Beef Noodle Soup
User Reviews
5
Beef Noodle Soup
Description
The recipe starts by sautéing sliced mushrooms in olive oil to develop their flavor while keeping their texture intact. Stew meat is cut into cubes, seasoned, lightly floured, and browned briefly to create a flavorful crust while maintaining a tender interior. Deglazing the pot with dry red wine incorporates a subtle acidity and depth, followed by cooking onions, carrots, celery, garlic, and Worcestershire sauce to form a savory base.
Beef broth combined with chicken broth creates a layered liquid foundation, with dried herbs and mustard powder contributing mild aromatic notes. The soup simmers with the browned beef and bay leaf, melding flavors. Before serving, frozen peas are stirred in, and egg noodles are cooked separately and added to bowls topped with the soup and garnished with parsley, ensuring the noodles retain their texture.
This soup is substantial and warming, suitable as a main course for chilly days. The inclusion of wine and Worcestershire sauce enhances umami and richness. Slow cooker instructions enable a hands-off approach, and freezing is possible, ideally without noodles to avoid mushiness on reheating.
Notes include using firm stew meat cuts, tenderizing whole meat before cubing, and choosing white button mushrooms for time-saving. If not using mushrooms, they can be omitted without detracting from the soup’s base. Using an equal amount of beef broth and red wine vinegar substitutes the wine if preferred.
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 red wine see notes, dry
- 3 Tbsp butter
- 1 yellow onion diced
- ¾ cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 7 cups beef broth
- 1 cup chicken broth or more beef broth, see notes
- ¾ cup peas frozen
- 2 cups egg noodles uncooked. (About 4 oz.)
- parsley to garnish
Meat Seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Soup Seasoning
- 1 teaspoon mustard powder
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
Instructions
- Note: See notes section below for Slow Cooker instructions
- Combine each set of seasonings and measure out remaining ingredients before beginning.
Sauté the Mushrooms
- Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.
Prepare the Beef
- Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine. Sprinkle with meat seasonings. Toss to coat. Sprinkle with flour and toss again.
- Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.
Make the Soup
- Add the wine to the soup pot and set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan. Let it reduce by half, 4-5 minutes.
- Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes. Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.
- Add the seared beef along with any juices from the plate. Cover partially and let it bubble very gently over medium heat for 1 hour. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil.
- Add the frozen peas while you boil the egg noodles in a separate pot of salted water according to package instructions. (See section in blog post above as to why I do this separately instead of in the soup.) Drain once cooked.
- Add the cooked mushrooms and discard the bay leaf.
- Add the cooked noodles to serving bowls and ladle the soup on top. Garnish with parsley and serve!
Notes
- Cabernet Sauvignon, Merlot, or Pinot Noir are recommended for wine; alternatively, use beef broth plus red wine vinegar.
- White button mushrooms are convenient and preserve texture when cooked separately and added later.
- Store soup airtight in the fridge up to 3 days or freeze up to 3 months; omit noodles when freezing for better texture.
- To tenderize stew meat, pound with a meat mallet if starting from whole cuts before cubing.
- Slow cooker method allows for low or high heat cooking after initial browning and sautéing steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 1432mg | 60% |
| Potassium | 781mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2132IU | 43% |
| Vitamin C | 9mg | 10% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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