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.
Ingredients
Scale
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
Instructions
- Prepare Seasonings and Ingredients: Combine the various seasonings as listed and measure out all ingredients before beginning the cooking process to streamline your workflow.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and Serve: Sprinkle chopped parsley on the top for a fresh finish and serve your hearty beef noodle soup immediately for best taste.
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.
