This Beef Noodle Soup is the perfect way to warm up on a cold day. This recipe uses techniques that ensure flavorful, tender beef and rich, savory broth. It also offers endless combinations of vegetables.
It’s possible to use different cuts of meat, and the beef is a great candidate for both the stovetop and a slow cooker.
Check out my PRO tips below. This soup is a labor of love but well worth it. You’ll taste it when you try it.
Sauté the mushrooms until they are golden brown on both sides. Then, season and sear each side of the meat until it is brown on the outside. Transfer the heart to a serving plate.
Pour the wine into the pan and reduce it by half. Add the celery, carrots, and onions to the skillet and cook for 5 minutes.
Add the bay leaf, garlic, Worcestershire, and soup seasonings. Add the chicken and beef broth. Bring to a rolling boil and then reduce the heat to simmer. Add the meat, and simmer it for an hour.
While you are cooking the noodles, add the peas. See below for the reasons why this is done separately. Add the mushrooms to the soup. Add the cooked noodles to the serving bowls and spoon on the soup. Add cooked pasta to the soup pot if you do not anticipate leftovers. Cooking the noodles separately
I prefer to boil the noodles separately and add them to the serving bowls for three reasons.
- If you boil the soup to cook the noodles, the meat will become chewy and tough instead of tender. Cooking the noodles gradually in a soup can also make them gummy.
- The noodles absorb broth when stored (and even while cooking), so keep them separate. Pour the soup over the noodles and add them to the serving bowls.
- The broth becomes starchier when you cook the noodles with the soup.
- This recipe uses Riesa Wavy Egg noodles.
- Butter the noodles after they are done cooking to keep them from sticking. The leftover noodles can be stored in an airtight container.
If you have read the information above but still want to cook the noodle in the soup, go ahead. Use an extra cup to compensate for the amount of liquid the noodles absorb during cooking.
The Best Cuts of Meat to Use
- Sirloin or Tenderloin roasts are more expensive, but they’re also tenderer. They require less time to cook down than other cuts of meat. Ideal for stovetop cooking.
- Chuck Roast, Rump Roast, and Bottom Rounds can be cooked in a slow cooker for a more economical price. They also render nicely. Chuck is the best choice, followed by Rump and Bottom Round.
- It is also possible to purchase stew meat in a pre-cut package. Although this is also an option, I prefer buying it whole to choose the exact cut I want. The amount of stew meat is not always labeled. It’s usually a more challenging, slower-cooked cut.
Stores
- Keep in an airtight container and refrigerate or freeze for up to three months.
- This soup freezes very well. It freezes better without the noodles. Set a timer if you are freezing the soup with noodles to prevent them from becoming mushy.
Ingredients
Soup
- 12 oz. mushrooms, sliced/rinsed/dried
- 2-3 tablespoons olive oil
- 2 lbs. stew meat; see blog post for best cuts to use
- ¼ cup flour
- ½ cup dry red wine; see notes
- 3 Tbsp butter
- One yellow onion, diced
- ¾ cup carrots, diced
- Two ribs of celery, diced
- Three cloves garlic
- One tablespoon of Worcestershire sauce
- One bay leaf
- 7 cups beef broth
- 1 cup chicken broth or more beef broth; see notes
- ¾ cup Frozen peas
- Two cups egg noodles, uncooked. (About 4 oz.)
- Parsley to garnish
Meat Seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Soup Seasoning
- One teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Instructions
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- Note: Slow Cooker Instructions are in the notes section below.
- Measure out the remaining ingredients and combine each seasoning before starting.
Sautee the Mushrooms
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- Add the mushrooms to a soup pot with one tablespoon of olive oil on medium heat. Sauté each side for a total of 3-4 minutes. Add more olive oil to the pan during cooking if needed. Sprinkle a little sea salt halfway through. Once cooked, set aside.
Beef
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- Remove any large fat pieces. It is okay to have fat marbling into the meat—season meat with seasonings. Toss the beef to coat. Sprinkle flour on top and toss.
- Heat 1-2 tablespoons of olive oil in the same pot over medium-high heat. Don’t crowd the pan. Add the beef in small batches. Brown each side for 45 seconds. As needed, add more oil. Transfer the mixture to a serving plate. The middle of the plate should still be cold/red.
Make the Soup
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- Set the heat to medium and add the wine to your soup pot. Use a silicone scraper to “clean” the pan’s bottom and sides. Let it reduce to half for 4-5 minutes.
- Add the onions, celery, carrots, and butter, and cook for 5 minutes. Add the Worcestershire sauce and soup seasonings, along with the garlic. Cook for 2 minutes. Add the chicken broth and bay leaf. Bring to a rolling boil and then reduce the heat to a simmer.
- Add the beef and any juices left on the plate. Cover the pan partially and let it bubble gently on medium heat for an hour. The meat will be simmered and tender. This will also concentrate your broth. It is important to stir it as it cooks. If it begins to boil, reduce the heat.
- While you are boiling the egg noodles, add the frozen peas. Follow the instructions on the package. See the blog post for more information on why I burn them separately and not in the soup. Drain the soup once it is cooked.
- Add the mushrooms to the pan and remove the bay leaf.
- Pour the soup over the noodles and garnish with parsley. Serve garnished with parsley!