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Beef Noodle Soup

A deeply satisfying homemade Beef Noodle Soup filled with tender beef, earthy flavors, and comforting egg noodles, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 lbs stew meat, cut into 1-inch cubes Look for well-marbled cuts for tender results.
  • 7 cups beef broth Homemade is best, but quality store-bought is fine.
  • 1 cup chicken broth Can adjust with more beef broth if preferred.
  • 1 bay leaf bay leaf
Vegetables and Seasonings
  • 12 oz mushrooms, sliced/rinsed/dried Cremini and shiitake recommended for depth.
  • 1 yellow onion diced
  • 3/4 cup carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2-3 tablespoons olive oil Extra virgin preferred for vibrant flavor.
  • 3 tablespoons butter Bring to room temperature for easy melting.
  • 1/2 cup dry red wine Bold Cabernet Sauvignon recommended.
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup frozen peas
Noodles and Seasoning
  • 2 cups egg noodles, uncooked Flat noodles work best for this soup.
  • 1/4 cup flour Provides a great base for thickening your soup.
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary

Method
 

Sauté the Mushrooms
  1. Heat 1 tablespoon of olive oil in a soup pot over medium-high heat.
  2. Add the mushrooms and sauté for about 3-4 minutes until golden brown, stirring occasionally.
  3. Once cooked, set aside.
Prepare the Beef
  1. Cut the stew meat into 1-inch cubes, sprinkle with salt, black pepper, garlic salt, celery salt, onion powder, and toss to coat.
  2. In the same pot, heat 1-2 tablespoons olive oil over medium-high heat.
  3. Brown the beef in batches, ensuring a nice sear on each side. This should take about 5-7 minutes per batch.
  4. Transfer to a plate.
Make the Soup
  1. Pour the dry red wine into the pot, scraping the bottom to capture all tasty bits, and reduce by half, about 3 minutes.
  2. Add the butter, diced onions, carrots, and celery and soften for about 5 minutes.
  3. Stir in the garlic, Worcestershire sauce, and the prepared seasoning mix.
  4. Add the browned beef back into the pot along with both broths. Bring to a boil, then reduce to a low simmer for 1 hour.
Finishing Touches
  1. About 15 minutes before serving, cook the egg noodles separately according to package instructions.
  2. In the last 5 minutes, add the frozen peas and mushrooms to the broth. Discard the bay leaf.
  3. Serve the soup over the cooked egg noodles, garnished with fresh parsley.

Notes

This soup can keep in the fridge for up to 3 days. Reheat gently to preserve the noodles' texture. For a gluten-free version, swap in gluten-free noodles and ensure your broth is certified gluten-free.