Soups & Stews
With a can of Campbell’s soup and a few pantry staples, you can whip up a hearty beef tips dish in just 30 minutes—no fancy techniques required. This Campbell's Soup beef tips recipe delivers deep, savory flavor with minimal effort, using just a few key ingredients you likely already have.
The secret lies in balancing the canned soup's richness with fresh herbs and a proper simmer, creating a dish that feels indulgent yet effortless.
The beauty of this one-pot recipe is its versatility—ideal for busy weeknights when you need dinner on the table fast. You'll start with tender beef tips that cook until just tender, then develop a thick, velvety sauce by combining Campbell's soup with broth and a splash of tomato paste.
The result is a comforting stew with tender meat swimming in a sauce that's both rich and balanced, perfect for serving over buttered noodles or crusty bread.
What makes this recipe stand out is how it transforms humble ingredients into something special without requiring advanced skills. The beef tips remain tender yet flavorful, while the sauce achieves that perfect consistency—thick enough to coat but still silky smooth.
Every spoonful delivers that satisfying combination of meaty texture and deep, savory notes that make it a weeknight favorite.
Serve this beef tips dish with a side of garlic toast or buttered egg noodles to soak up every bit of that flavorful sauce. The best part? Leftovers reheat beautifully, making it an ideal meal prep option for those hectic days when you still want something hearty and delicious.
Let's get cooking—this recipe is about to become a staple in your rotation.
Ingredients for campbell's soup beef tips
Pantry staples plus beef tips transform into one-pot comfort in under 30 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Tips 🥩 | 1 ½ lb | Tender-cut, 1-inch pieces preferred |
| Campbell's Tomato Soup 🍅 | 1 can | 10.5 oz can, undiluted |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Dry Red Wine 🍷 | ¼ cup | Cabernet Sauvignon or Merlot |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Unsalted Butter 🧈 | 1 tbsp | For finishing sauce |
| Egg Noodles 🍝 | 8 oz | Uncooked, for serving |
The beef tips are the star—look for tender-cut pieces at the meat counter, not pre-cut frozen ones. Costco or Kroger usually have them fresh, but the pre-packaged kind works too. If you can't find tips, chuck roast cut into 1-inch cubes is a great swap. The Campbell's Tomato Soup is non-negotiable here—it's the secret weapon for that classic, comforting flavor. Grab the 10.5 oz can (not the condensed version), and don't worry about the sodium—we'll balance it out with low-sodium broth later. Fresh thyme makes all the difference, but dried works in a pinch if you're in a hurry.
No red wine? Extra beef broth with a splash of balsamic vinegar does the trick. The tomato paste can be skipped if you're short on time, but it adds that deep, concentrated flavor that makes the sauce sing. For the flour, all-purpose is fine—no need for fancy cake flour here. If you're using dried thyme, remember it's three times stronger than fresh, so cut the amount to 1 teaspoon. The onion and garlic? Yellow onion is classic, but red or white works too. Just make sure to dice them small so they melt into the sauce instead of staying chunky. And trust me, the butter at the end? Full-fat is worth it for that velvety finish.
This reheats like a dream—just add a splash of broth or water to loosen the sauce. Keeps in the fridge for 4 days or freezes beautifully for 3 months. I always double the recipe because leftovers are even better the next day. The sauce gets richer as it sits, and the noodles soak up all that flavor. Store the beef tips and sauce separately if you're freezing—just reheat the sauce first, then add the meat back in. And if you're meal prepping? Portion the noodles separately—they'll stay fresh longer.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I forget to meal prep—just pull out Campbell’s soup, beef tips, and a few pantry staples. The tomato paste thickens it perfectly, so no fancy sauces needed.
- Umami Bomb: That combo of beef broth, tomato soup, and browned beef tips? Deep, savory, and slightly tangy—like a hug in a bowl. The flour helps the beef tips get that perfect sear, and the soup ties it all together.
- Game-Day Winner: Serve it over rice for a hearty meal, or with crusty bread to sop up every last bit. Honestly, it’s my go-to for tailgates or lazy Sundays because it’s filling, easy to scale, and no one ever complains.
- Budget Bulk: A pound of beef tips and a can of soup stretch to feed four, and leftovers reheat beautifully. I’ll be real: this is how I stretch my grocery budget without sacrificing flavor—plus, it’s cheaper than takeout.
Step-by-step instructions for Campbell's soup beef tips
This one-pot wonder delivers restaurant-quality beef tips in under 30 minutes using simple pantry staples.
Sear the Beef Tips for Maximum Flavor
Heat the 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the 1.5 pounds beef tips in a single layer and let them sear undisturbed for 3-4 minutes until golden brown on one side. You'll see those beautiful caramelized edges forming—this builds incredible depth of flavor.
Flip the beef tips and sprinkle immediately with 1 teaspoon salt and ½ teaspoon black pepper. Continue searing for another 3-4 minutes until evenly browned. Don't overcrowd the pan—work in batches if needed. Once all the beef tips are nicely browned, remove them from the skillet and set aside on a plate. Here's the thing—those browned bits are pure flavor, so we'll scrape them up next to make the sauce even richer.
Build the Rich Sauce Foundation
Reduce the heat to medium and add the 1 diced yellow onion to the same skillet. Cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant—you should smell that wonderful garlic aroma filling your kitchen.
Pour in the ½ cup dry red wine and scrape up all those browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all that meaty flavor that would otherwise stick. Let the wine simmer for 2-3 minutes until reduced by half, then stir in the 2 tablespoons tomato paste and cook for another 1 minute to thicken slightly.
Combine and Simmer the One-Pot Masterpiece
Return the beef tips to the skillet along with any accumulated juices. Add the 1 can Campbell's tomato soup, 1 cup beef broth, and 1 tablespoon fresh thyme leaves. Stir everything together until well combined. The mixture should look rich and slightly thickened—this is your base for the perfect sauce.
Bring the mixture to a gentle boil, then reduce heat to low and cover partially. Let it simmer for 15-20 minutes until the beef tips are fork-tender and the sauce has thickened to your desired consistency. You'll know it's ready when the sauce coats the back of a spoon and the beef tips pull apart easily with a fork. Taste and adjust seasoning with additional salt if needed.
Finish with Creamy Richness and Noodles
Stir in the 1 tablespoon unsalted butter and the 1 tablespoon all-purpose flour, mixing well to incorporate. Cook for 1-2 minutes until the sauce becomes slightly glossier and thicker. This step adds that velvety finish that makes this dish truly special.
Add the 8 ounces egg noodles directly to the skillet and stir to coat them in the rich sauce. Cover and cook for 5-7 minutes on low heat, stirring occasionally, until the noodles are tender and the sauce has thickened to a perfect consistency. The noodles should absorb just enough sauce to become al dente while maintaining that creamy coating. Taste and adjust seasoning one final time before serving.
Pro Tips For Making Campbell'S Soup Beef Tips
- Brown the Beef First: Skip the direct dump-and-simmer approach—sear those beef tips in a hot pan for 3-4 minutes until they’re deep brown, not just pink. I used to skip this and ended up with bland, rubbery meat; now my soup has actual depth of flavor from the Maillard reaction.
- Whisk the Tomato Paste: Don’t just dump that tomato paste into the pot—whisk it into a thin paste with a splash of beef broth first. This prevents clumpy, gluey lumps in your soup and ensures it blends smoothly into the sauce. (Yes, even if you’re in a hurry.)
- Deglaze with Broth: After browning the beef, immediately pour in ½ cup of beef broth to scrape up all those tasty browned bits stuck to the pan. Ignore this, and you’re basically throwing away flavor gold—no exaggeration, it makes a real difference.
- Thicken Last: Stir in the flour-tomato paste mix after the Campbell’s soup and broth are simmering, not at the start. This keeps the sauce from getting gummy and gives you more control over the final thickness. (I learned this the hard way when my first batch turned into soup glue.)
Make-ahead tips for this recipe
Prep Ahead for Effortless Cooking
Start by prepping all your ingredients the night before—dice the yellow onion and mince the garlic cloves, then store them in separate airtight containers in the fridge. This saves you 10 minutes of chopping on the day you cook.
I also like to measure out the Campbell's soup, beef broth, and tomato paste into a bowl so everything's ready to go when you're ready to cook. 💡
Freezing for Busy Days
Freeze the cooked beef tips and sauce separately for up to 3 months. Store the sauce in a quart freezer bag and the beef tips in a separate container. When reheating, thaw the sauce first, then add the beef tips back in.
This method keeps the beef tips from becoming mushy. I've found that adding a splash of beef broth when reheating helps restore the sauce's richness. ❄️
Noodle Prep Shortcut
Cook your egg noodles ahead of time and store them in the fridge for up to 2 days. When ready to serve, simply reheat them in the sauce for 2-3 minutes on the stovetop.
This works especially well if you're serving this dish to a crowd—just reheat the sauce and noodles separately, then combine at the last minute. 🍝
Sauce Boost for Leftovers
Leftovers taste even better the next day! If the sauce seems too thick after refrigeration, add 1-2 tablespoons of beef broth or water and reheat gently. For extra richness, stir in 1 tablespoon butter at the end.
I often double the recipe because the flavors deepen overnight, making it perfect for meal prep. 💛
Meal Prep Containers
Use glass meal prep containers with separate compartments to store the beef tips and sauce. This keeps everything fresh and prevents the noodles from getting soggy. When reheating, combine the sauce and beef tips first, then add the noodles just before serving.
I love using Pyrex containers because they're microwave-safe and stackable in the fridge. 📅
Double Batch for Crowds
This recipe scales perfectly for larger groups. Simply double all ingredients and use a large Dutch oven or slow cooker for even cooking. The slow cooker method is ideal for meal prep—just combine everything (except noodles) and cook on low for 6-8 hours.
Add the noodles fresh when serving to keep them al dente. 👨👩👧👦
Nutrition facts
Frequently asked questions
Can I substitute Campbell's soup with another brand?
While Campbell's Tomato Soup delivers that classic flavor, you can use other brands like Progresso or Prego in a pinch. Just check the sodium content—some brands are saltier than others. For best results, choose a smooth tomato soup without chunks, as this recipe relies on a velvety texture.
How do I prevent the beef tips from drying out?
Keep the heat low during simmering and avoid boiling vigorously. The beef tips should cook gently for 15-20 minutes until fork-tender, not tough. If the sauce reduces too quickly, add a splash of broth or water. Covering the pot traps steam, helping maintain moisture.
What if I don't have red wine?
No problem! Use ½ cup beef broth + 1 tablespoon balsamic vinegar for depth, or swap for ½ cup apple cider for a sweeter note. The key is balancing acidity—just adjust seasoning afterward.
Can I make this dish in a slow cooker?
Brown the beef tips first, then transfer everything to a slow cooker and cook on low for 6-8 hours. Skip the flour at the end—stir in 1 tablespoon cornstarch mixed with water instead to thicken the sauce before serving. Perfect for hands-off cooking!
Why did my sauce turn out too thin?
This usually happens if the beef tips weren't seared properly (missed flavorful browned bits) or if the heat was too high during simmering. Next time, scrape up all the browned bits during deglazing and simmer uncovered for 5 minutes at the end to reduce the sauce naturally.