Beef Noodle Soup
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This Beef Noodle Soup is packed with tender chunks of beef and loaded with veggies like carrots, celery, and mushrooms. It’s a hearty, wholesome meal that warms you up from the inside out, perfect for cozy nights or when you’re craving something comforting and full of flavor.
If you’re into soups packed with tender beef, veggies galore, and noodles that soak up every bit of delicious broth, then this is your new go-to. It’s hearty, it’s filling, and trust me, it’s not just another noodle soup.
This Beef Noodle Soup is all about layering rich flavors—starting with the perfect sear on the beef, adding plenty of veggies for both texture and taste, and finishing with wide egg noodles that make every spoonful a little bit of magic. Think of it as comfort in a bowl, made to satisfy in the most delicious way.
Before You Start
- Brown the beef: Take your time when browning the beef. This adds a deeper, richer flavor to the soup and locks in all those savory juices.
- Cut your veggies evenly: Try to chop your carrots, celery, and other veggies into similar-sized pieces. This way, everything cooks evenly, and you don’t end up with some mushy veggies and some undercooked ones.
- Cook noodles separately: If you plan on having leftovers, cook the noodles separately and add them just before serving. This keeps them from getting soggy as they sit in the soup.
Ingredients You’ll Need
- Beef stew meat – You want an economical cut of beef here, and browning it first adds so much flavor. You could use chuck roast or even leftover roast beef if that’s what you have.
- Veggies – I used onion, carrots, celery and mushrooms. Onion forms the base, carrots add a touch of sweetness, celery balances everything out, and mushrooms give a bit of heartiness. If mushrooms aren’t your thing, swap them out for zucchini or leave them out altogether.
- Garlic – It’s a must! A little garlic goes a long way in boosting the flavor of that rich broth.
- Beef broth – This is your main liquid, so go with a good one. I like low-sodium so I can control the seasoning.
- Dried thyme and rosemary – These herbs give the broth a warm, comforting flavor. You could use Italian seasoning if that’s what’s in your pantry.
- Bay leaves – For extra depth, but don’t forget to fish them out before serving!
- Beef bouillon – This just ups the beefy flavor. You can skip it if you’re already using a rich beef broth.
- Egg noodles – These soak up all that amazing broth. You could use any pasta you like.
- Frozen peas – They add a pop of sweetness and color, plus they’re super convenient.
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Add 1½ pounds of beef stew meat and brown it on all sides, about 5-7 minutes. Don’t overcrowd the pot; if needed, brown the beef in batches. Browning adds flavor, so don’t skip this step! Once browned, remove the beef from the pot and set it aside.
Tip: Browning the beef creates those tasty caramelized bits on the bottom of the pot, which add tons of flavor to the soup.
In the same pot, add the chopped onion, carrots, celery, and mushrooms. Cook everything for about 5-7 minutes, stirring occasionally, until the veggies soften. You might need a little more oil if the pot is too dry. Add 3 cloves of minced garlic and cook for another minute, until fragrant.
Return the browned beef to the pot with the veggies. Pour in 8 cups of beef broth, 1 cup of water, and toss in 1 teaspoon each of dried thyme and rosemary, plus 2 bay leaves. If you’re using beef bouillon, crumble 1-2 cubes into the pot. Season with salt and pepper to taste, and give it all a good stir. Bring the soup to a boil.
Once the soup reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
Tip: The longer you let it simmer, the more flavorful the soup becomes. Just be sure to check the beef for tenderness.
Stir in 2 cups of wide egg noodles or your favorite pasta and cook for about 7-10 minutes or until the pasta is al dente. During the last 2 minutes of cooking, add 1 cup of frozen peas. Remove the bay leaves before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
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, beef noodle soup actually tastes better the next day as the flavors meld together. Just make sure to store the soup without the noodles to prevent them from becoming too soft.
How should I store leftovers?
Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can I freeze beef noodle soup?
Absolutely! If you plan to freeze it, I recommend freezing it without the noodles, as they can get mushy. Once cooled, place the soup in an airtight container and freeze for up to 3 months. When reheating, add freshly cooked noodles.
How do I reheat frozen beef noodle soup?
Thaw the soup overnight in the refrigerator. Reheat on the stovetop over medium heat until warmed through. Add freshly cooked noodles just before serving.
Can I add other vegetables to this soup?
Definitely! This soup is versatile, so feel free to add any of your favorite vegetables. Spinach, green beans, or even zucchini would be great additions
How can I prevent the noodles from getting too soft in leftovers?
To avoid mushy noodles, store the soup and noodles separately. When ready to eat, reheat the soup and cook fresh noodles or reheat the noodles you set aside.
What makes your Beef Noodle Soup different from other recipes?
My beef noodle soup stands out because it’s loaded with a variety of veggies like carrots, celery, mushrooms, and peas, giving it an extra hearty and wholesome feel. Plus, browning the beef first adds a rich depth of flavor to the broth, making it taste like it’s been simmering all day, even though it’s ready in just about an hour and a half! It’s not just about the noodles and beef—it’s a veggie-packed, flavorful meal in every spoonful.
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
