Servings
Font
Back
Beef Noodle Soup
5 from 46 votes

Beef Noodle Soup

Beef Noodle Soup features tender stew meat browned and simmered with mushrooms, aromatic vegetables, and a blend of seasonings in rich beef and chicken broth. Egg noodles added at serving create a hearty and comforting dish with deep flavors from the wine and Worcestershire sauce. Frozen peas and fresh parsley add color and freshness. The recipe also provides slow cooker instructions, making the soup adaptable for different cooking styles.

Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 8 people
Calories: 317 kcal
Course: Soup
Cuisine: American

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 black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ½ teaspoon onion powder
  • ½ teaspoon salt
Soup Seasoning
  • 1 teaspoon mustard powder
  • ½ teaspoon thyme dried
  • ½ teaspoon rosemary dried

Instructions

    Cup of Yum
  1. Note: See notes section below for Slow Cooker instructions
  2. Combine each set of seasonings and measure out remaining ingredients before beginning.
Sauté the Mushrooms
  1. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked mushrooms and discard the bay leaf.
  6. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 317

% 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.