Beef Noodle Soup

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Beef Noodle Soup (Hearty & Comforting)

🥘 Ingredients (Serves 6–8)

For the beef & broth

  • 2 lbs beef chuck roast, cut into 1–1.5 inch chunks
  • 1 tbsp olive oil
  • 8 cups beef broth (or 6 cups broth + 2 cups water)
  • 2–3 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce (optional, adds depth)
  • Salt & pepper, to taste

Vegetables

  • 1 onion, diced
  • 2–3 carrots, sliced
  • 2–3 celery stalks, sliced (optional but recommended)
  • 8 oz mushrooms, sliced
  • 3–4 garlic cloves, minced

Seasonings

  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp paprika
  • ¼ tsp crushed red pepper flakes (optional)

Noodles

  • 2–3 cups wide egg noodles

Finishing

  • Fresh parsley (optional)
  • Extra black pepper for serving

🍳 Instructions

1. Brown the beef

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Pat beef dry and season with salt & pepper.
  3. Add half the beef to the pot (don’t overcrowd).
  4. Brown on all sides, 5–7 minutes.
  5. Remove and repeat with remaining beef.

Browning = deep flavor in the final soup.

2. Sauté vegetables

  1. Add onions and cook 3 minutes until softened.
  2. Add carrots, celery, and mushrooms. Cook 5–7 minutes.
  3. Stir in garlic and cook 30 seconds more.

3. Build the broth

  1. Return browned beef to the pot.
  2. Add beef broth, Worcestershire, soy sauce, bay leaves, thyme, parsley, paprika, and red pepper flakes.
  3. Bring to a boil, then reduce to a gentle simmer.
  4. Cover and cook 1½ to 2 hours, or until beef is fork-tender.

4. Cook the noodles

Option A: Cook noodles in the soup

  • Stir in egg noodles and simmer 10–12 minutes.

Option B: Cook noodles separately (prevents them from getting soft if storing leftovers)

  • Add cooked noodles to bowls individually and ladle soup on top.

5. Taste & finish

  • Remove bay leaves.
  • Adjust salt and pepper as needed.
  • Add fresh parsley to brighten the flavor.

🍽️ Serve

Ladle into bowls and enjoy with warm bread, biscuits, or a fresh green salad.

✨ Tips & Variations

  • Extra hearty: Add potatoes cut into 1-inch chunks (add with broth).
  • More savory depth: Add a splash of red wine while sautéing vegetables.
  • Slow cooker version: Brown beef/onions first → add everything except noodles → cook 7–8 hrs on low, then add noodles at the end.
  • Instant Pot version: 35 min on High Pressure, natural release 10 min, then add noodles on sauté.

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