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
- 2 lbs. stew meat
- ¼ cup flour
- 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
- ½ cup dry red wine
- 7 cups beef broth
- 1 cup chicken broth
- 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
- 2 cups egg noodles
- Parsley for garnish
Instructions
- Combine each set of seasonings separately and measure out all remaining ingredients before starting to streamline the cooking process.
- 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.
- 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.
- 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.
- Return the seared beef to the pot, then add beef broth, chicken 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.
- 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.
- 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.
- Remove bay leaf, taste the soup, and adjust seasoning if necessary. Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot.
- 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
- Use the best cuts of stew meat for the best flavor.
- Adjust broth quantity according to preference.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 317
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 80 mg