Beef Noodle Soup
This Beef Noodle Soup is the ultimate comfort food for chilly days, featuring tender chunks of beef, perfectly cooked egg noodles, and vegetables swimming in a rich, savory broth. Despite tasting like it's been simmering all day, it comes together in just one hour, making it perfect for busy weeknights. It's a foolproof, family-favorite recipe that's budget-friendly, freezer-friendly, and endlessly customizable.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Sharp chef's knife
- Cutting board
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 1½ pounds beef chuck roast 680g, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 stalks celery chopped
- 8 cups beef broth 1.9L
- 2 cups water 480ml
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 ounces egg noodles 225g
- 1 cup frozen peas 150g
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the beef cubes completely dry with paper towels and season generously with salt and black pepper on all sides. Let the meat sit at room temperature for 10 minutes while you prep your vegetables.
- Heat olive oil in a Dutch oven over medium-high heat. Add beef in a single layer and sear undisturbed for 3-4 minutes until golden-brown, then flip and brown the other sides. Remove to a plate and work in batches if needed.
- Reduce heat to medium and add diced onion to the same pot. Cook for 4-5 minutes until softened, then add garlic and cook for another minute until fragrant. Scrape up any browned bits from the bottom of the pot.
- Add carrots and celery, stirring to coat. Pour in beef broth and water, then add bay leaves, thyme, and rosemary. Return the browned beef and any juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until beef is tender.
- Remove and discard bay leaves. Increase heat to bring soup back to a gentle boil, then add egg noodles and stir to prevent sticking. Cook for 8-10 minutes until tender, stirring occasionally.
- Stir in frozen peas during the last 2 minutes of cooking. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with freshly chopped parsley, and serve immediately.
Notes
- Choose the right cut of beef: Chuck roast has enough marbling to stay tender and flavorful during cooking without drying out.
- Don't skip the browning: This step creates a flavorful fond on the bottom of your pot that enriches the entire broth.
- Cook noodles separately for meal prep: If making ahead, cook noodles in a separate pot and add them to individual bowls to prevent sogginess.
- Use quality broth: The broth is the foundation of this soup, so choose a good brand or make your own for the best results.
- Cut vegetables uniformly: This ensures everything cooks at the same rate and looks more appetizing.
- Simmer, don't boil: Aggressive boiling can make the beef tough and chewy instead of tender.
- Storage: Cool completely and refrigerate in airtight containers for up to 4 days. Keep noodles separate if possible. Flavors deepen after a day in the fridge.
- Freezer-friendly: Freeze the soup base without noodles for up to 3 months. Thaw overnight in the refrigerator and cook fresh noodles when reheating.
- Variations: Try Asian-inspired with ginger, star anise, and soy sauce; add mushrooms; make it spicy with red pepper flakes; use a tomato base; substitute pearl barley for noodles; or use Italian herbs.
- Slow cooker option: Brown the beef first, then add everything except noodles and cook on low for 6-8 hours. Add noodles during the last 30 minutes.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 35gProtein: 32gFat: 12gSaturated Fat: 3gCholesterol: 95mgSodium: 850mgFiber: 3gSugar: 4gVitamin A: 85IUVitamin C: 15mgCalcium: 6mgIron: 25mg
Tried this recipe?Let us know how it was!