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!
How to Make Beef Noodle Soup Video
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 Noodle Soup FAQS
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.
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.
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.
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.
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!
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!
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.
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!
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
Step 2: Saute the Vegetables
Step 3: Cook the Roux
Step 4: Add the Broth and Seasonings
Step 5: Braise the Beef
Step 6: Cook the Egg Noodles
Step 7: Finish the Soup
TIPS for making This Beef Soup REcipe
This beef soup recipe is pretty straightforward, but there are a few details to pay attention to in order to slurp away on the best Beef Noodle Soup!
possible Beef Soup variations
This Beef Noodle Soup recipe is extremely adaptable. Here are a few ideas to make it your own:
WHAT to serve with this recipe
This easy Beef Noodle Soup recipe is delicious served with a big green salad, crusty bread and fruit. Here are a few of our favorite sides:
Tools Used in This Recipe
Beef Noodle Soup Recipe
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BEEF AND NOODLES
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- ¾ cup carrots, chopped or sliced
- 2 ribs celery, chopped or sliced
- 4-6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/4 cup flour
- 5 cups water (see notes to use broth)*
- 2 TBS beef base or beef bouillon (crush cubes if using)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried oregano, dried thyme, paprika
- 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.
- 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.
- *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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