BEEF NOODLE SOUP
Beef Noodle Soup is a comforting and nourishing dish that warms the soul with its hearty flavors and wholesome ingredients. This classic soup combines tender chunks of beef, flavorful vegetables, and satisfying egg noodles in a savory broth, making it the perfect meal for chilly days or whenever you crave a bowl of homemade comfort.
Why Make Beef Noodle Soup
This recipe offers a comforting and satisfying meal that is both easy to make and incredibly flavorful. With its tender beef, aromatic vegetables, and savory broth, Beef Noodle Soup is a comforting dish that the whole family will love. Plus, it’s a great way to warm up during the colder months or when you’re feeling under the weather.
List of Ingredients
- Vegetable oil
- Butter
- White button mushrooms
- Yellow onion
- Celery
- Carrots
- Garlic
- Beef chuck roast
- Kosher salt
- Fresh ground black pepper
- Low sodium beef broth
- Dried marjoram or oregano
- Dried thyme
- Crushed rosemary
- Bay leaves
- Wide egg noodles
- Chopped fresh parsley, thyme, or rosemary (for garnish)
How to Make Beef Noodle Soup
- Heat vegetable oil and butter in a large Dutch oven or soup pot over medium heat. Add sliced mushrooms and cook until just starting to brown.
- Add onions, celery, and carrots, cooking until softened. Reduce heat, add garlic, and cook for another minute.
- Remove vegetable mixture from the pot and set aside.
- Season beef chunks with salt and pepper. Brown them in the pot with a little more vegetable oil.
- Add beef broth, marjoram, thyme, rosemary, and bay leaves to the pot. Bring to a boil, then cover and simmer for about 1 hour or until beef is fork-tender.
- Add egg noodles and cook for 5 minutes. Return the cooked vegetables to the pot and continue simmering for another 5-7 minutes or until noodles and carrots are tender.
- Remove bay leaves, garnish with chopped fresh herbs, and serve hot.
Serving Suggestions
Serve Beef Noodle Soup hot, garnished with fresh herbs for added flavor. This soup pairs well with crusty bread or a side salad for a complete meal.
Storage Information
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until warmed through before serving.
Some Techniques or Tips
- Trim excess fat from the beef chuck roast before cutting it into bite-size pieces.
- Use low sodium beef broth to control the saltiness of the soup.
- Adjust the cooking time of the beef as needed to ensure it becomes fork-tender.
Variation
Feel free to customize this recipe by adding your favorite vegetables, such as potatoes or peas, or experimenting with different herbs and spices to suit your taste preferences.
FAQs about Beef Noodle Soup
Can I use a different cut of beef? While chuck roast works well for this recipe, you can also use stew meat or beef sirloin as alternatives.
Can I make this soup ahead of time? Yes, you can prepare the soup up to a day in advance and store it in the refrigerator. Simply reheat it on the stove before serving.
Can I freeze Beef Noodle Soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Beef Noodle Soup
Equipment
- Dutch Oven
- Large Soup Pot
Ingredients
- 2 ½ tablespoons vegetable oil
- 1 tablespoon butter
- 8 ounces white button mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 2-3 lb beef chuck roast, trimmed and cut into bite-size pieces
- Kosher salt and fresh ground black pepper
- 8 cups low sodium beef broth
- 1 teaspoon dried marjoram or oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed rosemary
- 2 bay leaves
- 8 ounces wide egg noodles
Chopped fresh parsley, thyme, or rosemary
Instructions
- Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large Dutch oven or large soup pot over medium heat. Add the sliced mushrooms and cook for about 2-3 minutes or until just starting to brown.
- Add the onions, celery, and carrots. Cook until the onions and celery are soft and the carrots are starting to soften. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring. Spoon the veggie mixture into a bowl and cover the bowl with a loose paper towel.
- Sprinkle the beef with kosher salt and fresh ground black pepper. Heat a little more vegetable oil in the pot and add the beef chunks. Cook until browned on both sides. Add the beef broth, marjoram, thyme, rosemary, and bay leaves. Bring the mixture to a boil and then cover and simmer for about 1 hour or until the beef is fork-tender.
- Add the egg noodles and cook for about 5 minutes. Spoon the veggies that you put into the bowl back into the soup pot and continue simmering for another 5-7 minutes or until the egg noodles and carrots are fork-tender.
- Remove the bay leaves and garnish with fresh chopped parsley, thyme, or rosemary. For best results, serve promptly.
