Satisfying Beef Noodle Soup
Tender chuck roast, vegetables, and egg noodles in a lightly creamy, slow simmered broth.
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.
Notes
Substitutions: Use cubed sirloin for a shorter simmer of about 1 hour, or skip the half and half for a clear broth.
Tips: Brown the beef in batches and keep the simmer gentle so the meat turns tender.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze without noodles and cream for up to 3 months.