Packed with flavor, this beef noodle soup recipe is the ultimate comfort food. It’s delicious, with plenty of tender and delicious beef and vegetables. The slowly simmered soup soaks into the noodles and beef.
beef noodle soup recipe
Whether you start with fresh beef or use up leftovers from a roast, this braised beef noodle soup will turn into something special. Fresh beef develops a deep, rich flavor when braised, and leftover beef makes an easy dinner recipe for busy workdays.
Best beef to use in this soup
If you have leftover roast beef, steak, or even pot roast, this recipe is a great way to breathe new life into it. However, if you’re starting fresh, diced roast or stew meats are ideal for marbling and tenderness after cooking.
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This beef noodle soup is flavorful and flexible. Each ingredient has a role, but you can easily swap or add them based on what you have in your kitchen.
Beef: Cut leftover roast beef, steak, or fresh shoulder roast into cubes. Beef broth: Store-bought beef broth works well. If you want a thicker soup, use bone broth. Noodles: Egg noodles are best, but wide pasta will also work. Potatoes (optional): If you want it to be heartier, use Russet or Yukon Gold potatoes. Spices: garlic, thyme, salt, pepper. Add rosemary for a rich aroma. Vegetables: Carrots, celery, onions, and mushrooms are classics. A-1 Sauce (optional): This is my secret ingredient. Adds rich, flavorful depth to soups.
How to make beef and noodle soup
Step 1: First, fry the mushrooms. Ideally, add it near the end of the cooking time to avoid moisture buildup. Scrape any brown bits from the bottom of the pan for added flavor.
Step 2: Saute onions, carrots, celery, and mushrooms until soft.
Step 3: Add the beef cubes and brown on all sides.
Step 4: Add soup and remaining ingredients and stir. Cook until vegetables and potatoes are soft.
How to customize soup
This beef noodle soup is endlessly adaptable. Try adding:
Corn, diced tomatoes, green beans, spinach or kale, rice (great for using up leftover rice), barley (in a beef-barley style)
The texture and flavor vary slightly depending on the material, so you can always enjoy your favorite taste.
Recipe tips and notes
If you have leftover prime rib, we recommend using it up with this prime rib soup. Always taste before adding salt, especially if using store-bought soups or seasoned meats. Use a large pot or Dutch oven. This beef noodle soup makes a huge amount and is perfect for leftovers. Store leftovers in an airtight container in the refrigerator for up to 4 days. It only tastes better overnight. Reheat gently on the stove until warm.
beef noodle soup
Packed with flavor, this beef noodle soup recipe is the ultimate comfort food. It’s delicious, with plenty of tender and delicious beef and vegetables. The slowly simmered soup soaks into the noodles and beef.
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Quantity: 6 bowl
calorie: 358kcal
Fee: $17
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chile verde sauce
2-3 tablespoon olive or avocado oil, divided12 ounce mushrooms, slices (*Note 1)1 1/2～2 lb Stew the meat and cut into 1/2 inch cubes (*Note 2)1/4 cup flour 3 tablespoon butter1 big yellow onion, chopped3 stick carrots, cut into 1/8-inch slices2 stem celery, cut into 1/4-inch slices1 tablespoon minced garlic1/2 teaspoon drying thyme1/2 teaspoon dried rosemary1/2 onion powder1 tablespoon Worcestershire sauce1/2 tablespoon A1 source (*Note 4)1 bay leaf7-8 cup Beef soup, low sodium (*Note 3)¾ cup frozen peas2 cup egg noodles, uncookedsalt and black pepper, to tasteOptional garnish: parsley
Instructions
Add 1 tablespoon oil to a large stock pot or Dutch oven and preheat over medium heat. Add mushrooms and saute until golden brown, 5 to 6 minutes. Remove from the pan and set aside.
Increase the heat to high and add 1 tablespoon of oil. Pat the beef dry and dust with flour. Once hot, add the beef to the pan and sear for 30-45 seconds on each side. Do not crowd the beef. You will need 3-4 batches. Add more oil in between if needed. Remove from the pan and set aside.
Add the butter, onions, carrots, and celery and cook for 4 to 5 minutes, stirring frequently. Add garlic during the last 30 seconds of cooking time.
Add Worcestershire sauce, A1 sauce, thyme, rosemary and onion powder and stir frequently for 1 minute.
Add 7 cups beef broth and bay leaf to pot. Add more broth if it doesn’t cover the meat (depending on the pot you use). Once it boils, reduce the heat and simmer (medium-low heat).
Add the beef and any juices to the pot. Cover the pot about 75% with a lid and simmer for 1 hour, stirring occasionally. When it starts to boil, reduce the heat.
Towards the last 30 minutes of cooking time, cook the egg noodles in a separate pot with salt, following the instructions on the back of the package. Drain and add to the pot with the peas and mushrooms.
Taste and season with salt and pepper. serve!
Precautions
Note 2 – Leftover beef roast can be used in place of leftover prime rib. If you prefer a meatier soup, add 1.5 lbs. If you want less meat and more vegetables, add 1 pound of meat.
Note 3 – The total amount of broth needed will depend on the size of the pot you use. Start with 3.5 cups and add more if the beef isn’t covered in broth. If you’re not using a low-sodium soup, don’t add salt until the soup is finished and you’ve had a chance to taste it first.
Note 4 – Although we highly recommend adding one, please do not purchase a new bottle if you do not have one on hand. I’ve tried it both ways and both are delicious.
nutrition
calorie: 358kcal | carbohydrates: twenty twog | protein: twenty fiveg | fat: 20g | Saturated fat: 8g | Polyunsaturated fats: 2g | Monounsaturated fats: 9g | Trans fat: 1g | cholesterol: 78mg | sodium: 696mg | potassium: 1180mg | fiber: 3g | sugar: 4g | Vitamin A: 486IU | Vitamin C: 12mg | calcium: 45mg | iron: 3mg
