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.
Servings: 8 servings
Calories: 364kcal
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.
Video
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
Serving: 1.5c | Calories: 364kcal | Carbohydrates: 30g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 597mg | Potassium: 759mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3688IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 4mg