Beef Noodle Soup
This comforting beef noodle soup is perfect for chilly days, featuring tender beef, fresh vegetables, and soft noodles for a hearty meal.
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.
Notes
You can add a splash of soy sauce or Worcestershire sauce for more flavor. For a gluten-free option, use gluten-free noodles and flour. If reheating stored soup, add a little water or broth if it thickens.