If you’re craving something cozy and packed with flavor, you’ve got to try this Hearty Beef Noodle Soup Recipe. I absolutely love how this soup turns out every time — tender, seasoned beef chunks swimming in a rich broth with perfectly cooked egg noodles and fresh veggies. It’s one of those meals that feels like a warm hug on a chilly day, and I can’t wait to share all the tips and tricks I’ve learned to help you nail it in your own kitchen.
Why You’ll Love This Recipe
- Rich, Deep Flavor: Slow-simmered beef and red wine create a broth that’s so savory you’ll want seconds.
- Comfort in Every Bite: Tender beef, fresh veggies, and soft egg noodles come together in a perfect harmony.
- Simple Yet Impressive: With just a handful of ingredients and steps, you get a soup that feels like you spent hours on it.
- Family Favorite: My family goes crazy for this — it’s now a regular on our chilly night rotation.
Ingredients You’ll Need
The ingredients here work beautifully together to build layers of flavor — from the earthy mushrooms and robust stew meat to the bright and fresh veggies. When you shop, look for quality beef stew meat that has a good amount of marbling to keep the pieces tender and juicy.
- Mushrooms: I like cremini for a nice earthy bite; just make sure they’re dry before cooking to avoid sogginess.
- Olive Oil: Use extra virgin for the best flavor when sautéing veggies and mushrooms.
- Stew Meat: Chuck is my go-to cut because it stays tender during a long simmer.
- Flour: Helps thicken the broth just enough so it’s silky without being gummy.
- Dry Red Wine: Adds depth; if you skip alcohol, beef broth extra will work too, but you’ll miss that richness.
- Butter: A small knob to finish the mushrooms for smoothness and flavor.
- Yellow Onion: Classic base for soup; I dice it fairly small so it melds into the broth nicely.
- Carrots & Celery: The holy trinity of soups — fresh and diced evenly so they soften perfectly.
- Garlic: Minced fresh for that aromatic punch.
- Worcestershire Sauce: Tiny umami boost that makes the broth irresistible.
- Bay Leaf: Steeped into the broth for subtle herbal notes — don’t forget to remove it before serving!
- Beef & Chicken Broth: Combining these keeps the flavor balanced and lighter; chicken broth softens the beefiness just right.
- Frozen Peas: Added near the end for a pop of sweetness and color.
- Egg Noodles: I use fresh if I can find them, but good quality dried works wonders too.
- Herbs & Seasonings: Salt, pepper, garlic salt, celery salt, onion powder, mustard powder, thyme, and rosemary come together to ensure the soup is layered with flavor.
- Parsley: Fresh chopped for garnish — it brightens the whole bowl.
Variations
I love customizing this Hearty Beef Noodle Soup Recipe depending on the season or what’s in my pantry. Feel free to swap things up — it’s quite forgiving and always delicious.
- Vegetable Boost: Sometimes I add diced potatoes or parsnips for extra heartiness — my family loves it filled out like that.
- Gluten-Free: Swap out the flour for a gluten-free blend and use gluten-free noodles or zucchini noodles to keep it safe for dietary needs.
- Slow Cooker Version: I’ve found this recipe transitions beautifully to a slow cooker; dinner is ready when you get home!
- Spicy Kick: Adding a pinch of crushed red pepper flakes adds a surprising warmth that I secretly enjoy.
How to Make Hearty Beef Noodle Soup Recipe
Step 1: Sauté the Mushrooms and Vegetables to Build Flavor
Start by heating olive oil in a large pot over medium-high heat. Toss in the sliced mushrooms and cook until they release their moisture and develop a golden brown edge. This step deepens the flavor and creates a wonderful base. Then add diced onion, carrots, and celery, cooking until softened—about 5 minutes. Don’t rush this part; the sweetness of the veggies really makes a difference later.
Step 2: Brown the Beef with Seasoned Flour
While your veggies cook, toss the stew meat in flour mixed with your combined spices to coat evenly. Brown the beef pieces in batches so they don’t steam — you want that nice crust. Browning locks in juices and adds a wonderful caramelized taste. Once browned, add the beef to the pot with the veggies.
Step 3: Deglaze with Red Wine and Simmer
This part always feels special — adding red wine to deglaze the pot lifts all those delicious browned bits off the bottom. Let the wine reduce a bit, then stir in beef broth, chicken broth, Worcestershire sauce, and bay leaf. Bring to a simmer, cover, and cook low and slow for about 75 minutes until the beef is tender and the broth has melded beautifully.
Step 4: Add Peas and Noodles Near the End
When the beef is tender, stir in frozen peas and egg noodles. These only need about 8-10 minutes to cook perfectly — tender but still firm. Keep an eye on the soup so the noodles don’t overcook or get mushy. Finish by seasoning to taste and stirring in chopped parsley for freshness right before serving.
Pro Tips for Making Hearty Beef Noodle Soup Recipe
- Don’t Skip Browning: Taking the time to brown the beef adds a rich, savory depth you can’t get otherwise.
- Use Fresh Noodles If Possible: It makes a difference in texture and cooks much faster than dried.
- Add Noodles Last: They’ll soak up broth if added too early, so wait until the end for that perfect slurp.
- Pat Mushrooms Dry: Moist mushrooms steam instead of brown — drying prevents that and boosts flavor.
How to Serve Hearty Beef Noodle Soup Recipe
Garnishes
I always garnish mine with freshly chopped parsley because it adds a pop of color and a nice fresh taste that balances the hearty broth. Sometimes I sprinkle a little grated Parmesan on top too for an extra savory touch. A squeeze of lemon juice brightens the whole bowl, especially if the day feels a bit gloomy.
Side Dishes
For sides, crusty bread or garlic breadsticks are perfect for dipping right into the soup. A crisp green salad is a nice contrast that keeps the meal from feeling too heavy. I’ve also served this with roasted root vegetables for an extra-comforting dinner.
Creative Ways to Present
For a dinner party, I like serving this soup in individual mini cocotte pots or ramekins, topped with a sprig of fresh thyme. It feels special but is easy to portion out. I’ve also layered it in clear glass bowls to show off those beautiful layers of beef, noodles, and veggies — guests always love that visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in the fridge for 3-4 days. I like to store the soup and noodles separately if I have the foresight—it helps avoid noodles turning mushy. But if stored together, just know the noodles might soak up some broth, so you may want to add a splash of broth or water when reheating.
Freezing
This Hearty Beef Noodle Soup Recipe freezes beautifully, but I recommend freezing before adding the noodles. Freeze the beef, broth, and veggies in airtight containers or freezer bags for up to 3 months. Then cook noodles fresh when you’re ready to eat. This keeps everything tasting fresh and preserves the right texture.
Reheating
When reheating, warm the soup gently on the stove over medium-low heat to avoid toughening the beef. If the noodles have soaked up too much broth, add a splash of broth or water to loosen things up. Stir frequently and heat until piping hot all the way through.
FAQs
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Can I make this Hearty Beef Noodle Soup Recipe in a slow cooker?
Absolutely! Brown the beef and sauté the veggies as usual, then transfer everything to your slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Add the noodles and peas in the last 15-20 minutes to prevent overcooking.
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What kind of beef is best for this soup?
Chuck roast or stew meat from the shoulder is ideal because it has good marbling and becomes tender when simmered slowly. Avoid lean cuts—they tend to dry out and get tough in soup.
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Can I use a different type of noodle?
Yes! Egg noodles work best because they cook quickly and have a nice texture, but you can also try wide pasta, orzo, or even gluten-free noodles if that suits your dietary needs.
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How do I prevent the noodles from becoming mushy?
Add the noodles only in the last 8-10 minutes of cooking. Alternatively, cook noodles separately, then add them to bowls just before serving. This way, they stay firm and don’t soak up all the broth.
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Is there a substitute for red wine in this recipe?
If you prefer to skip the wine, use extra beef broth for richness. You can also add a splash of balsamic vinegar or grape juice to mimic some acidity and depth.
Final Thoughts
This Hearty Beef Noodle Soup Recipe has become a staple in my kitchen because it brings comfort and satisfaction in every spoonful. Whether you’re feeding your family or just craving a bowl of something nourishing, this recipe hits all the right notes. Give it a try—you’ll enjoy the rich flavors and tender beef as much as I do, and it might just become your go-to soup too!
Print
Hearty Beef Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Noodle Soup combines tender seasoned beef, fresh vegetables, and savory broth with comforting egg noodles for a delicious and satisfying meal. Perfect for cozy dinners, it’s designed for stovetop preparation with an option for slow cooking.
Ingredients
Meat and Flour
- 2 lbs. stew meat (see blog post for best cuts to use)
- ¼ cup flour
Vegetables
- 12 oz. mushrooms, sliced, rinsed, and dried
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¾ cup frozen peas
Liquids and Broth
- ½ cup dry red wine (see notes)
- 7 cups beef broth
- 1 cup chicken broth (or more beef broth, see notes)
Oils, Fats and Seasonings
- 2-3 tablespoons olive oil
- 3 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Pasta and Garnish
- 2 cups egg noodles (uncooked, about 4 oz.)
- Parsley for garnish
Instructions
- Prepare Ingredients and Seasonings: Combine each set of seasonings separately and measure out all remaining ingredients before starting to streamline the cooking process.
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Toss the stew meat in flour until well coated, then brown the meat in batches until all sides are nicely seared. Remove meat and set aside.
- Sauté Vegetables: In the same pot, add butter and sauté the diced onion, carrots, celery, and sliced mushrooms until softened and fragrant, about 5-7 minutes. Add minced garlic in the last minute of sautéing.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine reduce slightly, about 2-3 minutes.
- Add Broths and Seasonings: Return the seared beef to the pot, then add beef broth, chicken broth (or more beef broth), Worcestershire sauce, bay leaf, and all seasonings including salt, black pepper, garlic salt, celery salt, onion powder, mustard powder, thyme, and rosemary. Stir to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and cover. Let simmer gently for about 75 minutes or until beef is tender and flavors meld.
- Cook Egg Noodles and Add Peas: About 10 minutes before serving, add the uncooked egg noodles and frozen peas to the soup. Cook until the noodles are tender, about 8-10 minutes.
- Adjust Seasoning and Serve: Remove bay leaf, taste the soup, and adjust seasoning if necessary. Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot.
- Optional Slow Cooker Method: For slow cooker preparation, sear meat and sauté vegetables as described, then transfer all ingredients minus noodles and peas to slow cooker. Cook on low for 6-8 hours. Add egg noodles and peas during last 30 minutes of cooking.
Notes
- This recipe can be made on the stovetop or in a slow cooker, offering flexibility for your cooking preferences.
- For the broth, chicken broth can be substituted with extra beef broth according to taste.
- Use a dry red wine with good depth, such as Cabernet Sauvignon or Merlot, for best flavor.
- Prepare all seasonings and ingredients before starting cooking to enhance efficiency.
- Adjust salt and seasonings to your preference, especially if using low-sodium broth.
- For a gluten-free version, substitute the flour and egg noodles with gluten-free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 317 kcal
- Sugar: 3 g
- Sodium: 1432 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 82 mg
