Beef noodle soup is a comforting dish that warms you from the inside out. It’s perfect for chilly days or when you want something hearty and satisfying. With tender beef, fresh vegetables, and soft noodles, this soup is sure to become a family favorite.
Why Make This Recipe
This beef noodle soup is not only tasty but also easy to prepare. It uses simple ingredients that you might already have at home. Plus, cooking it at home allows you to control the flavors and make it just the way you like it. It’s a great recipe for meal prep and can feed a crowd!
How to Make Beef Noodle Soup
Ingredients
- 1 1/2-2 pounds boneless beef chuck roast or sirloin (cut into 1/2-inch cubes)
- 3-4 Tablespoons all-purpose flour
- 2 Tablespoons olive oil
- 1 cup sliced carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 1/2 teaspoons minced garlic
- 5-6 cups beef stock (can substitute 2 cups for water)
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground thyme
- 2 bay leaves
- Salt (to taste)
- Ground black pepper (to taste)
- 1 1/2 cups dry egg noodles
- 1/2 – 1 cup half-and-half
- 1 Tablespoon cornstarch
- Chopped parsley (for topping, optional)
Directions
- On a cutting board, sprinkle the beef with all-purpose flour and toss to coat evenly. Shake off any excess flour.
- In a large stockpot, heat olive oil over medium heat. Working in batches, brown the meat on all sides. Add more oil if needed. Use a slotted spoon to transfer the browned meat to a plate.
- In the same pot, add carrots, celery, and onions. Cook for a few minutes until softened. Stir in the garlic and cook for about 6 minutes, until the onions become translucent.
- Return the beef to the pot. Stir in 5 cups of broth, Italian seasoning, thyme, and bay leaves. Add salt and pepper to taste.
- Bring the mixture to a boil. Then reduce the heat to low and simmer gently, partially covered, for 1 1/2 to 2 hours, or until the beef is tender.
- If desired, add the remaining cup of broth and then stir in the noodles. Simmer for 8 to 10 minutes, or until the noodles are tender.
- In a medium bowl, whisk together half-and-half and cornstarch. Gently stir this mixture into the soup. Simmer for about 3 minutes, or until the soup thickens. Add more half-and-half if desired. Remove from heat and season with salt and pepper. Top with chopped parsley if you like.
How to Serve Beef Noodle Soup
Serve the beef noodle soup hot in bowls. You can add extra chopped parsley on top for a fresh touch. This dish pairs well with crusty bread or a light salad.
How to Store Beef Noodle Soup
Store any leftovers of beef noodle soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat it on the stove or in the microwave. If the soup thickens too much after storing, add a little water or broth when reheating.
Tips to Make Beef Noodle Soup
- For more flavor, you can add a splash of soy sauce or Worcestershire sauce.
- If you like a little heat, add some red pepper flakes or a diced jalapeño during cooking.
- Customize your vegetables: feel free to add mushrooms, bell peppers, or any other veggies you enjoy.
Variation
- For a lighter version, use chicken instead of beef and chicken stock instead of beef stock.
- If you prefer a gluten-free option, use gluten-free noodles and flour.
FAQs
Q: Can I make beef noodle soup in a slow cooker? A: Yes! Brown the beef and vegetables in a pan first, then transfer them to a slow cooker. Add the broth and seasonings, and cook on low for 6-8 hours.
Q: Can I freeze beef noodle soup? A: Yes, you can freeze it. However, the noodles may become mushy when reheating. It’s best to freeze the soup without noodles and add fresh noodles when reheating.
Q: How do I make beef noodle soup thicker? A: You can make the soup thicker by adding more cornstarch mixed with liquid or by simmering it longer to reduce the liquid.
Enjoy making and savoring this delicious beef noodle soup!
Beef Noodle Soup
Ingredients
Main Ingredients
- 1.5-2 pounds boneless beef chuck roast or sirloin (cut into 1/2-inch cubes)
- 3-4 Tablespoons all-purpose flour
- 2 Tablespoons olive oil
- 1 cup sliced carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1.5 teaspoons minced garlic
- 5-6 cups beef stock can substitute 2 cups for water
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon ground thyme
- Salt (to taste)
- Ground black pepper (to taste)
- 1.5 cups dry egg noodles
- 0.5-1 cup half-and-half
- 1 Tablespoon cornstarch
- Chopped parsley (for topping, optional)
Instructions
Preparation
- On a cutting board, sprinkle the beef with all-purpose flour and toss to coat evenly. Shake off any excess flour.
- In a large stockpot, heat olive oil over medium heat. Working in batches, brown the meat on all sides. Add more oil if needed. Use a slotted spoon to transfer the browned meat to a plate.
- In the same pot, add carrots, celery, and onions. Cook for a few minutes until softened. Stir in the garlic and cook for about 6 minutes, until the onions become translucent.
Cooking
- Return the beef to the pot. Stir in 5 cups of broth, Italian seasoning, thyme, and bay leaves. Add salt and pepper to taste.
- Bring the mixture to a boil. Then reduce the heat to low and simmer gently, partially covered, for 1 1/2 to 2 hours, or until the beef is tender.
- If desired, add the remaining cup of broth and then stir in the noodles. Simmer for 8 to 10 minutes, or until the noodles are tender.
- In a medium bowl, whisk together half-and-half and cornstarch. Gently stir this mixture into the soup. Simmer for about 3 minutes, or until the soup thickens. Add more half-and-half if desired. Remove from heat and season with salt and pepper. Top with chopped parsley if you like.
