Beef Noodle Soup

5 from 3 votes

This Beef Noodle Soup is hearty, comforting, and built to actually fill you up. Tender beef, plenty of vegetables, and pasta simmer together in a rich, savory broth that makes one bowl feel like a complete meal.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: beef noodle soup, beef noodle soup recipe

Servings:

Calories: 246kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

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)

US Customary - Metric

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.

Video

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