Beef Tips with Egg Noodles and Gravy
A quick assembly meal that transforms your batch-cooked beef stew meat into a comforting dinner in under 20 minutes. Simply reheat the tender beef with its rich gravy while you boil egg noodles for a satisfying weeknight meal. This is batch cooking at its most practical—turning Sunday's work into Wednesday's ease.
Equipment
- Pot
- Stock Pot
- Strainer
- Stove
Ingredients
Beef Tips
- ½ batch Batch Stew Beef thawed with gravy
Egg Noodles
- 1 lb Wide Egg Noodles
- 1 gallon Water
- 2 tablespoon Kosher Salt Morton brand
Instructions
Reheat Beef
- Reheat the batch stew beef with its gravy in a pot over low heat until heated through, about 15-20 minutes.
- Stir occasionally to prevent the gravy from sticking.
Cook Noodles
- Bring 1 gallon of salted water to a boil.
- Cook the egg noodles for 1 minute less than the package directions.
- Drain and rinse with cold water to stop the cooking.
Serve
- Plate a portion of egg noodles.
- Spoon the beef tips with gravy over the top.
Notes
This recipe assumes you've already prepared a batch of beef stew meat with gravy—the heavy lifting is done. Reheating in the oven at 350°F ensures even warming without scorching the gravy, though stovetop works fine if you're attentive. Undercooking the noodles by one minute and shocking them in ice water prevents mushy pasta when you combine everything. The noodles can sit at room temperature for 20-30 minutes without issue, making timing flexible. Substitute any wide, flat pasta if egg noodles aren't available—pappardelle or even broken lasagna noodles work. Leftovers reheat well with a splash of water or broth to loosen the gravy.
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