Beef Noodle Soup Recipe

If you are craving a soul-soothing, hearty meal, this Beef Noodle Soup Recipe is exactly the comfort food celebration your kitchen deserves. Imagine tender chunks of stew beef infused with rich, savory broth that’s been simmered to perfection, mingled with delicate egg noodles and a vibrant medley of vegetables. This classic soup brings warmth and satisfaction to the table, making it not just a meal but a loving experience. Whether it’s a chilly evening or a family gathering, this Beef Noodle Soup Recipe promises a bowlful of happiness in every spoonful.

Ingredients You’ll Need

Gathering a handful of everyday ingredients, this recipe transforms simple items into a spectacular, flavor-packed soup. Each ingredient plays a crucial role—from the umami-rich mushrooms adding depth, to the fresh vegetables lending texture and color. Let’s dive into what you’ll need to create this delicious Beef Noodle Soup Recipe.

• 12 oz. mushrooms (sliced/rinsed/dried): These bring a hearty, earthy flavor and add wonderful texture to the soup.
• 2-3 tablespoons olive oil: Essential for sautéing, it helps develop the deep flavors in the dish.
• 2 lbs. stew meat: Choosing the right cut is key—this creates tender, juicy bites after slow cooking.
• ¼ cup flour: Lightly coats the beef to help create a thicker, luscious broth.
• ½ cup dry red wine: Adds richness and complexity, perfectly complementing the beef.
• 3 tablespoons butter: For sautéing vegetables, contributing creaminess and depth.
• 1 yellow onion (diced): Creates a natural sweetness and aroma that grounds the soup.
• ¾ cup carrots (diced): Adds a lovely dash of color and a subtle sweetness.
• 2 ribs celery (diced): Provides a fresh, slightly peppery crunch that balances flavors.
• 3 cloves garlic (minced): Infuses the broth with unmistakable and inviting garlic aroma.
• 1 tablespoon Worcestershire sauce: Enhances savory notes with a hint of tang.
• 1 bay leaf: Delivers an aromatic essence that rounds out the broth beautifully.
• 7 cups beef broth: The hearty base of the soup, packed with meaty flavor.
• 1 cup chicken broth (or more beef broth): Adds lightness to balance the richness.
• ¾ cup frozen peas: Pops of bright color and sweet flavor to finish the soup.
• 2 cups egg noodles (uncooked, about 4 oz.): Tender noodles that soak up all the marvelous broth.
• Parsley (to garnish): Fresh herbaceous notes that brighten every spoonful.
• ½ teaspoon EACH salt, black pepper, garlic salt, celery salt, onion powder: The essential seasoning blend for depth and balance.
• 1 teaspoon mustard powder: A little zing that complements the beef beautifully.
• ½ teaspoon EACH dried thyme, dried rosemary: Aromatic herbs that elevate the soup’s flavor profile.

How to Make Beef Noodle Soup Recipe

Step 1: Sauté the Mushrooms

Start by heating a tablespoon of olive oil over medium-high heat in a large soup pot. Add the sliced mushrooms and cook them on each side for about 3 to 4 minutes, allowing them to develop a rich golden brown color and deepen in flavor. If needed, add a little more olive oil during cooking, and consider a light pinch of salt halfway through to bring out their earthiness. Once perfectly sautéed, set them aside—these mushrooms will add an irresistible texture and savory note later in the soup.

Step 2: Prepare the Beef

Trim large fat pieces from your stew meat, but keep the marbled fat within—it melts and enriches the broth beautifully. Cut the meat into inch-sized cubes, then season with a blend of salt, pepper, garlic salt, celery salt, onion powder, mustard powder, thyme, and rosemary. Toss the meat well to ensure every piece is coated. Next, sprinkle the flour over the beef and toss again; this step will help thicken your broth into a nice, silky richness.

Step 3: Brown the Beef

In the same pot, add 1 to 2 tablespoons of olive oil and heat it over medium-high heat. Add the beef in batches to avoid overcrowding, allowing each piece to brown for about 45 seconds per side—this quick sear locks in the juices but keeps the inside slightly red and tender. Transfer the browned beef to a plate, saving those delicious browned bits in the pot for the next step.

Step 4: Build the Soup Base

Pour the dry red wine into the pot and use a silicone spatula to scrape up all the flavorful browned bits stuck on the bottom. Let the wine reduce by about half, around 4 to 5 minutes, concentrating its deep, fruity notes. Then, add butter, diced onions, carrots, and celery, cooking until they soften—about 5 minutes. Stir in the minced garlic and Worcestershire sauce, then sprinkle the remaining soup seasonings. Cook everything together for another 2 minutes to marry the flavors perfectly.

Step 5: Simmer the Broth

Pour in the beef broth and chicken broth (or additional beef broth if preferred), add the bay leaf, and bring the mixture to a boil. Add the browned beef back to the pot including any juices collected on the plate. Reduce the heat to a gentle simmer, cover the pot partially, and let it cook slowly for about 1 hour. This patient simmering tenderizes the meat and develops a rich, concentrated broth that is pure comfort in a bowl. Remember to stir occasionally and keep the heat low enough to prevent boiling.

Step 6: Final Touches

While the soup simmers, cook the egg noodles separately in salted boiling water according to the package instructions until tender, then drain well—this prevents the noodles from becoming mushy in the soup. Add the frozen peas to the soup during the last few minutes of cooking to warm them through without losing their vibrant color. Stir in your sautéed mushrooms, discard the bay leaf, and you’re ready to assemble your masterpiece.

How to Serve Beef Noodle Soup Recipe

Garnishes

A sprinkle of fresh parsley on top adds a burst of color and a lively herbaceous note that brightens each bowl. You can also add a dash of cracked black pepper or a small drizzle of extra olive oil for a final touch of luxury.

Side Dishes

This beef noodle soup pairs beautifully with crusty bread or soft dinner rolls, perfect for soaking up the luscious broth. A simple green salad with a tangy vinaigrette can add a refreshing contrast, balancing the heartiness of the soup.

Creative Ways to Present

For a fun twist, serve the beef noodle soup in large mugs for a cozy, hand-held experience. You can also garnish individual bowls with a dollop of sour cream or a sprinkle of grated Parmesan to elevate the presentation and add a surprising layer of creaminess.

Make Ahead and Storage

Storing Leftovers

Once your Beef Noodle Soup Recipe has cooled, transfer it to airtight containers and refrigerate for up to 3 days. Keep the noodles separate if possible to maintain their ideal texture.

Freezing

This soup freezes well without the noodles. Store the broth and beef mixture in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating and cooking fresh noodles separately.

Reheating

Gently reheat the soup base on the stovetop over medium heat, stirring occasionally. Add freshly cooked egg noodles at serving time to ensure they stay tender and not mushy. This method keeps your Beef Noodle Soup Recipe tasting just like it was freshly made.

FAQs

Can I use different types of noodles for the soup?

Absolutely! While egg noodles are traditional and soak up the broth wonderfully, you can use other pasta types like fusilli or even rice noodles depending on your preference. Just adjust cooking times accordingly.

What cut of beef works best for this soup?

Stew meat, chuck roast, or any cuts that benefit from slow cooking and maintain tenderness are ideal. They break down beautifully during simmering, releasing rich flavors into the broth.

Is it okay to skip the wine in the recipe?

Yes, you can omit the wine if preferred. Simply substitute with additional beef broth or a splash of balsamic vinegar to add acidity and depth that the wine would provide.

Can I make this soup in a slow cooker?

Definitely! Brown the beef and sauté the vegetables first, then combine everything in the slow cooker. Cook on low for 6 to 8 hours, adding noodles near the end so they don’t overcook.

How do I keep the noodles from getting soggy?

The best method is to cook noodles separately and add them just before serving. This way, they remain firm and don’t absorb excess broth during storage or reheating.

Final Thoughts

This Beef Noodle Soup Recipe is a total showstopper when it comes to cozy meals that feel like a warm hug from the inside out. With its rich broth, tender beef, and perfectly cooked noodles, it’s the kind of recipe you’ll want to keep close for chilly nights or anytime you crave pure comfort. Give yourself the gift of this delightful homemade soup and watch it become a beloved favorite in your recipe collection.

Beef Noodle Soup Recipe

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• Author: admin
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This hearty Beef Noodle Soup features tender stew meat simmered in a rich broth with sautéed mushrooms, aromatic vegetables, and egg noodles, creating a comforting meal perfect for cooler days. The slow simmering process develops deep flavors in the savory broth, complemented by fresh parsley garnish.

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Ingredients

Scale 1x2x3x

Meat and Seasonings

• 2 lbs. stew meat, cut into 1-inch cubes
• ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• ½ teaspoon onion powder
• 1 teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 bay leaf

Vegetables and Aromatics

• 12 oz. mushrooms, sliced, rinsed, and dried
• 1 yellow onion, diced
• ¾ cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• ¾ cup frozen peas

Liquids and Fats

• 2–3 tablespoons olive oil
• 3 tablespoons butter
• ½ cup dry red wine
• 7 cups beef broth
• 1 cup chicken broth (or additional beef broth)

Others

• 2 cups uncooked egg noodles (about 4 oz.)
• Worcestershire sauce: 1 tablespoon
• Parsley for garnish

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Instructions

1. Prepare Seasonings and Ingredients: Combine the various seasonings as listed and measure out all ingredients before beginning the cooking process to streamline your workflow.
2. Sauté the Mushrooms: Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add mushrooms and sauté for 3-4 minutes on each side, adding more olive oil as needed and sprinkling a little salt halfway through. Once browned and tender, set aside.
3. Prepare the Beef: Cut the stew meat into 1-inch cubes, trimming large fat pieces but leaving marbled fat intact. Toss the beef with combined meat seasonings and then with flour until evenly coated.
4. Brown the Beef: In the same soup pot, heat 1-2 tablespoons olive oil over medium-high heat. Add beef in batches without overcrowding, browning each side for about 45 seconds. Add more oil as necessary. The meat should still be red in the center. Transfer browned beef to a plate.
5. Deglaze the Pot with Wine: Pour the red wine into the pot and set heat to medium. Use a silicone spatula to scrape the bottom and sides to lift any browned bits. Let the wine reduce by half over 4-5 minutes to concentrate flavor.
6. Sauté Vegetables: Add butter, diced onions, carrots, and celery to the reduced wine and soften them for 5 minutes. Then, stir in minced garlic, Worcestershire sauce, and the combined soup seasonings and cook for 2 more minutes to release aromas.
7. Add Broths and Simmer: Pour in beef broth and chicken broth, add the bay leaf, and bring the mixture to a boil. Then reduce heat to a gentle simmer.
8. Simmer Beef in Soup: Return the seared beef along with any accumulated juices to the pot. Partially cover and let simmer gently over medium-low heat for 1 hour. Stir occasionally and adjust heat to prevent boiling. This slow simmer tenderizes the meat and develops the broth flavor.
9. Cook Noodles and Add Peas: While beef simmers, cook egg noodles separately in salted boiling water according to package instructions. Add frozen peas to the soup during the final minutes of simmering. Drain noodles once done.
10. Combine and Finish Soup: Stir the sautéed mushrooms into the soup, then discard the bay leaf. Place cooked noodles into serving bowls and ladle the beef noodle soup on top.
11. Garnish and Serve: Sprinkle chopped parsley on the top for a fresh finish and serve your hearty beef noodle soup immediately for best taste.

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Notes

• You can substitute additional beef broth for chicken broth if preferred for a fully beef-based flavor.
• Slow cooker instructions are mentioned in the original notes section but are not detailed here; the stovetop simmer method is highlighted.
• Cooking noodles separately prevents them from absorbing too much broth and becoming soggy, preserving texture.
• Use dry red wine for deglazing to add depth; omit or use broth for non-alcoholic version.
• Beef cuts like chuck or stew meat work best for slow simmering to become tender.