Beef Noodle Soup
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When I think of a proper bowl of soup, this Beef Noodle Soup is what comes to mind. Tender beef, lots of vegetables, and noodles in a rich broth that tastes like it’s been cooking all day.
Don’t miss my other popular soup recipes like my Tuscan Bean Soup, Italian Penicillin Soup, Lasagna Soup or my Broccoli Cheddar Soup!
A Hearty Bowl of Beef Noodle Soup
There’s something about beef noodle soup that never gets old. Tender beef, lots of vegetables, and noodles in a rich broth just work.
This version passed the highest test in our house. Remo absolutely loves it, which tells me everything I need to know. It’s hearty, filling, and the kind of soup that really does count as dinner.
Why You’ll Love This Beef Noodle Soup
- The beef is incredibly tender. After simmering, it practically melts in your mouth and makes the broth rich and delicious.
- It’s hearty enough to be dinner. This isn’t a light soup. Between the beef, vegetables, and noodles, one bowl actually fills you up.
- Lots of vegetables, not just noodles. Carrots, celery, mushrooms, and peas give it body and balance, so every spoonful feels substantial.
- The broth has real depth. Browning the beef first and letting everything simmer together makes it taste like it’s been cooking all day.
- It’s even better the next day. The flavors continue to develop, making leftovers something to look forward to.
Key Ingredients & Tips
- Beef: Use a cut that does well with simmering. Stew meat or chuck works great here. As it cooks, it becomes tender and gives the broth a lot of flavor.
- Vegetables: Carrots, celery, onion, and mushrooms make the base of this soup. They add sweetness, depth, and texture so it doesn’t feel like just beef and pasta.
- Garlic and herbs: A little garlic along with thyme and rosemary gives the broth a warm, classic flavor. Nothing overpowering, just enough to keep things balanced.
- Beef broth and bouillon: Use low sodium broth to control how salty your soup is. A bit of bouillon gives it an extra boost. If your broth is already quite rich, you can skip it and season at the end.
- Pasta: I used mafalda pasta here, which works really well because it holds its shape and feels hearty in the broth. Wide egg noodles are a great alternative and cook up just as nicely.
- Take your time with the beef: Let the soup simmer until the beef is truly tender. If it’s not quite there yet, give it a bit longer. It makes all the difference.
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the beef and brown it well on all sides. Don’t rush this part and don’t crowd the pot. Once browned, remove the beef and set it aside.
In the same pot, add the onion, carrots, celery, and mushrooms. Cook for a few minutes until they start to soften and pick up some color. Add the garlic and cook just until fragrant.
Return the beef to the pot. Pour in the beef broth and water, then add the thyme, rosemary, bay leaves, and bouillon if using. Season lightly with salt and pepper. Bring everything to a boil.
Reduce the heat, cover, and let the soup simmer gently until the beef is very tender. This usually takes about an hour, but give it more time if needed. You’ll know it’s ready when the beef easily breaks apart.
Stir in the mafalda pasta and cook until just tender. During the last couple of minutes, add the frozen peas. Remove the bay leaves before serving.
How To Serve
This beef noodle soup is a hearty meal on its own, but I love to pair it with something light or crusty to balance out the rich flavors. Here are a few ideas that work really well:
Easy Garlic Bread
Grilled Cheese Sandwich
Classic Dinner Rolls
No-Knead Baguette
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, and it’s even better the next day. The flavors deepen as it sits. If you’re planning ahead, keep the pasta separate and add it when reheating so it doesn’t get too soft.
What cut of beef works best?
Stew meat or chuck are both great choices. You want something that benefits from a longer simmer and turns tender, not dry.
Can I freeze beef noodle soup?
Absolutely. Just freeze it without the pasta. Let the soup cool completely, store it in an airtight container, and freeze for up to 3 months. Add freshly cooked pasta when reheating.
How do I reheat leftovers?
Reheat gently on the stove over medium heat. If the soup thickened in the fridge, add a splash of broth or water to loosen it up.
Can I use a different pasta?
Yes. Mafalda works really well, but wide egg noodles, rotini, or even broken lasagna noodles all work. Just use something that holds up in broth.
Why is my beef not tender yet?
It just needs more time. Keep simmering until the beef is soft and easy to bite. Rushing this step is the fastest way to end up with chewy beef.
Can I add more vegetables?
Definitely. Spinach, green beans, or even diced potatoes are all good additions. Add softer vegetables closer to the end so they don’t overcook.
Hungry For More Soups?
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Beef Noodle Soup
Video
Ingredients
- 1½ pounds beef stew meat (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 8 ounces mushrooms (sliced)
- 8 cups beef broth (low sodium)
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1-2 cubes beef bouillon
- salt and pepper (to taste)
- 2 cups wide egg noodles
- 1 cup frozen peas
- fresh parsley (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
- In the same pot, add the chopped onion, sliced carrots, celery, and mushrooms to the pot. Cook for about 5-7 minutes until the vegetables start to soften. Add 3 cloves of minced garlic and cook for another minute, until fragrant.
- Return the beef to the pot. Add 8 cups of beef broth, 1 cup of water, dried thyme, dried rosemary, bay leaves, beef bouillon, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender.
- Stir in the wide egg noodles and cook according to package instructions, about 7-10 minutes. Add the frozen peas during the last 2 minutes of cooking.
- Remove the bay leaves. Ladle the soup into bowls and garnish with chopped fresh parsley.
Equipment
Notes
- Brown the beef in batches so it doesn’t steam and lose its juices.
- If you’re planning to freeze the soup, leave out the noodles and add them fresh when reheating to avoid sogginess.
- Feel free to swap the egg noodles with your favorite pasta or even gluten-free noodles.
- If the soup thickens as it sits, just add a splash of broth or water when reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
