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–+ servings
A large soup pot, holding beef noodle soup with a dark brown broth, sits on a dark wooden tabletop.

Beef Noodle Soup

40aprons.com/beef-noodle-soup/
Chunks of juicy beef in a rich broth with tender egg noodles, carrots, and fresh herbs. This savory, satisfying soup is hearty comfort in a bowl!
Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
Recipe Makes (Approximate): 6 servings

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.

Recipe Notes

  • Beef Stew Meat: You can also purchase 1 pound of beef chuck and cube it yourself.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 499calProtein: 39gFat: 16gSaturated Fat: 4gTrans Fat: 1gCholesterol: 118mgSodium: 1860mgPotassium: 936mgTotal Carbs: 47gFiber: 3gSugar: 4gNet Carbs: 44gVitamin A: 5165IUVitamin C: 5mgCalcium: 93mgIron: 5mg
Recipe By: Cheryl Malik
https://40aprons.com/beef-noodle-soup/