If you’re craving something truly satisfying that feels like a warm hug in a bowl, you’ve got to try this Hearty Beef Noodle Soup Recipe. I absolutely love how this soup combines tender, seasoned beef, rich broth, and homey egg noodles for a bowl that’s both comforting and full of flavor. When I first made this, I was blown away by how it became an instant favorite for my family, especially on chilly evenings. Stick around—I’ll walk you through every step to help you nail it with ease.
Why You’ll Love This Recipe
- Rich and Flavorful Broth: The slow simmer with red wine and Worcestershire sauce creates a depth you don’t get in your average soup.
- Tender Beef Bites: Using stew meat and a sear-flour combo means your beef is melt-in-your-mouth tender every time.
- Easy to Customize: Whether you want more veggies, gluten-free noodles, or a slow cooker shortcut, this recipe adapts beautifully.
- Comfort Food Classic: Perfect for any day you want a hearty, satisfying meal that warms you from the inside out.
Ingredients You’ll Need
The magic of this Hearty Beef Noodle Soup Recipe lies in its simple, high-quality ingredients that work together to create a rich and cozy dish. Shopping for fresh mushrooms and quality beef stew meat will make a big difference here.
- Mushrooms: Fresh, sliced mushrooms add a lovely earthy note and texture to the soup.
- Olive Oil: Use good-quality olive oil for sautéing; it builds the foundation for flavor.
- Stew Meat: Look for chuck or other cuts suitable for slow cooking to get tender beef every time.
- Flour: Helps thicken the broth slightly when coating the beef before browning.
- Dry Red Wine: Adds complexity and depth—choose one you enjoy drinking for best taste.
- Butter: Enriches the sautéed veggies and mushrooms for a more luxurious soup.
- Yellow Onion: Adds sweetness and depth as it softens.
- Carrots: Sweet and hearty, grounding the soup with natural sweetness.
- Celery: Offers freshness and a subtle crunch.
- Garlic: Shows off its irresistible aroma when minced and cooked just right.
- Worcestershire Sauce: An umami bomb that really brings the beefy flavors to life.
- Bay Leaf: Adds a subtle herbal note to lift the broth.
- Beef Broth: The main liquid that’s packed with beefy goodness.
- Chicken Broth: Adds a lighter flavor in combination or use beef broth only for richer taste.
- Frozen Peas: Pop them in near the end for a burst of sweetness and color.
- Egg Noodles: Classic and tender noodles that soak up all the flavors perfectly.
- Parsley: Fresh parsley makes a lovely garnish for a pop of green and brightness.
- Seasonings: Salt, black pepper, garlic salt, celery salt, onion powder, mustard powder, dried thyme, and rosemary create a perfectly balanced seasoning blend.
Variations
I love how versatile this Hearty Beef Noodle Soup Recipe is—you can easily tweak it to suit your mood or dietary needs without losing any of that comforting goodness. Feel free to get creative in the kitchen!
- Slow Cooker Version: I switch to the slow cooker on busy days; just brown the beef, toss everything in, and let it do its magic all afternoon.
- Gluten-Free Option: Swap egg noodles for rice noodles or gluten-free pasta—you’ll still get that satisfying noodle bite.
- Extra Veggies: My family likes adding diced potatoes or parsnips for an even heartier stew feel.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing garlic if you want a little heat.
How to Make Hearty Beef Noodle Soup Recipe
Step 1: Prep and Sear Your Beef
Start by patting your stew meat dry—this helps the flour coat it well and ensures a nice sear. Toss the beef chunks with flour and your seasoning blend. Heat olive oil in a large pot over medium-high heat until shimmering, then add the beef in batches to avoid overcrowding. You want a golden crust, not steamed meat, so give the pieces some space and don’t rush this part. Searing locks in flavor and makes all the difference in your final soup.
Step 2: Sauté the Veggies and Mushrooms
Once your beef is browned and set aside, melt butter in the same pot and add diced onions, carrots, celery, and garlic. Stir and cook until the onions soften and veggies start to get tender—about 5 minutes. Then stir in those lovely mushrooms; they’ll release moisture and soak up all those savory flavors from the pot. This step builds the flavor base your soup will live on.
Step 3: Deglaze and Add Broths
Pour in the dry red wine—this is where the magic happens. Use your wooden spoon to scrape the browned bits off the bottom of the pot; those little bits are packed with flavor that make the broth so rich. Let the wine reduce for a few minutes, then add your beef and chicken broths, Worcestershire sauce, bay leaf, and the rest of your seasoning. Bring it all up to a gentle simmer.
Step 4: Simmer for Tenderness
Lower the heat, cover your pot, and let the soup simmer gently for about 70-80 minutes. This slow simmer makes the beef incredibly tender and allows all the flavors to meld together beautifully. The smell at this stage will have your whole kitchen smelling irresistible—trust me, you’ll find yourself sneaking tastes already!
Step 5: Add Noodles and Peas Last
About 10 minutes before serving, stir in your egg noodles and frozen peas. You want the noodles just tender and the peas bright green—not mushy. Keep an eye on it and taste to check for perfect doneness. Once the noodles are ready, remove the bay leaf, and you’re almost there!
Pro Tips for Making Hearty Beef Noodle Soup Recipe
- Pat Dry Your Beef: Wet meat won’t sear properly—this was a game-changer for me to get that perfect crust each time.
- Don’t Skip Deglazing: Scrape those brown bits for maximum flavor; it’s the secret behind an unbeatable broth.
- Add Noodles Late: Prevents noodles from turning into mush if you’re not eating right away.
- Check Seasoning Before Serving: Broths vary, so taste near the end and adjust salt and pepper accordingly.
How to Serve Hearty Beef Noodle Soup Recipe
Garnishes
I always sprinkle fresh chopped parsley over each bowl—it adds a fresh, vibrant pop of color and a mild herbal note that brightens up the rich soup. Sometimes I also add a squeeze of fresh lemon juice or a dash of cracked black pepper for extra zing.
Side Dishes
For sides, crusty bread or garlic rolls are my go-to. The bread is perfect for soaking up every last bit of that savory broth. If I want a lighter option, a simple mixed green salad with a tangy vinaigrette balances the heartiness nicely.
Creative Ways to Present
For special family dinners, I like serving the soup in rustic bowls with a dollop of sour cream or a sprinkle of grated Parmesan on top. It adds an upscale touch without complicating the recipe. A side of roasted root vegetables alongside makes for a cozy and impressive spread.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover soup completely, then store it in airtight containers in the fridge for up to 3 days. Since the noodles can absorb broth and swell over time, I sometimes store the noodles separately and add fresh ones when reheating.
Freezing
This soup freezes well, but I recommend freezing it without the noodles. When you’re ready to eat, thaw it overnight in the fridge and then cook fresh noodles to add before serving for the best texture.
Reheating
Reheat gently in a pot on the stove over low to medium heat. If the broth has thickened or reduced during storage, add a splash of beef broth or water to loosen it back up. Stir occasionally to keep those noodles from sticking and ensure even warming.
FAQs
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Can I make Hearty Beef Noodle Soup Recipe in a slow cooker?
Absolutely! I often brown the beef first, then transfer everything except the noodles and peas to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add noodles and peas in the last 20 minutes before serving to prevent mushiness.
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What cut of beef is best for this soup?
Chuck roast, stew meat, or any tougher cut that benefits from slow cooking works best. These cuts become fork-tender and soak up flavors beautifully during the simmer.
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Can I substitute red wine for something else?
If you prefer not to use wine, you can substitute with extra beef broth and a splash of balsamic vinegar for that subtle tang and complexity. Just remember to reduce the vinegar slightly to avoid overpowering the soup.
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How do I prevent the noodles from getting mushy?
The key is to add noodles near the end of cooking and avoid overcooking. If you have leftovers, consider storing noodles separately and adding fresh ones when reheating.
Final Thoughts
This Hearty Beef Noodle Soup Recipe is one I keep returning to again and again because it’s honestly the kind of meal that feels like home. Whether it’s a weeknight dinner or Sunday family meal, I know it’s going to satisfy in a way that’s comforting and nourishing. I hope you enjoy making it as much as I do—it’s the kind of recipe you’ll want to share with friends and keep in your rotation for years to come.
Print
Hearty Beef Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Noodle Soup is a comforting, savory dish featuring tender chunks of seasoned stew meat, sautéed mushrooms, and fresh vegetables simmered in a rich beef broth, then combined with egg noodles for a fulfilling meal perfect for chilly days.
Ingredients
Meat and Seasonings
- 2 lbs. stew meat (best cuts: chuck or bottom round, cut into bite-sized pieces)
- 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
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
- Parsley for garnish
Liquids and Fats
- 2-3 tablespoons olive oil
- 3 tablespoons butter
- ½ cup dry red wine (optional, adds depth to broth)
- 7 cups beef broth
- 1 cup chicken broth, or additional beef broth to total 8 cups
- 1 tablespoon Worcestershire sauce
Other
- 1 bay leaf
- 2 cups egg noodles (uncooked, about 4 oz.)
Instructions
- Prepare Ingredients: Begin by slicing, dicing, and measuring all your vegetables and seasonings. Combine the salt, black pepper, garlic salt, celery salt, onion powder, mustard powder, thyme, and rosemary in a small bowl to use later.
- Sear the Beef: Toss the stew meat in flour combined with the mixed seasonings, coating evenly. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides. Remove and set aside once browned.
- Sauté Vegetables: In the same pot, add the remaining olive oil and butter. Add diced onion, carrots, celery, and minced garlic; sauté until softened and fragrant, about 5-7 minutes. Add sliced mushrooms and cook until they release their moisture and become golden, about 5 minutes.
- Deglaze and Build Flavor: Pour in the dry red wine to deglaze the pot, scraping up browned bits from the bottom. Let it reduce slightly for 2-3 minutes to concentrate the flavor.
- Add Broth and Seasonings: Return the browned beef to the pot. Add beef broth, chicken broth (or more beef broth), Worcestershire sauce, bay leaf, and remaining seasoning mixture. Stir to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for about 60-70 minutes, or until the beef is tender and the flavors meld together.
- Add Noodles and Peas: Increase the heat to medium and add the egg noodles and frozen peas to the pot. Cook uncovered for 7-10 minutes or until noodles are tender but still firm to the bite.
- Final Seasoning and Serve: Remove the bay leaf, adjust salt and pepper to taste if needed. Garnish with fresh parsley and serve hot for a satisfying meal.
Notes
- This soup can be made in a slow cooker by following the notes in the blog post. Brown the meat and sauté vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add noodles in the last 30 minutes.
- The red wine is optional but adds a rich depth of flavor to the broth.
- For a richer broth, use all beef broth instead of mixing with chicken broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Use fresh herbs if available to enhance flavor further.
Nutrition
- Serving Size: 1 serving
- Calories: 317 kcal
- Sugar: 3 g
- Sodium: 1432 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 82 mg
