Beef Noodle Soup Recipe + Video
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5
2 reviews
Excellent
Beef Noodle Soup Recipe + Video
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This easy recipe makes the most hearty, delicious, and BEEFIEST beef noodle soup! It's brimming with chunks of tender stew meat, egg noodles, and fresh veggies for a complete one pot warm cozy meal.
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Ingredients
- 3 tablespoon butter
- 2 – 2 ½ pounds beef stew meat boneless chuck roast
- 1 large onion chopped
- 1 ¼ cup carrot chopped
- 1 cup celery chopped
- 4-5 cloves garlic minced
- 12 ounces button mushrooms optional, or cremini mushrooms
- 1 prig rosemary fresh
- 2-3 prigs thyme fresh
- ½ cup cooking sherry
- 3 tablespoon beef base
- 10 cups water
- 9 ounces egg noodles
- 3 tablespoons parsley chopped
- salt
- black pepper
Instructions
- Prep the Soup Ingredients: Cut the beef roast into 1-inch chunks. Then chop the onion, carrots, and celery into 1/2 - 3/4-inch chunks. Minced the garlic and chop the parsley. If using mushrooms, cut them and halves or quarters, depending on the size.
- Set a large 6-8 quart soup pot (or Dutch oven) over medium heat. Add the butter to the pot. Once melted, add in the beef chunks and salt and pepper liberally. Stir to brown the beef chunks on all sides, 5 to 8 minutes.
- Then stir in the chopped onion, carrots, celery, and garlic. Stir and sauté another 3 to 4 minutes to soften the onions and garlic.
- Mix in the mushrooms. Then tie the rosemary and thyme sprigs together with a piece of kitchen twine for easy removal. Place them in the pot, followed by the cooking sherry, beef base, and water.
- Cover the pot and bring to a boil. Lower the heat, if needed, and simmer for 45 to 60 minutes, until the beef chunks are fork-tender.
- Remove the lid and stir in the egg noodles and parsley. Stir and cook an additional 3 to 5 minutes until the pasta is soft. Taste, then salt and pepper as needed. Remove the herb springs and serve warm.
Notes
- Leftover beef and noodle soup tastes amazing! But note that the texture of the noodles will soften a bit when reheated.
- Transfer cooled stew to an airtight container and keep in the fridge for 2-3 days. It will freeze well for up to 2 months.
- Thaw in the fridge overnight before reheating.
Nutrition Information
Show Details
Serving
1.5c
Calories
364kcal
(18%)
Carbohydrates
30g
(10%)
Protein
32g
(64%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
108mg
(36%)
Sodium
597mg
(25%)
Potassium
759mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3688IU
(74%)
Vitamin C
7mg
(8%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1.5c | |
| Calories | 364kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 597mg | 25% |
| Potassium | 759mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3688IU | 74% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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