This beef noodle soup is incredibly wholesome, comforting, and delicious! Perfectly tender chunks of beef, plenty of fresh herbs and veggies, and a deeply flavorful broth. Cook up a big pot of this cozy beef noodle soup in a few simple steps!
What Makes This Recipe So Good
- 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. This method for perfectly cooked beef is totally foolproof!
- 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.
Beef Stew Meat – Beef stew meat is simply chuck meat that’s cut into cubes for cooking. You should be able to find a one pound package of beef stew meat in the beef section of your local grocery store or butcher shop. However, if you can’t find pre-cut stew meat, simply purchase one pound of chuck roast and chop it into 2-inch cubes yourself.
Egg Noodles – I used extra wide dried egg noodles in my beef noodle soup, though any type of egg noodle will work in this recipe! If using fresh egg noodles, simply adjust the cook time until they’re tender. Also, if you’d like, you can use your favorite pasta shape in place of the egg noodles in this recipe. Again, whichever pasta you choose, switch up the cook time accordingly!
- Store any leftover beef noodle soup in an airtight container in the fridge for up to 3 days! To reheat, simply place in a large pot over medium-low heat until warm throughout. If prepping this soup a day or two in advance, I recommend leaving the noodles out until just before serving!
- Feel free to amp up the flavors in this dish however you’d like! I find it totally perfect as is, though a touch of tomato paste or even Worcestershire sauce would taste incredible. You can even finish this soup off with a sprinkling of fresh chopped parsley for a tasty touch!
- If you have a large dutch oven, use it! The dutch oven does an incredible job at circulating heat and simmering this beef noodle soup to perfection. It’s also great for holding heat, keeping your dinner hot on the stove while everyone serves themselves!
More Hearty Soup Recipes You’ll Love
- 8 Can Taco Soup
- Leftover Turkey Tortilla Soup
- Sweet Potato Soup
- Crockpot Potato Soup
- Turkey and Dumplings
- 1 pound beef stew meat see Notes
- Salt and pepper to taste
- 2 tablespoons avocado oil or any neutral vegetable oil
- 1 onion chopped
- 2 celery stalks chopped
- 2 large carrots chopped
- 3 garlic cloves minced
- 2 quarts beef broth
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 8 ounces uncooked egg noodles
- Large pot
- Season beef cubes liberally with salt and black pepper on all side.
- Heat oil in a large pot over medium-high heat. Add in beef and sear on all sides for about 2-3 minutes per side.
- Remove beef from pot and set aside. Add in chopped onion, celery, and carrots, sauté for 5-8 minutes or until onions start to brown.
- Add in the garlic and cook for just 1 minute or until fragrant. Pour in beef broth, before mixing in fresh thyme and rosemary.
- Bring mixture to a boil then reduce to a simmer, add in cooked beef and leave to simmer uncovered for 1 hour. Add in the egg noodles and cook for 8 minutes, or until noodles are tender.
- Beef Stew Meat: If you can’t find pre-cut beef stew meat, simply purchase one pound of beef chuck and chop it into cubes yourself for this recipe.
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.