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!

Course Main Course, Main Dish, Soup

Cuisine American

Prep Time 30

Cook Time 2

Total Time 2 20

Servings servings

Author [email protected]

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

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

ADD LATER

3 cups half and half or evaporated milk
2 tablespoons cornstarch
1 15 oz. can fire roasted diced tomatoes with juices
1 cup frozen petite peas, not thawed
salt and pepper to taste

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 1/2 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 1/2 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.