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
Scale
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
