0 from 3 votes
Beef Noodle Soup Recipe + Video
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.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 364 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 tablespoon butter
- 2 – 2 ½ pounds beef stew meat boneless chuck roast
- 1 large onion chopped
- 1 ¼ cup chopped carrot
- 1 cup chopped celery
- 4-5 cloves garlic minced
- 12 ounces button mushrooms or cremini mushrooms optional
- 1 sprig fresh Rosemary
- 2-3 sprigs fresh thyme
- ½ cup cooking sherry
- 3 tablespoon beef base
- 10 cups water
- 9 ounces egg noodles
- 3 tablespoons chopped parsley
- salt and 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.
Cup of Yum
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
Serving
1.5c
Calories
364kcal
(18%)
Carbohydrates
30g
(10%)
Protein
32g
(64%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
108mg
(36%)
Sodium
597mg
(25%)
Potassium
759mg
(22%)
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
% 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.