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
Scale
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.
