Beef and Noodles using Granny's classic easy 5-ingredient recipe is quick and easy to make the Instant Pot, but can be made using the crockpot or stove top too.
This is the best easy dinner recipe you'll find with made with beef tips or stew meat smothered in a creamy mushroom gravy served over noodles. It is a great option for a busy weeknight dinner as well as a meal that your entire family will love!
Why this recipe works:
- Simple ingredients: All you need to make this recipe is stew meat or beef tips, your favorite Cream of Mushroom soup, onion dip mix, beef broth, and noodles. Also, a bit of olive oil for searing the meat.
- Ultimate comfort food: Sometimes we all just crave something that tastes really good and reminds us of our childhood. This recipe is not only delicious and satisfying, but it tastes just like what my grandma used to make for us.
- Choose your cooking method: My preference is to make this recipe in the Instant Pot, but I also detail below how to make it on the stove or in a slow cooker.
How to make Beef and Noodles in the Instant Pot:
Full ingredient list and detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Sear meat: Heat the olive oil in the Instant Pot using sauté mode. When hot, add the meat and sear.
- Add liquids: Add cream of mushroom soup, onion dip mix, and beef broth. Stir to combine.
- Pressure cook: Secure lid and cook on high pressure for 15 minutes. Allow pressure to naturally release.
- Boil noodles: While meat is cooking, cook pasta in salted boiling water. Drain and set aside. To serve, either stir noodles into beef gravy, or spoon beef and gravy on top of warm noodles.
sear stew meat add broth and cream of mushroom pressure cook cook noodles separately
Other methods to make this recipe:
Not everyone has an Instant Pot, and this is such an easy recipe to make on the stove or in the slow cooker.
How to make beef and noodles in the crockpot:
- Sear meat: Unless your crockpot has a sear function, you'll need to sear the beef on the stove.
- Add to crockpot: Transfer the browned stew meat to the slow cooker with the cream of mushroom soup, onion dip mix, and beef broth.
- Slow cook: Set it and forget it. I recommend cooking this recipe in the crockpot on low for 6-8 hours which makes it the perfect meal to prepare in the morning and enjoy when you come home after work. Don't worry - the noodles only take a few minutes to make!
How to make beef and noodles on the stove top:
- Sear meat: Using a heavy bottom Dutch oven with a lid, brown the stew meat.
- Simmer: Add the cream of mushroom soup, onion dip mix, and beef broth. Stir to combine. Heat until it comes to a gentle boil and then reduce the heat as low as it goes to maintain a gentle simmer. Cook this for at least an hour, covered to maintain moisture, until the meat is tender. You can cook this recipe for up to 3-5 hours on the stove top as long as the heat is very low.
- Serve: Again, you'll need to boil the noodles separately just before serving.
Cooking tips for best results:
- Choosing the best ingredients:
- Cream of mushroom: I highly recommend Trader Joe's Portabella Cream of Mushroom soup. Every fall I buy enough to last all year because it's a seasonal item.
- Beef broth: I also highly recommend making your own roasted beef broth and storing it in the freezer in quart sized containers. I always have some on hand! Otherwise, your favorite store bought beef broth works fine.
- Beef: Stew meat works best for this recipe but any cut that says chuck (chuck roast, chuck shoulder, chuck eye-roast, etc.) will work as long as you cut them into bite sized pieces and remove most of the fat. Beef tips are another great option.
- Instant Pot burn notice: I've had many readers that tell me they get the burn notice when making my beef and noodles recipe. That has never happened to me, however this is easily preventable by increasing the amount of beef broth you use.
- Searing the meat: For the best flavor, it is important you properly sear the meat. That often means you'll need to sear the beef in small batches in order to keep the pan super hot and prevent crowding which would result in tough steamed meat, rather than meat with a nice browned sear.
- Freezing: This recipe can easily be frozen, so feel free to double or triple the recipe for future leftovers. Just make everything as written except for the noodles. Chill in the refrigerator and then freeze in an air tight container.
- Reheating: I recommend either reheating in a covered pot on the stove over low heat or in the microwave on 50% power in 1 minute increments.
What to serve with Beef and Noodles:
Although this is the ultimate comfort food dinner recipe, you need a healthy vegetable side dish to balance the meal. Here are some great recommendations.
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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Classic Beef and Noodles
Beef and Noodles using Granny's classic easy 5-ingredient recipe made even quicker in the Instant Pot, but can be made using the crockpot or stove top too.
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Hover to scale: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat (cut into one inch pieces)
- 22 ounces cream of mushroom soup (two 11-ounce boxes from Trader Joe's recommended, see note below)
- 2 tablespoon onion dip mix
- 1 cup beef broth (more if needed, see instructions below)
- 8 ounces egg noodles
Instructions
Instant Pot directions:
- Add olive oil to pressure cooker pot and set to sauté function. Divide meat in half and brown the first half, turning only once. Remove from pot and set on plate. Brown second half of meat.
- Add first batch of meat back to the pressure cooker along with any juices that may have accumulated on the plate. Add cream of mushroom soup, onion dip mix, and beef broth. Stir to mix. Note: if your Instant Pot gives you burn notices, you may want to increase the beef broth to 1 ½ to 2 cups to prevent that from happening.
- Close lid and set to high pressure for 15 minutes. When done, allow to release naturally.
- While meat is cooking, cook egg noodles in large pot of salted boiling water to al dente doneness, drain, and set aside.
- To serve, top egg noodles with beef and mushroom mixture or simply stir the noodles into the beef gravy mixture.
Stove top directions:
- Brown meat in heavy bottom pot over medium high heat using same procedure. Once all ingredients (not the egg noodles which will need to be cooked separately) have been added to pot, cover and allow to braise at a simmer for at least an hour.
Slow cooker directions:
- Brown meat in heavy bottom pot over medium high heat using same procedure. Transfer to slow cooker with remaining ingredients (not the egg noodles which will need to be cooked separately). Cover and cook on high for 2 hours or low for 6-8 hours.
Notes
- Choosing the best ingredients:
- Cream of mushroom: I highly recommend Trader Joe's Portabella Cream of Mushroom soup. Every fall I buy enough to last all year because it's a seasonal item. You must use ready to eat cream of mushroom soup. If you use a condensed version that requires liquid, be sure to add recommended amount of liquid to avoid burn notice on the Instant Pot.
- Beef broth: I also highly recommend making your own roasted beef broth and storing it in the freezer in quart sized containers. I always have some on hand! Otherwise, your favorite store bought beef broth works fine.
- Beef: Stew meat works best for this recipe but any cut that says chuck (chuck roast, chuck shoulder, chuck eye-roast, etc.) will work as long as you cut them into bite sized pieces and remove most of the fat. Beef tips are another great option.
- Instant Pot burn notice: I've had many readers that tell me they get the burn notice when making my beef and noodles recipe. That has never happened to me, however this is easily preventable by increasing the amount of beef broth you use.
- Searing the meat: For the best flavor, it is important you properly sear the meat. That often means you'll need to sear the beef in small batches in order to keep the pan super hot and prevent crowding which would result in tough steamed meat, rather than meat with a nice browned sear.
- Freezing: This recipe can easily be frozen, so feel free to double or triple the recipe for future leftovers. Just make everything as written except for the noodles. Chill in the refrigerator and then freeze in an air tight container.
- Reheating: I recommend either reheating in a covered pot on the stove over low heat or in the microwave on 50% power in 1 minute increments.
NUTRITION INFORMATION
Calories: 568kcal | Carbohydrates: 50g | Protein: 47g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 1682mg | Potassium: 645mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Calcium: 42mg | Iron: 5mg
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This recipe was originally posted in October 2018 and has been updated with additional process photos, helpful information, and cooking tips. Don't worry - I didn't change the recipe!
Mary Ellen
This was super easy to make. The recipe is easy to follow and the Hubby and I really enjoyed the results. I will certainly be making this again in future.
Michael Soto
Well, since I am "The" home cook since 1974, (my mother passed away and dad didn't live with us 6 kids), I was elected to be the cook. I have always taken a recipe and do my best to follow it, however, due to my experience, I usually make some adjustments. That doesn't me that they all work! LOL
To proceeded, I took the best of this recipe and made only a few modifications. First of all, it is WAY faster to sear your meat in a large cast-iron stove. You not only get the benefit of a quick sear, but you also reap the rewards by having enough room to caramelize some onions. So I used the stove to sear, and then went to the Instant pot to pressure cook. There was no need to pound my beef to a certain thickness, as the pressure-cooked beef could be cut at any size you wish, and still be tender. The only thing I added to the Instant pot was the beef broth and the beef. I did season my beef prior, and I am certain that when the pressure cooking cycle is over, I will be able to reap all the benefits of a very flavorful beef broth and some really tender meat. I DID NOT put my caramelized onions in the pressure cooker as they will go into the stovetop version of the wonderful recipe. Other than my own preparation procedures, the only thing I added was a little Worchestershire sauce, my preferred seasonings, and some caramelized onions. Oh ... I always butter my noodles just prior to serving. The funny part is that I am actually grilling some marinated pork chops as the main course! LOL Great recipe here folks, and you will love it!!!
Brooke
Can this be made with frozen meat?
Krissy
It can! Just takes longer and I think you get a better sear when the meat isn't frozen, but it will work.
Donna
Can someone please tell me what 'onion dip mix' is?? Are you talking about Lipton onion soup mix you can make dip out of??
Krissy
I used to buy onion dip mix at Trader Joe's but they don't carry that product anymore. Lipton onion soup mix would work equally well in this recipe. You can find onion dip mix (the kind you just mix with sour cream) at a lot of major grocery stores too.
Janet Kriz
This recipe is one of our favorites!! It comes together quickly and is consistantly delicious.
I do add saute'd sliced mushrooms to sprinkle on the top after it is plated.
They bump it up a notch.
Alessa
Tried to make this tonight and kept getting the burn notice 🙁 I added extra broth and I even poured everything out, washed my pot and then poured it all back in and just kept getting “burn” gah!! Finally on the 4th try it went through to pressure cook. Woo! Great recipe but I will definitely stick to my crock pot next time!
Krissy
I'm sorry about that! My version of Instant Pot doesn't even have a burn notice so I never have issues like that. Glad it eventually worked for you!
Sharon
To avoid the burn I took all the meat out of the pot after sautéing. I then canceled the sauté program and added some of the broth scraping the leftover beef fragments from the bottom with a wooden spoon. I then put the meat back in the pot, poured the remaining broth in the pot, sprinkled the onion soup mix over the meat, then added the mushroom soup just on top of the meat. DO NOT STIR. Continue with recipe as written. My addition to the recipe is 1 tablespoon of mustard and 1 tablespoon of ketchup. YUMMY
Cory
This is a great recipe, however I can’t seem to make this in the instapot without the burn notice going on. Any suggestions? Up the beef broth?
Krissy
Yep! Unfortunately, I don't have a model that gives me a burn notice, but more liquid should prevent that.
Janet
This was one of the easiest, fastest, and most delicious recipes ever.. My husband loves beef stroganoff and he couldn't get enough of this and neither could I!!!
What I changed:
I used a pack of brown gravy and mixed it up and then added it.
I sauted some mushrooms to add on top (if so desired) after it was ready and plated.
I'll be checking out more of her recipes. Thanks for sharing.
Erin
Made this tonight and it was wonderful. We have more leftover than we will be able to eat! Do you know if this can be frozen for later use?
Krissy
Definitely yes for the beef and gravy. Would not freeze the cooked noodles though.
Debby
Cooked noodles freeze well by them selves. Take out of freezer and run hot water over them or dip in boiling water till hot and drain. Will taste like you just made them.
Kelly Sandoval
Can you substitute the mushroom soup for something else
Krissy
I never have.
Janet
This was fabulous. It was easy and delicious.
I used cut up stirfry meat, sliced stripes and cut them into 1" sections.
I made a packet(just add water) of beef gravy mix for the boullion.
It was fantastic.
My husband loved it!! Now that's a keeper (both him and the recipe).
I sauteed cut mushrooms to put on the top as a garnish.
Yes..there are calories and fat….but sometimes it's OK to go for the gusto.
I'd make this for company. Thanks.
Linda Shimerda
Made this for dinner tonight. I changed the recipe a little browning meat in olive oil and lots of garlic. Added noodles and mushroom soup with beef broth. Smells wonderful and husband said thinks so to.
Patti
How is the gravy so dark brown?
Krissy
Two reasons: I make my own roasted beef broth which is darker than store bought and I use Trader Joe's cream of mushroom soup which is darker than other brands.
Karlee
I can’t seem to make this without getting the Burn reading on my instant pot! Yes I scrapped the bottom vigorously before turning on the pressure cook setting.
Krissy
I don't have that setting on my model but I've never had an issue with burning. I would increase the liquid next time and that should prevent it from happening.
Sally
Karlee, to avoid the burn message, take advantage of the preset menus the IP already has and select stew or chili (the button varies by model). It will adjust for the thicker liquid. You set the time for the same amount.
Also, make sure you wipe off the rim of the pot before placing the lid. Whenever I sear I manage to muck it up and it affects the ability to come to pressure in the correct amount of time.
Hope this helps,
Sally
Josh J.
my family loves this! Quick and easy!!
Cissy
As much as my family loves this recipe I can not make it without getting a burn message from my instant pot. Any suggestions?
Krissy
Unfortunately that has never happened to me and I don't have the model that gives the burn message. Perhaps adding at least a half cup of water or beef broth prior to cooking will prevent it?
Cindy Vincent
When you say mushroom soup, I think of the condensed soups that need water added. Is that what you mean or do you mean ready-to-eat, ready made soup? If you mean ready made, and people are using the condensed, that could maybe cause the burn warning because it’s too thick? Maybe?
I do love the recipe and have made it a couple of times. This latest time however, it started counting down before it came to pressure. If I let it go, it would have burned. Again wondering if I should be using ready made soup.
Krissy
Great question and thank you so much for your comment. I couldn't understand why so many people were getting burn notices because I never do. Yes - I use ready to eat cream of mushroom soup. In fact, I prefer Trader Joe's version that is only available in the fall (I buy a years worth to always have some on hand) and that might have even more moisture. I'll add a note to the recipe card. THANK YOU!
Jon
I made this for the first time today and it's absolutely delicious!
It will be among my favorite comfort foods, thank you so much!
Sally
Cissy, to avoid the burn message, take advantage of the preset menus the IP already has and select stew or chili (the button varies by model). It will adjust for the thicker liquid. You set the time for the same amount.
Also, make sure you wipe off the rim of the pot before placing the lid. Whenever I sear I manage to muck it up and it affects the ability to come to pressure in the correct amount of time.
Hope this helps,
Sally
robin mitchell
I do not like mushrooms and do not like regular recipes with sour cream. I use golden mushroom soup for seafood recipes. That was what I used for this one, This is a go to in our house. Thanks for this recipe!
Dee
The best recipe I've made using cubed beef! Excellent!