Beef Noodle Soup
Ingredients:
- 12 oz. mushrooms, sliced, rinsed, and dried
- 2-3 tablespoons olive oil
- 2 lbs. stew meat (see blog post for recommended cuts)
- ¼ cup flour
- ½ cup dry red wine (see notes)
- 3 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 7 cups beef broth
- 1 cup chicken broth (or more beef broth, see notes)
- ¾ cup frozen peas
- 2 cups egg noodles, uncooked (about 4 oz.)
- Parsley, for garnish
Meat Seasoning:
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Soup Seasoning:
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Instructions:
Note: See notes section below for Slow Cooker instructions
Preparation:
Before starting, combine each set of seasonings and measure out the remaining ingredients.
Sauté the Mushrooms:
Heat 1 tablespoon of olive oil in a soup pot over medium-high heat. Add the mushrooms and sauté on each side for 3-4 minutes until golden brown. Set aside once cooked.
Prepare the Beef:
Cut the meat into 1-inch cubes, discarding any large pieces of fat. Sprinkle with meat seasonings and toss to coat. Sprinkle with flour and toss again.
Heat 1-2 tablespoons of olive oil in the same pot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan. Brown on each side for 45 seconds. Transfer to a plate, leaving the middle still red/cold.
Make the Soup:
Add the wine to the soup pot over medium heat. Use a silicone spatula to deglaze the bottom and sides of the pan. Let it reduce by half, about 4-5 minutes.
Add the butter, onions, carrots, and celery, and cook for 5 minutes until softened. Add the garlic, Worcestershire sauce, and soup seasonings, and cook for an additional 2 minutes.
Pour in the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.
Add the seared beef along with any juices from the plate. Cover partially and let it simmer gently over medium heat for 1 hour, stirring occasionally.
Meanwhile, boil the egg noodles in a separate pot of salted water according to package instructions. Drain once cooked.
Add the frozen peas to the soup during the last few minutes of cooking. Once the beef is tender and cooked through, and the peas are heated, add the cooked mushrooms and discard the bay leaf.
To serve, divide the cooked noodles into serving bowls and ladle the hot soup over them. Garnish with fresh parsley and enjoy!
About the Recipe:
This Beef Noodle Soup is a hearty and comforting dish, perfect for chilly days or when you’re craving a cozy meal. It’s made with tender stew meat, flavorful vegetables, and savory seasonings, all simmered together to create a rich and satisfying broth.
Preparation Tips:
For added convenience, you can prepare the soup in a slow cooker. Simply follow the instructions up to the point of simmering the soup, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Ingredient Notes:
Feel free to customize this recipe by using your favorite cuts of beef or adjusting the seasoning to suit your taste preferences. You can also swap out the chicken broth for additional beef broth for a richer flavor.
Serving Suggestions:
This Beef Noodle Soup pairs well with crusty bread or a side salad for a complete meal. You can also serve it with a dollop of sour cream or a sprinkle of grated cheese for added indulgence.
Storage and Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through before serving.
Enjoy:
Whether enjoyed as a comforting weeknight dinner or shared with loved ones at gatherings, this Beef Noodle Soup is sure to warm your heart and satisfy your appetite with its rich flavors and comforting aroma.
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Beef Noodle Soup
Ingredients
Soup
12 oz. mushrooms, sliced/rinsed/dried
2-3 tablespoons olive oil
2 lbs. stew meat, see blog post for best cuts to use
¼ cup flour
½ cup dry red wine, see notes
3 Tbsp butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic
1 tablespoon Worcestershire sauce
1 bay leaf
7 cups beef broth
1 cup chicken broth, or more beef broth, see notes
¾ cup Frozen peas
2 cups egg noodles, uncooked. (About 4 oz.)
Parsley, to garnish
Meat Seasoning
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon onion powder
Soup Seasoning
1 teaspoon mustard powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
Instructions:
Note: See notes section below for Slow Cooker instructions
Combine each set of seasonings and measure out remaining ingredients before beginning.
Sauté the Mushrooms
Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.
Prepare the Beef
Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine. Sprinkle with meat seasonings. Toss to coat. Sprinkle with flour and toss again.
Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.
Make the Soup
Add the wine to the soup pot and set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan. Let it reduce by half, 4-5 minutes.
Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes. Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.
Add the seared beef along with any juices from the plate. Cover partially and let it bubble very gently over medium heat for 1 hour. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil.
Add the frozen peas while you boil the egg noodles in a separate pot of salted water according to package instructions. (See section in blog post above as to why I do this separately instead of in the soup.) Drain once cooked.
Add the cooked mushrooms and discard the bay leaf.
Add the cooked noodles to serving bowls and ladle the soup on top. Garnish with parsley and serve