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Beef Noodle Soup Recipe

Beef Noodle Soup

A rustic, hearty, and deeply comforting soup loaded with tender chunks of beef, healthy vegetables, and thick egg noodles swimming in a rich, savory broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds beef chuck roast cut into bite-sized 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 medium yellow onion diced
  • 3 large carrots peeled and sliced into rounds
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 6 cups low-sodium beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 2 whole bay leaves
  • 8 ounces wide egg noodles
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Cutting board and sharp chef knife
  • Wooden spoon for scraping the bottom of the pan
  • Soup ladle

Method
 

  1. Sear the Beef: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Season the bite-sized beef pieces with the salt and black pepper. Add the beef to the hot pot and sear for 4 to 5 minutes, stirring occasionally, until a nice brown crust forms on all sides.
  2. Saute the Vegetables: Reduce the heat to medium. Add the diced onion, sliced carrots, and sliced celery directly to the pot with the beef. Cook for 5 to 6 minutes until the vegetables begin to soften and the onions turn translucent.
  3. Add Aromatics: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the garlic is highly fragrant and the tomato paste deepens to a dark red color.
  4. Deglaze and Simmer: Pour in the beef broth, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot. Stir in the dried thyme, dried rosemary, and the whole bay leaves. Bring the soup to a rapid simmer, then reduce the heat to low. Cover the pot and let it gently simmer for 30 minutes to ensure the beef becomes incredibly tender.
  5. Cook the Noodles: After 30 minutes of simmering, remove the lid and discard the two bay leaves. Increase the heat to medium so the broth returns to a gentle boil. Stir in the wide egg noodles. Cook uncovered for 8 to 10 minutes, or until the noodles are perfectly tender and cooked through.
  6. Taste and Serve: Remove the pot from the heat. Taste the broth and add extra salt and pepper if needed. Ladle the hot soup into large bowls, garnish with a sprinkle of fresh chopped parsley, and serve immediately with crusty bread for dipping.

Notes

Cutting the Beef: It is very important to cut the chuck roast into small, 1/2-inch bite-sized pieces. Cutting the meat small ensures it cooks quickly and becomes tender in just 30 minutes of simmering, rather than needing hours like a traditional large-chunk stew.
Noodle Absorption: Egg noodles act like sponges and will continue to soak up the beef broth as the soup sits. If you plan to have leftovers the next day, you may need to add an extra splash of beef broth or water when reheating to thin it back into a soup consistency.
Freezing Instructions: If you want to freeze a batch of this soup for later, do not add the egg noodles. Egg noodles turn to mush when frozen and thawed. Freeze the soup base, then boil fresh noodles to add in when you are ready to serve.