Slow Cooker Beef Vegetable Noodle Soup
User Reviews
4.7
Slow Cooker Beef Vegetable Noodle Soup
Description
The recipe begins by layering cubed stew meat with diced vegetables and aromatics in a large slow cooker. Seasonings include salt, thyme, basil, bay leaf, and garlic, combined with beef broth and canned diced tomatoes, creating a robust base. Cooking on low for 7-8 hours or high for 4-5 hours allows the beef to become fall-apart tender and infuses the broth with vegetables and herbs.
After the long cooking phase, uncooked wide egg noodles are stirred in and cooked on high for a short period until tender, adding substantial body to the soup. Peas are stirred in at the end just to warm through, maintaining their color and texture. An optional thickening step involves whisking together cornstarch or flour with beef broth and stirring it into the soup, cooking briefly to achieve a thicker consistency reminiscent of beef stew rather than a clear broth.
This soup serves well as a filling meal on colder days, combining protein, vegetables, and carbohydrates in one pot. Adjusting salt and pepper to taste at the end balances flavors. Utilizing two cartons of beef broth ensures enough liquid for cooking and thickening.
The notes highlight the importance of reserving beef broth for thickening and clarify that thickening the soup gives it a stew-like texture but is optional depending on preference.
Ingredients
Soup:
- 2-3 pounds stew meat cubed, or chuck/arm roast
- 2 cups carrot about 2-3 medium carrots, diced
- 1 cup celery about 3 mediums stalks, diced
- ½ cup onion small diced, or shallot
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon thyme dried
- ½ teaspoon basil dried
- 1 bay leaf
- 3 cloves garlic finely minced (or 1 teaspoon garlic powder)
- 7 cups beef broth
- 1 (28-ounce) (28-ounce) can diced tomatoes or fire-roasted diced tomatoes, undrained
- 4 cups egg noodles uncooked, wide or extra wide
- 1 cup peas frozen
To Thicken:
- 2 tablespoons corn starch or 1/4 cup all-purpose flour
- 1 cup beef broth
Instructions
- In the insert of an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender.
- Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-20 minutes (depending on the slow cooker).
- To thicken (optional), whisk together the cornstarch or flour and beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Cover and cook on high for 4-5 minutes.
- Stir in the peas and warm through. Season to taste with additional salt and pepper, if needed.
Notes
- Use two quart cartons or cans of beef broth, reserving 1 cup for thickening at the end.
- Thickening the soup with cornstarch or flour is optional and gives a richer stew-like consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 301kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 86mg | 29% |
| Sodium | 1358mg | 57% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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