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Savory beef noodle soup is super cozy and comforting, a fantastic recipe to get you through those grey winter days. Made with juicy chunks of beef, tender egg noodles, and a rich broth seasoned with fresh herbs, this soup is wonderfully satisfying, and the easy stovetop method makes it a win all around!
Before You Get Started
- If your grocery store doesn’t carry pre-cut beef stew meat, you can use a pound of beef chuck instead. Cut it into cubed pieces yourself, making sure to cut against the grain of the meat so the beef isn’t chewy or tough.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Start with a Sear.
Heat neutral oil in a large pot over medium-high heat. When the oil is hot and shimmery, add seasoned beef stew meat to the pot and sear the meat for 2-3 minutes on all sides, until they’re all nicely browned. Don’t overcook the meat here! When it’s all just seared, transfer the beef to a large bowl and set it aside.
Sauté the Veggies.
Add the chopped onions, celery, and carrots straight to the pot without draining any of the drippings from the seared beef. Stir everything together and sauté the veggies for 5-10 minutes, just until the onions begin to brown. At that point, toss in the minced garlic and sauté everything another minute or so, until the garlic is fragrant.
Make it a soup!
Stir in the broth, thyme, and rosemary, bring it to a boil, then drop the heat under the pot to low and let the soup simmer for an hour or so.
Boil the noodles.
After the soup has simmered and the beef is cooked through, add the dry egg noodles to the pot. Simmer the soup with the egg noodles for about 10 minutes, or until the noodles are tender.
Cheryl’s Tip: Egg noodles typically take about 5-10 minutes to boil, so they’ll need a little longer to cook completely at a simmer. Don’t increase the heat under the pot when you add them to the soup or you risk overcooking the beef!
What I Love About This Recipe
- It’s surprisingly easy to make! Simply brown the beef, cook the veggies, then leave the broth to simmer for an hour. Finish the soup off with some egg noodles and enjoy!
- This noodle soup makes cooking beef a breeze! Start by browning it for only a few minutes, then leave it to cook in the broth until irresistibly tender.
- It’s wholesome and hearty, yet light and fresh! Plenty of fresh herbs brighten up this indulgent soup. It strikes that perfect balance between light and satisfying.
Recipe Variations
- Change It Up a Notch: For a bit of a different flavor, add a touch of tomato paste or even Worcestershire sauce to the broth.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Beef Noodle Soup
Equipment
- Large plate or cutting board
- Large, heavy-bottomed pot
- Large wooden spoon
Ingredients
- 1 pound beef stew meat
- salt to taste
- freshly cracked black pepper to taste
- 2 tablespoons neutral-flavored oil avocado oil, vegetable oil, refined coconut oil, etc.
- 1 cup chopped white onion approximately 1 medium onion
- 1 cup chopped celery approximately 2 large stalks
- 1 cup chopped carrots approximately 2 large carrots
- 2 tablespoons fresh minced garlic approximately 4 large cloves
- 8 cups low-sodium beef broth
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 8 ounces uncooked egg noodles
Instructions
- Place 1 pound beef stew meat on large plate or cutting board. Season beef generously with salt and freshly cracked black pepper, then flip beef over and repeat on other side. Set aside.
- Place large, heavy-bottomed pot on stovetop over medium-high heat. When pot is warm, add 2 tablespoons neutral-flavored oil. Continue heating pot until oil is hot and shimmery, swirling and tilting pot as needed to distribute oil across bottom of pot.
- When oil is hot, place seasoned beef in pot in one even layer. Sear beef 2 to 3 minutes or until browned, then flip beef over and sear on other side. Repeat until all sides have been seared.
- Transfer seared beef to large bowl and set aside.
- Add 1 cup chopped white onion, 1 cup chopped celery, and 1 cup chopped carrots to pot and stir to incorporate. Sauté vegetables 5 to 10 minutes or until onions begin to brown.
- When onions begin to brown, add 2 tablespoons fresh minced garlic to pot. Stir to incorporate then sauté garlic 60 seconds or until just fragrant.
- Add 8 cups low-sodium beef broth, 1 teaspoon chopped fresh thyme, and 1 teaspoon chopped fresh rosemary to pot. Stir to incorporate.
- Increase heat under pot to high and bring liquid to boil. When liquid begins to boil rapidly, immediately reduce heat under pot to low.
- Add seared beef to pot and stir to incorporate. Simmer mixture, uncovered, 1 hour or until beef is cooked through.
- When beef is cooked through, add 8 ounces uncooked egg noodles to pot and stir to incorporate. Simmer noodles in soup 8 minutes or until noodles are al dente.
- Taste soup and adjust salt and/or pepper as desired. When satisfied with flavor, ladle soup into serving bowls. Serve warm.
- Beef Stew Meat: You can also purchase 1 pound of beef chuck and cube it yourself.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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