Beef noodle soup is a slow simmered bowl of tender chuck roast, soft vegetables, and egg noodles in a lightly creamy broth that eats like a full meal. Flour dusted beef browns into a deep crust, and those browned bits flavor the whole pot.
The soup takes about 3 hours from start to finish, but nearly all of it is simmering time that needs no attention. It feeds 6 and the leftovers taste even better the next day.
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Why This Beef Noodle Soup Recipe Works
Dusting the cubes with flour before browning does two jobs. It builds a brown crust that adds savory flavor, and the leftover flour on the meat thickens the broth slightly as it simmers.
Chuck roast has plenty of connective tissue, which melts into gelatin during a long gentle simmer. That is what gives the broth body and makes the beef fork tender instead of chewy.
A splash of half and half stirred in at the end with a little cornstarch gives the broth a soft, creamy finish without turning it into a chowder. The noodles go in late so they stay springy.
Ingredients for Beef Noodle Soup
- 2 pounds boneless beef chuck roast, cut into 1/2 inch cubes
- 3 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 (about 3 cloves)
- 6 cups low sodium beef broth
- 2 cups water
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups dry egg noodles (about 4 ounces)
- 3/4 cup half and half
- 1 tablespoon cornstarch
- Chopped fresh parsley, for topping
Beef chuck. Trim large pieces of fat and cut the meat into even 1/2 inch cubes so everything softens at the same speed. Pat the cubes dry before flouring.
Broth. Low sodium broth plus water keeps the flavor deep without making the soup salty after a long simmer. Add a splash of water at the end if the pot reduces too much.
Egg noodles. Wide or medium noodles hold up ideal. Add them only when the beef is tender, since they soften fast and keep absorbing broth.
Half and half and cornstarch. Whisk them together before pouring so the cornstarch dissolves smoothly and the soup thickens without lumps.
How to Make Beef Noodle Soup
1. Flour the beef. Toss the dry beef cubes with the flour in a bowl until evenly coated, then shake off the extra.
2. Brown in batches. Heat the oil in a large stockpot over medium heat. Brown the beef on all sides in 2 batches, 4 to 5 minutes per batch, and move each batch to a plate. Do not crowd the pot or the meat will steam.
3. Soften the vegetables. Add the carrots, onion, and celery to the same pot and cook for 5 minutes, scraping up the browned bits. Stir in the garlic for the last 30 seconds.
4. Start the simmer. Return the beef and juices to the pot. Add the broth, water, Italian seasoning, thyme, bay leaves, salt, and pepper, and bring to a boil.
5. Cook low and slow. Reduce the heat to low, partly cover, and simmer for 1 1/2 to 2 hours until a cube of beef breaks apart with a fork. Skim any foam from the top as it cooks.
6. Add the noodles. Raise the heat to a gentle boil, stir in the noodles, and cook for 8 to 10 minutes until tender.
7. Finish creamy. Whisk the half and half with the cornstarch, stir it into the soup, and simmer for 3 minutes until it thickens slightly. Remove the bay leaves, taste, and top with parsley.
How to Serve Beef Noodle Soup
Ladle the soup into warm bowls and finish with parsley and black pepper. Fluffy dinner rolls and air fryer tortilla garlic bread are good for scooping up the broth, roasted chile cheese cornbread adds a little heat, and air fryer broccoli with Parmesan gives you a green side.
How to Store and Reheat Beef Noodle Soup
Cool the soup within 2 hours and refrigerate for 3 to 4 days. The noodles keep drinking broth, so add a splash of water or broth when reheating and bring it to a simmer until it reaches 165 degrees F. For longer storage, freeze the beef and broth without noodles or cream for up to 3 months, then add fresh noodles and cream when reheating.
Tips and Variations for Beef Noodle Soup
Pat the beef dry. Dry meat browns instead of steaming, which gives the broth better flavor.
Do not rush the simmer. A hard boil makes beef tough. Keep the surface barely bubbling.
Use sirloin for speed. Cubed sirloin cooks faster, in about 1 hour, though chuck has more flavor and body.
Skim if needed. A spoon run across the surface removes foam and extra fat for a cleaner broth.
Cook noodles separately for leftovers. Boil a small pot of noodles and add them to each bowl so they never turn soft in the refrigerator.
Add a savory splash. A teaspoon of Worcestershire sauce stirred in at the end deepens the beef flavor.
Make it dairy free. Skip the half and half and cornstarch for a clear brothy version.
Serve it safely. The University of Nebraska Lincoln guidance on serving soup safely covers keeping soup hot and cooling it promptly.
Frequently Asked Questions About Beef Noodle Soup
What cut of beef works well for Beef Noodle Soup?
Chuck roast is the ideal choice because its connective tissue melts during the simmer and leaves tender meat and a full bodied broth. Stew meat from the same cut works too.
Can I make Beef Noodle Soup in a slow cooker?
Yes. Brown the beef and vegetables first, then cook everything except the noodles, half and half, and cornstarch on low for 7 to 8 hours or on high for 4 to 5 hours. Add the noodles for the last 30 minutes on high.
How do I thicken Beef Noodle Soup without cream?
Mash a few cooked carrots into the broth or stir in an extra tablespoon of cornstarch mixed with cold water. Simmer for 2 to 3 minutes until it turns glossy.
Can I freeze the leftovers?
Yes, but freeze them without the noodles and half and half. They keep for up to 3 months. Thaw in the refrigerator and reheat to 165 degrees F.
Why is my beef still tough?
The simmer was probably too short or too hot. Keep the heat low and cook for another 20 to 30 minutes until the cubes break apart with a fork.
Satisfying Beef Noodle Soup
Equipment
- Large Stockpot
- Slotted spoon
- Whisk
Ingredients
Main Ingredients
- 2 lb boneless beef chuck roast trimmed and cut into 1/2 inch cubes
- 3 tbsp all purpose flour
- 2 tbsp olive oil
- 1 cup sliced carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 ½ tsp minced garlic about 3 cloves
- 6 cup low sodium beef broth
- 2 cup water
- 1 ½ tsp Italian seasoning
- ½ tsp dried thyme
- 2 bay leaves
- ½ tsp salt
- ½ tsp black pepper
- 3 cup dry egg noodles about 4 oz
- ¾ cup half and half
- 1 tbsp cornstarch
- 1 tbsp chopped fresh parsley for topping
Instructions
Cooking
- Coat the meat. Pat the beef dry and toss it with the flour until every cube is dusted, shaking off any extra.
- Sear. In a large stockpot, heat the oil over medium heat and brown the beef in 2 batches for 4 to 5 minutes each until deeply colored, then set aside.
- Sweat the vegetables. Cook the carrots, onion, and celery in the pot for 5 minutes, scraping the bottom, then add the garlic for 30 seconds.
- Simmer. Return the beef, add the broth, water, seasonings, and bay leaves, bring to a boil, then reduce to low, partly cover, and cook 1 1/2 to 2 hours until fork tender.
- Cook the noodles. Raise to a gentle boil and cook the noodles 8 to 10 minutes until tender.
- Thicken. Whisk the half and half with the cornstarch, stir in, and simmer 3 minutes. Discard the bay leaves and top with parsley.
