Beef Noodle Soup

This Beef Noodle Soup recipe is creamy, cozy, hearty, comfort food with huge flavor and minimal effort, made in the oven or slow cooker!

This Beef Noodle Soup recipe is gloriously flavorful, CREAMY, comfort food, with only 30 minutes of hands-on prep, then the oven or slow cooker do the rest of the work! The soup is brimming with spoon tender beef, celery, carrots, peas, fire roasted diced tomatoes and chewy egg noodles in a rich and creamy aromatic broth.  This beef soup reheats beautifully and is extremely adaptable – make it more or less creamy, soupy, swap veggies, etc.  It’s a meal-in-one or serve it alongside a big garden salad and dinner rolls!

Satisfying beef soup recipes are the epitome of warm, cozy comfort food! Don’t miss Beef and Barley Soup, Beef Stew, Beef Stroganoff Soup or Hamburger Soup.

How to Make Beef Noodle Soup Video

top view of beef noodle soup recipe with egg noodles and vegetables


 
beef noodle soup recipe in a pot with egg noodles, carrots, celery

beef soup ingredients

This beef soup recipe uses pantry friendly ingredients to create a downright swoon worthy soup! You’ll likely just need to pick up the beef, or better yet, keep some stocked in your freezer so you can make this recipe anytime! Here’s what you’ll need to make this Beef Noodle Soup (full recipe in the printable recipe card at the bottom of the post):

  • Beef: Top sirloin is the best option for this recipe, but you may also use boneless chuck roast, it will just take a little longer to tenderize in the oven. Top sirloin is considered one of the most flavorful cuts of beef, generally second only to the ribeye, but is far less expensive than other tender cuts.
  • Egg noodles: These are the classic noodles used in this recipe but you are welcome to use any other medium, sturdy pasta.
  • Vegetables: The soup is loaded with carrots and celery. You can either chop the vegetables or slice them, personal preference!
  • Frozen peas: Use frozen petite peas over canned because they’re younger and smaller, which makes them sweeter and more tender. Petite peas are usually picked and packaged within hours of being harvested, preserving their natural sweetness and delicate flavor. On the other hand, regular peas can be tough, starchy and even mealy.
  • Aromatics: Use one chopped yellow onion and 4-6 cloves garlic, depending on your garlic love.  You may also use 1 to 1 ½ teaspoons of garlic powder and/or onion powder, but the real stuff is so much better.
  • Unsalted butter + olive oil: The vegetables are sautéed in a combination of butter and olive oil for buttery flavor without all of the calories. You may substitute with all butter or all olive oil if you prefer.
  • Flour: I use all-purpose flour, but I’m sure a gluten-free substitution would work just fine. 
  • Worcestershire sauce: This is a flavor bomb all packed into one bottle that deepens the complexity of the soup with its intense flavor. It’s a combination of salty soy, sour from tamarind and vinegar, sweetness from molasses and sugar, and dimension from the cloves, celery seed, and chili pepper extract.
  • Soy sauce: This enhances the umami of the soup. Please use  reduced sodium soy sauce so we can control the salt in this recipe.
  • Dijon mustard: Adds a slight tanginess to complement the robust beef broth and cut through the richness.
  • Seasonings: Red pepper flakes, dried parsley, dried oregano, dried thyme, salt and pepper round out the flavors of the Beef Noodle Soup without overpowering it.
  • Beef bouillon or concentrate: This beef soup recipe uses beef bouillon (crushed cubes or powder) or beef concentrate, plus water, to make beef broth. The bouillon is more economical than broth and infuses the soup with rich, homemade beefy flavor. You can purchase Zoup! Culinary Concentrates™ on Amazon.com (which is what I used in this recipe). Of course, you are welcome to use all beef broth if you prefer.
  • Half and half + cornstarch: This is half milk and half heavy cream, so feel free to make your own. The cornstarch helps thicken the half and half up to the consistency of heavy cream without all of the calories.
showing how to make beef noodle soup in a bowl garnished with parsley

Beef Noodle Soup FAQS

What beef is best for Beef Noodle Soup?

I recommend top sirloin for the very best Beef Noodle Soup recipe. Top sirloin steak is often called the “weeknight steak” because it boasts big beefy flavor but is affordable enough to enjoy any night of the week. It transforms into melt-in-your-mouth-tender when cooked low and slow like in this recipe. You’ll love that it’s:

1. Economical yet flavorful:  Sirloin allows you to reap the juicy, beefy tenderness of a more expensive cut of beef without paying the extra $$.  It is considered one of the most flavorful cuts of beef, generally second only to the ribeye. 
2. Finely marbled with little connective tissue:
The finely marbled fat melts during cooking, resulting in superior flavor and juicy tenderness.  The steak is void of thick pockets of fat and tough connective tissue that won’t melt during cooking so your beef is buttery tender through and through without chewy pockets.

Where is sirloin steak from?

Sirloin is a cut of beef from the primal loin, or the upper (“top”) portion of the cow that runs just under the backbone.  It provides naturally tender, flavorful cuts of beef, including the top sirloin, T-bone, strip steak, porterhouse steak, and tenderloin. Top sirloin steaks are made by removing the tenderloin and bottom round muscles.

How do I thicken Beef Noodle Soup?

Feel free to adjust the consistency of the Beef and Noodle Soup based on your family’s preferences. You can make it thinner, thicker, or creamier:

1. If you’d like it thinner: whisk in additional water.
2. If you’d like it creamier:  add additional half and half.
3. If you’d like it thicker:   add a second slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk it into the soup and let it simmer until thickened to your liking. 

Note: do not add dry cornstarch directly to the soup. Cornstarch must be dissolved completely in liquid first or it will seize up and create lumps in the sauce.

Can Beef Soup Be Made with Chuck Roast? 

Boneless chuck roast will work in this beef soup recipe but may need to be cooked longer to tenderize. Due to the additional cooking time, be prepared to add additional beef broth as needed. Purchase a single piece of chuck roast from your butcher (I like Costco) and chop it yourself to create uniform pieces.

CAN Beef Soup BE MADE WITH STEW MEAT? 

Please avoid stew meat because it is a hodgepodge of different cuts of meat all packed together. This is a problem because they all cook differently due to their different meat-to-fat ratio, so you are left with tender bites, tough bites and rubbery bites – all in the same soup!

CAN Beef Soup BE MADE WITH FLANK STEAK? 

No, do not use less quality cuts of beef such as flank steak or skirt steak. Cheaper cuts will yield tough and chewy results. Not at all what you want in beef soup! 

CAN Beef Soup BE MADE WITH GROUND BEEF? 

Yes, ground beef may be used in this recipe, but you’ll need to reduce the broth. Ground beef only takes minutes to cook, whereas, this beef soup recipe requires extended braising in the oven. In that time, the liquid is reduced and thickened substantially.

HOW CAN YOU TELL WHEN THE BEEF IS DONE COOKING? 

The beef is done and ready to be mixed with the remaining ingredients when the pieces are as tender as you want them to be. I have found that the beef is usually tender after 90 minutes of cooking, but if your beef isn’t as tender as you’d like after 2 hours, cook on!

HOW DO YOU MAKE BEEF TENDER IN SOUP?

In order for this Beef Noodle Soup recipe to be a success, the beef MUST be tender.  This requires the right cut of beef, searing the beef and cooking the beef long enough:

1. Use the right cut of beef. As previously discussed, top sirloin will deliver fall apart tender results due to its rich marbling.  If you choose another cut of beef, be aware it might not deliver as spectacularly tender results.
2. Sear the beef.  Searing seals in the juices so the beef doesn’t dry out when cooked for an extended period of time.  The caramelized crust achieved by the Maillard reaction also delivers a rich, depth of flavor that can’t be achieved any other way. 
3. Cook the beef until tender.  I learned this trick from my Mom’s Crazy Tender Pot Roast.  If your beef isn’t crazy tender, then cook on!  It just means the proteins needs more time to break down and tenderize. Even 30 more minutes can make the world of difference between an “okay” beef and melt-in-your-mouth beef.

How to Make Beef Noodle Soup

This beef soup recipe requires a bit of up-front prep work, then is popped in the oven or slow cooker to tenderize the beef. Once the beef is tender, it’s finished with half and half, petite peas, tomatoes and egg noodles for flavor/texture heaven! Here’s a breakdown of how to make it with step-by-step photos or watch the video in the recipe card at the bottom of this post:

Step 1: Season and Sear the Beef

  • While the chopped beef is still on the cutting board, toss it with salt and pepper. 
  • Add half of the beef to sizzling hot oil in a large Dutch oven and sear until deeply golden. Remove to a plate but leave the drippings. 
  • Repeat with remaining beef. Don’t be tempted to sear the beef all at once, otherwise it will steam rather than sear! 
showing how to make Beef Noodle Soup recipe by searing beef until browned

Step 2: Saute the Vegetables

  • Using the same pot, melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat.  We need the extra fat to cook the flour in later.
  • Add the onions, celery, and carrots and sauté until softened. 
  • Add the garlic and red pepper flakes and sauté for 30 seconds.
showing how to make Beef Noodle Soup by sautéing onions, carrots and celery until onions are softened

Step 3: Cook the Roux 

  • Add the flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan.
showing how to make Beef Noodle Soup by adding flour to the soup and cooking to make a roux

Step 4: Add the Broth and Seasonings 

  • Reduce the heat to low and whisk in the water (or broth, if using).
  • Add the beef concentrate (if using), Worcestershire sauce, soy sauce, Dijon, and all seasonings. 
  • Stir in the seared beef.
showing how to make Beef Noodle Soup by adding beef, broth and seasonings to the onions, carrots and celery

Step 5: Braise the Beef

  • Bring the pot to a simmer, cover, and then transfer to a 325ºF oven. 
  • Bake for 90 minutes, or until the beef is tender.

Step 6: Cook the Egg Noodles

  • During the last 30 minutes of the beef baking, cook the egg noodles in a separate pot with salted water according to package directions.
  • Drain and drizzle the noodles lightly with olive oil if the beef isn’t done cooking yet to prevent them from sticking together.

Step 7: Finish the Soup 

  • Once the beef is done, transfer the pot back to the stove.
  • Whisk the half and half with the cornstarch and then stir it into the beef soup, along with the diced tomatoes.   
  • Bring the soup to a simmer and cook just until thickened. 
  • Add the frozen peas during the last few minutes of cooking.
  • Stir in the cooked egg noodles. 
a collage showing how to make beef noodle soup by adding half and half, tomatoes, peas and noodles
showing how to make beef noodle soup by stirring egg noodles and beef into the soup
  • Use the correct cut of beef. As discussed, top sirloin will deliver meltingly tender Beef and Noodle Soup. If you choose another cut of beef, be aware it might not deliver as spectacularly tender results and will take longer to cook.
  • Cut beef uniformly. This will ensure that it cooks evenly. 
  • Use a high smoking point oil to sear the beef. Use vegetable oil, canola oil, or peanut oil when searing because a low smoking point oil (such as olive oil) will burn, create harmful chemicals, and smoke you out!
  • Sear the beef in batches. For the best flavor and texture, don’t be tempted to overcrowd your pan. Sear the beef in two batches so it can brown and not steam.
  • Leave the drippings in the pan. The leftover fat plus the golden bits stuck on the bottom of the Dutch oven are flavor gold, and are used instead of all butter to cook the vegetables and flour.
  • Cook the beef until tender. If your beef isn’t crazy tender after the suggested cooking time, then cook on! It just means the proteins need more time to break down and tenderize. Even 30 more minutes can make the world of difference.
  • Don’t overcook the noodles. Egg Noodles are thinner than other noodles so it is critical to not overcook them. I recommend testing your pasta about 2 or 3 minutes before the packaging recommends – the pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.  
  • Stop noodles from cooking. Strain and rinse your pasta with cold water to prevent it from continuing to cook if it’s done before the beef.
  • Prevent noodles from clumping. If you’re not using the cooked pasta right away, toss it with a little olive oil. This will prevent it from sticking together.
  • Do NOT add dry cornstarch directly to the soup. Cornstarch must be dissolved completely in liquid (in this case, half and half) or it will seize up and create lumps in the soup.
up close of a ladleful of soup showing how creamy the soup is
  • Swap the half and half: Instead, make the cornstarch slurry with evaporated milk. Keep in mind, using evaporated milk won’t have quite the same luxurious mouthfeel.
  • Make it brothy vs creamy: Omit the flour and cornstarch. Replace the half and half with broth or water.
  • Add mushrooms: Use this Salisbury steak recipe as a reference to make the best caramelized mushrooms and add them to the beef soup at the end of cooking. 
  • Omit peas or swap them for other veggies: Add broccoli, asparagus, zucchini, bell peppers, spinach etc., keeping in mind different vegetable cooking times. For example, shorter cooking vegetables, such as zucchini, only need a couple minutes to cook. You can even add leftover roasted veggies such as roasted broccoli,  squash, cauliflower etc.
  • Use homemade-style egg noodles: These are available in the freezer section of the grocery store. You cook them in boiling water just like traditional pasta, but they taste like they were made from scratch.
  • Swap the pasta for grains: The pasta can be swapped for cooked rice, quinoa, barley, etc. Please cook the grains separately because the beef will become tough if boiled.
  • Make it gluten free: Swap the soy sauce for tamari, use gluten-free flour, and your favorite gluten-free pasta. Also, double check that your Worcestershire sauce is gluten-free.
showing ingredients in beef noodle soup:  beef sirloin, onions, garlic, celery, carrots, and egg noodles
up close of beef noodle soup showing how creamy it is

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Beef Noodle Soup Recipe

This Beef Noodle Soup recipe is satisfying, CREAMY, comfort food, with only 30 minutes of hands-on prep, then the oven or slow cooker do the rest of the work! The soup is brimming with spoon tender beef, celery, carrots, peas, fire roasted diced tomatoes and chewy egg noodles in a rich and creamy aromatic broth.  This beef soup reheats beautifully and is extremely adaptable – make it more or less creamy, soupy, swap veggies, etc.  It's a meal-in-one or serve it alongside a big garden salad and dinner rolls!
Servings: 6 servings
Total Time: 2 hours 20 minutes
Prep Time: 30 minutes
Cook Time: 2 hours

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Ingredients

BEEF AND NOODLES

  • 2 pounds top sirloin steak, chopped into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil, divided
  • 2 cups egg noodles, or your favorite sturdy pasta

SOUP

ADD LATER

Instructions

  • Preheat oven to 325 degrees F.
  • Sear beef: While the chopped beef is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Once very hot, add half of the beef. Sear each side until deeply golden, about 4 minutes total. Remove to a plate using a slotted spoon. Repeat with remaining beef, leaving the drippings in the pot; set aside.
  • Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add the onions, carrots and celery and sauté until onions are softened, about 8 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
  • Roux: Reduce heat to medium. Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
  • Add broth: Reduce heat to low and slowly stir in the water, while scraping up the browned bits on the bottom of the pan. Add the beef base, Worcestershire, soy sauce, Dijon, and all seasonings. Stir in the seared beef.
  • Bake: Bring the pot to a simmer, cover, and transfer to the oven. Bake at 325 degrees F for 90 minutes OR until the beef is melt-in-your-mouth tender. Start the pasta water/cook the pasta the last 20 minutes of baking.
  • Noodles: Cook the egg noodles in a separate pot with salted water, just until al dente (check for doneness a couple minutes earlier than the package recommends). Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together. (The noodles are cooked separately because it’s not a good idea to boil beef or it gets tough).
  • Add half and half: Once the beef is tender, transfer the pot to the stove. Whisk the half and half with the cornstarch and stir it into the soup along with the diced tomatoes. Bring to a gentle simmer until thickened, about 3 minutes, adding the peas the last minute of cooking.
  • Combine: Stir in the noodles and season with salt and pepper to taste. Garnish with fresh parsley if desired.

Video

Notes

  • *Broth: Swap the water with 5 cups reduced sodium beef broth.  OMIT the beef base/bouillon in the recipe.
  • Slow cooker:  Follow the recipe on the stove through Step 5, but only use 4 cups of water and 1 ½ tablespoons beef concentrate (because less water will be evaporated in the crockpot).  Transfer the contents to a large slow cooker.  Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until the beef is very tender. Then follow the recipe in the slow cooker. 
  • Storage: Store in an airtight container in the fridge for up to 4 days. 
  • Meal prep:  You can either:   1)  prepare the entire recipe ahead of time and reheat.  2) Prepare and refrigerate individual elements so the meal comes together more quickly. 3) Follow the recipe through adding the beef to the soup, cover and pop in the fridge. The next day, bring to a simmer, then transfer to the oven to bake.
  • To freeze: It’s best not to freeze the entire soup. Egg noodles can become a funny texture and the creamy broth can split when frozen and reheated.  Instead, use evaporated milk instead of half and half and don’t add the egg noodles directly to the soup. Let the soup cool, then freeze in a freezer safe container for up to three months.  When ready to enjoy, thaw overnight in the fridge.  Add freshly cooked egg noodles to the reheated soup.

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2 Comments

  1. Stephanie Garcia says

    Hi! It shows that the amount of beef base is too TBS what does TBS stand for? Tablespoon or teaspoon?

    • Jen says

      It stands for Tablespoon.
      TBS = Tablespoon
      tsp = teaspoon
      Enjoy!