Beef Noodle Soup Recipe

This Beef Noodle Soup is a hearty and comforting classic, perfect for warming up on a chilly day. Tender chunks of beef simmer in a rich and flavorful broth with vegetables and egg noodles, creating a satisfying and nourishing meal that’s perfect for the whole family.

Ingredients

Here’s what you’ll need to make this Beef Noodle Soup:

• Boneless beef chuck roast or sirloin: Cut into 1/2-inch cubes, the protein base of the soup.
• All-purpose flour: Used to coat the beef and thicken the soup.
• Olive oil: Used for browning the beef and sautéing the vegetables.
• Carrots: Sliced, adds sweetness, color, and nutrients.
• Yellow onion: Chopped, adds a sweet and savory base to the soup.
• Celery: Chopped, adds a subtle savory note and a bit of crunch.
• Garlic: Minced, adds a fragrant aroma and flavor.
• Beef stock: Provides a rich and savory base for the soup. You can substitute some of the beef stock with water if desired.
• Italian seasoning: Adds a blend of classic Italian herbs.
• Ground thyme: Adds a subtle earthy flavor.
• Bay leaves: Adds a subtle aromatic flavor.
• Salt: Enhances the overall flavor of the soup.
• Ground black pepper: Adds a touch of spice.
• Dry egg noodles: Adds substance and texture to the soup.
• Half-and-half: Creates a creamy and rich broth.
• Cornstarch: Used to thicken the soup.
• Chopped parsley: Optional, for garnish.

How to Make Beef Noodle Soup

Step 1: Prepare the Beef

On a cutting board, sprinkle the beef cubes with all-purpose flour and toss to coat evenly, shaking off any excess flour.

Step 2: Brown the Beef

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, brown the floured beef cubes on all sides. Add more olive oil as needed. Using a slotted spoon, transfer the browned beef to a plate.

Step 3: Sauté the Vegetables

In the same pot, add the sliced carrots, chopped yellow onion, and chopped celery. Cook for a few minutes until the vegetables start to soften. Stir in the minced garlic and cook for 6 minutes, or until the onions become translucent.

Step 4: Simmer the Soup

Return the browned beef to the pot. Stir in the beef stock, Italian seasoning, ground thyme, and bay leaves. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low, partially cover the pot with a lid, and simmer gently for 1 1/2-2 hours, or until the beef is tender.

Step 5: Add Noodles and Thicken

Stir in the dry egg noodles and simmer for 8-10 minutes, or until the noodles are tender. In a medium bowl, whisk together the half-and-half and cornstarch until smooth. Gently stir this mixture into the soup. Simmer for 3 minutes, or until the soup thickens slightly. Add more half-and-half if desired for a creamier soup.

Step 6: Serve

Remove the soup from the heat and season with additional salt and pepper to taste, if needed. Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!

How to Serve

• Classic Comfort Meal: Serve this Beef Noodle Soup with a side of crusty bread or a simple salad for a complete and satisfying meal.
• Cozy Dinner: This soup is perfect for a cozy weeknight dinner when you’re craving something warm and comforting.
• Potluck Favorite: This soup is also a great option for potlucks and gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover Beef Noodle Soup in an airtight container in the refrigerator for up to 4 days.

Freezing

To freeze the soup, prepare as directed, but omit the egg noodles. Let the soup cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. To reheat, thaw the soup overnight in the refrigerator, then reheat on the stovetop or in the microwave. Cook the noodles separately while the soup reheats, then add them to the soup along with the half-and-half mixture.

FAQs

Can I use a different cut of beef?

Yes, you can use other beef stew meat cuts like beef chuck shoulder or bottom round roast.

Can I use a different type of noodles?

Absolutely! You can use any type of noodles you like, such as egg noodles, whole wheat noodles, or even rice noodles.

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the beef is tender. Add the noodles during the last 30 minutes of cooking.

How can I make this soup vegetarian?

Substitute the beef with hearty vegetables like mushrooms, potatoes, or lentils, and use vegetable broth instead of beef broth.

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