If you’re craving a bowl that feels like a warm hug in every slurp, this Beef Noodle Soup Recipe is your new best friend. It’s a hearty, soul-soothing classic that masterfully blends tender chunks of beef with earthy mushrooms, vibrant vegetables, and perfectly cooked egg noodles swimming in a rich, flavorful broth. Whether it’s a chilly evening or you simply want to treat yourself to something comforting, this recipe delivers deep, layered flavors that will keep you coming back for more. Trust me, once you try this Beef Noodle Soup Recipe, it will be a staple in your kitchen rotation.
Ingredients You’ll Need
The secret to an unforgettable bowl of beef noodle soup lies in the simplicity and quality of its ingredients. Each component plays its part — from the tender stew meat that melts in your mouth to the mushrooms that add a savory depth, and the fresh veggies that provide color and texture. These essentials come together to create a harmonious blend of flavors that’s both satisfying and nourishing.
- 12 oz. mushrooms (sliced/rinsed/dried): Adds a rich, umami earthiness that deepens the broth’s flavor.
- 2-3 tablespoons olive oil: For sautéing and building flavor layers with a subtle fruity warmth.
- 2 lbs. stew meat: Choose cuts like chuck for tender, flavorful beef that breaks down beautifully during simmering.
- ¼ cup flour: Creates a light coating that helps the beef brown perfectly and slightly thickens the soup.
- ½ cup dry red wine: Infuses the soup with a subtle tang and complexity; it reduces to concentrate flavor.
- 3 tablespoons butter: Adds richness and helps soften the vegetables for an inviting texture.
- 1 yellow onion (diced): Provides a sweet base flavor that mellows as it cooks.
- ¾ cup carrots (diced): Brings sweetness and bright color balance to the soup.
- 2 ribs celery (diced): Adds a must-have crunch and aromatic backbone.
- 3 cloves garlic (minced): Lends a warm, savory punch to awaken the palate.
- 1 tablespoon Worcestershire sauce: Enhances savory notes with a tangy, complex finish.
- 1 bay leaf: Infuses a subtle herbal hint throughout the broth.
- 7 cups beef broth: The flavorful liquid base that carries all the rich ingredients.
- 1 cup chicken broth (or more beef broth): Adds a gentle balance and lightness to the soup’s body.
- ¾ cup frozen peas: Offers a sweet pop of freshness and vibrant green color.
- 2 cups egg noodles (uncooked, about 4 oz.): The soft, tender noodle that soaks up every ounce of broth.
- Parsley (to garnish): Adds a fresh, leafy brightness right at the end.
- ½ teaspoon EACH: salt, black pepper, garlic salt, celery salt, onion powder: A balanced seasoning blend ensuring every bite is perfectly flavored.
- 1 teaspoon mustard powder: Adds subtle warmth and depth.
- ½ teaspoon EACH: dried thyme, dried rosemary: Brings an earthy, herbal aroma that complements the beef beautifully.
How to Make Beef Noodle Soup Recipe
Step 1: Sauté the Mushrooms
Begin by heating 1 tablespoon of olive oil in your soup pot over medium-high heat. Add the sliced mushrooms and let them cook for 3 to 4 minutes on each side, allowing them to develop a golden-brown color and deepen their flavor. If needed, splash in a bit more olive oil during cooking and season lightly with salt to enhance their natural umami. Once done, set them aside — these mushrooms will add amazing depth to our soup later!
Step 2: Prepare the Beef
Trim your stew meat into 1-inch cubes, removing any large pieces of fat but keeping the marbled bits for flavor. Coat the meat generously with the pre-mixed seasonings, then toss it in flour to create a light, protective crust that will brown beautifully. This step is crucial because it locks in the meat juices and creates a luscious texture in the soup.
Step 3: Brown the Beef
In the same pot, heat 1 to 2 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes for about 45 seconds per side until they develop a rich brown crust, but remain red inside. This quick browning builds flavor without overcooking. Transfer browned beef to a plate once done.
Step 4: Deglaze with Wine and Cook Vegetables
Add the dry red wine to your pot and stir vigorously with a silicone spatula, scraping the bottom and sides to loosen any caramelized bits — this is flavor gold! Let the wine reduce by half over 4 to 5 minutes. Next, stir in butter, diced onions, carrots, and celery, cooking gently for about 5 minutes until softened. Then add minced garlic, Worcestershire sauce, and your soup seasonings, cooking everything together for 2 more minutes until fragrant.
Step 5: Add Broth and Simmer the Soup
Pour in the beef and chicken broths along with the bay leaf. Bring to a boil before lowering the heat to a gentle simmer. Return the browned beef and any accumulated juices to the pot. Partially cover and let the soup simmer very gently for 1 hour over medium-low heat. This slow simmer is what tenderizes the meat beautifully and intensifies the broth’s flavors. Stir occasionally and adjust the heat to prevent boiling.
Step 6: Cook the Noodles and Add Final Ingredients
While the soup simmering finishes, boil a separate pot of salted water and cook the egg noodles as per the package instructions for the best texture. Cooking noodles separately keeps the soup from becoming starchy or thickened too much. During the last few minutes of simmering, add the frozen peas into the soup to just warm through. Then stir in the sautéed mushrooms and carefully remove the bay leaf.
Step 7: Assemble and Serve
Place cooked noodles in serving bowls and ladle the hot soup over them. Garnish with freshly chopped parsley, delivering a bright, fresh contrast to the rich soup, and serve immediately. Enjoy the comforting warmth of this Beef Noodle Soup Recipe!
How to Serve Beef Noodle Soup Recipe
Garnishes
Simple garnishes like fresh parsley add an inviting pop of color and brightness that cut through the rich flavors beautifully. You might also consider a sprinkle of freshly cracked black pepper or a dash of grated Parmesan to elevate the soup even more. These little touches bring your bowl to life and delight the senses.
Side Dishes
This soup shines best alongside crusty bread or a warm baguette — perfect for dipping and soaking up every last drop of the hearty broth. A light green salad with a tangy vinaigrette is also a fantastic accompaniment, offering a crisp, refreshing contrast that balances the richness of the soup.
Creative Ways to Present
For a fun twist, try serving the soup in hollowed-out sourdough bread bowls — it’s not only charming but adds another layer of flavor and texture. You can also offer a variety of garnishes on the side like chopped scallions, chili flakes for heat, or a squeeze of fresh lemon juice to brighten the flavors and customize each bowl to your guest’s liking.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your soup, transfer any leftovers to an airtight container and refrigerate. It will keep wonderfully for up to 3 days, with the flavors actually melding and improving overnight. Just be sure to keep the noodles separate if possible to avoid them becoming mushy.
Freezing
This Beef Noodle Soup Recipe freezes well, but store the soup without the cooked noodles for best results. Freeze it in a tightly sealed container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and cook fresh noodles before serving.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add freshly cooked egg noodles just before serving to keep their integrity. This method keeps the broth flavorful and the noodles perfectly tender without turning soggy.
FAQs
Can I use different types of beef for this soup?
Absolutely! While stew meat from the chuck or similar cuts are ideal for tender results, you can also experiment with other cuts such as brisket or short ribs. Just remember that tougher cuts benefit from longer simmering to become tender.
Is it okay to skip the wine in the recipe?
Yes, you can skip the wine if you prefer or don’t have any on hand. Just replace it with an equal amount of beef broth to keep the liquid balance. The wine adds depth, but the broth and seasonings will still make the soup delicious.
Why cook the noodles separately?
Cooking noodles separately prevents your soup broth from thickening too much or becoming starchy. Noodles store better and maintain their texture when added freshly to each bowl, ensuring a satisfying bite every time.
Can I make this soup in a slow cooker?
Definitely! Sear the meat and sauté the vegetables as instructed, then transfer everything into a slow cooker with broths and seasonings. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender before adding peas and cooked noodles.
What are some good substitutions for egg noodles?
If you want to switch things up, wide rice noodles, udon, or even small pasta shapes like ditalini work wonderfully here. Just adjust the cooking times as needed and cook noodles separately to maintain the soup’s perfect texture.
Final Thoughts
There’s something truly magical about a homemade bowl of Beef Noodle Soup Recipe that warms both the body and soul. It’s a recipe that’s not just easy to make, but also endlessly satisfying and versatile enough for any season or occasion. I hope you give it a try and find as much joy in every savory spoonful as I do sharing it with you. Happy cooking and even happier eating!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Noodle Soup combines tender seared stew meat, sautéed mushrooms, and fresh vegetables in a rich, flavorful broth enhanced with red wine and Worcestershire sauce. The dish features perfectly cooked egg noodles served separately to maintain their texture, making it a comforting and satisfying meal perfect for cooler days.
Ingredients
Beef and Seasonings
- 2 lbs. stew meat, cut into 1-inch cubes
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Mushrooms
- 12 oz. mushrooms, sliced, rinsed, and dried
- 2–3 tablespoons olive oil (divided)
- Salt, to taste (optional during mushroom cooking)
Vegetables and Aromatics
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ¾ cup frozen peas
Liquids
- ½ cup dry red wine
- 7 cups beef broth
- 1 cup chicken broth (or more beef broth as preferred)
Noodles and Garnish
- 2 cups egg noodles (uncooked, about 4 oz.)
- Parsley, for garnish
- 3 tablespoons butter
Instructions
- Prepare and Organize Ingredients: Combine and measure out all seasonings and ingredients before starting the cooking process to ensure smooth workflow.
- Sauté the Mushrooms: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the sliced mushrooms and sauté them for 3-4 minutes on each side, adding a bit more oil if needed. Optionally, sprinkle with a pinch of salt halfway through cooking. Once browned and tender, set the mushrooms aside.
- Prepare the Beef: Trim the stew meat by discarding any large pieces of fat while keeping marbled fat. Sprinkle the beef cubes with the combined meat seasonings and toss to coat. Then sprinkle the flour over the beef and toss again to coat evenly.
- Brown the Beef: In the same soup pot, heat 1-2 tablespoons olive oil over medium-high heat. Add the coated beef cubes in batches to avoid overcrowding. Brown the meat on all sides, about 45 seconds per side, adding more oil if necessary. The inside of the meat should remain red and cold. Transfer the browned beef to a plate.
- Deglaze the Pot with Wine: Pour the red wine into the pot and heat over medium. Use a silicone spatula to scrape the bottom and sides of the pot to loosen all browned bits. Let the wine reduce by half, about 4-5 minutes.
- Sauté Aromatics and Vegetables: Add the butter, diced onions, carrots, and celery to the pot. Cook and soften the vegetables for about 5 minutes until fragrant and tender. Then add the minced garlic, Worcestershire sauce, and remaining soup seasonings; cook for an additional 2 minutes to develop flavor.
- Add Broth and Simmer: Pour in the beef broth, chicken broth, and add the bay leaf. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Beef in Broth: Return the browned beef and any accumulated juices to the pot. Partially cover and let the soup simmer gently over medium-low heat for 1 hour. Stir occasionally and adjust heat to maintain a very gentle simmer; this slow cooking will tenderize the meat and concentrate the broth’s flavor.
- Cook Peas and Noodles: Add the frozen peas to the simmering soup just before finishing. In a separate pot, cook the egg noodles according to package instructions in salted boiling water, then drain thoroughly. This separate cooking preserves the noodles’ texture and prevents them from becoming mushy in the soup.
- Combine Ingredients and Finish: Stir the cooked mushrooms into the soup and remove the bay leaf. To serve, place cooked noodles in bowls and ladle the hot soup over them. Garnish with fresh parsley for a vibrant finish.
Notes
- Slow Cooker Variation: For using a slow cooker, brown the beef as instructed, then add all ingredients except peas and noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding peas near the end. Cook noodles separately before serving.
- Red Wine Choice: Use a dry red wine such as Cabernet Sauvignon or Merlot for the best depth of flavor in the broth. Avoid sweet wines.
- Broth Substitution: Chicken broth can be replaced with additional beef broth if preferred for a richer beef flavor.
- Separately cooking noodles prevents them from absorbing too much liquid and becoming mushy in the soup.
- Trimming excess fat from beef helps reduce greasiness while preserving flavorful marbling.
