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
Scale
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
