step-by-Step Instructions
Step 1: Season the Meat
Sprinkle the stew meat evenly with the Lawry’s seasoning salt. Toss to coat.
Step 2: Coat with Flour
Add the flour to the seasoned meat and toss until each piece is lightly coated.
Step 3: Brown the Meat
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the coated stew meat in batches (don’t overcrowd) and brown on all sides until deeply golden, about 3 to 4 minutes per batch.
Step 4: Simmer Until Tender
Return all the browned meat to the pot. Add 2½ to 3 cups of water, enough to almost cover the meat. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1 hour 15 minutes to 1 hour 30 minutes, or until the meat is fork-tender. Check occasionally and add more water if needed to keep the meat from drying out.
Step 5: Remove Meat and Reserve Broth
Once the meat is tender, remove it from the pot with a slotted spoon and set aside. Reserve the cooking liquid—this is your flavorful beef broth for the gravy.
Step 6: Prepare the Noodles
While the meat simmers, cook the extra wide egg noodles according to package directions. Drain and set aside.
Step 7: Make the Gravy
In the same pot used to cook the meat (don’t clean it—those browned bits are flavor gold), melt the butter over medium heat. Add the 2 tablespoons of flour and stir constantly for 2 to 3 minutes until the flour is lightly browned and fragrant.
Step 8: Add Liquid and Seasonings
Gradually whisk in the reserved beef broth from cooking the meat, along with the can of beef broth. Add the additional Lawry’s seasoning salt (to taste) and black pepper. Bring to a simmer, stirring constantly, until the gravy thickens to your desired consistency.
Step 9: Add Paprika and Meat
Stir in the paprika. Return the cooked beef tips to the gravy and heat through.
Step 10: Serve
Serve the beef tips and gravy generously over the cooked egg noodles. Can also be served with rice or mashed potatoes.
Pro Tips for the Best Beef Tips
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Don’t Rush the Browning: Take your time browning the meat in batches. Those deep brown bits are where so much flavor comes from.
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Low and Slow Simmer: Keep the simmer gentle. A hard boil can make the meat tough rather than tender.
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Reserve That Broth: The liquid the meat cooked in is liquid gold. Don’t discard it—it’s the foundation of your gravy.
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Adjust Gravy Thickness: If your gravy is too thick, add a splash more broth. If too thin, let it simmer a few minutes longer to reduce.
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Season to Taste: Start with less seasoning salt and add more at the end—the broth may already be quite flavorful.
Serving Suggestions
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Serve over extra wide egg noodles(classic choice)
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Substitute with mashed potatoes or white rice
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Add a side of steamed green beans or buttered peas
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Pair with crusty bread for sopping up extra gravy
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Garnish with fresh parsley for a pop of color
Storage and Reheating
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Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen overnight.
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Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth if needed.
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Freezer: This dish freezes beautifully for up to 2 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Conclusion: A Taste of Nana’s Kitchen
Nana’s Beef Tips With Noodles is more than just a recipe—it’s a connection to family, tradition, and the simple joy of a home-cooked meal. The tender beef, rich gravy, and soft noodles come together in perfect harmony, creating a dish that nourishes both body and soul.
This is the kind of meal that Sunday dinners were made for. Make it once, and you’ll understand why it’s been passed down through generations.