Beef Noodle Soup Recipe
This beef noodle soup recipe makes the most comforting dinner. Your family will love the blend of tender beef, egg noodles, and creamy broth in this hearty classic soup.
Ingredients
- 1 1/2-2 pounds boneless beef chuck roast or sirloin , cut into 1/2-inch cubes
- 3-4 Tablespoons all-purpose flour
- 2 Tablespoons olive oil
- 1 cup sliced carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 ½ teaspoons minced garlic
- 5-6 cups beef stock , can sub 2 cups for water
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon ground thyme
- 2 bay leaves
- Salt , to taste
- Ground black pepper , to taste
- 1 ½ cups dry egg noodles
- ½ - 1 cup half-and-half
- 1 Tablespoon cornstarch
- Chopped parsley , for topping, optional
Instructions
- On a cutting board, sprinkle beef with all-purpose flour and toss to coat evenly, shaking off any excess.
- In a large stockpot, heat oil medium heat. Working in batches, brown meat on all sides. Add more oil as needed. Using a slotted spoon, transfer to a plate.
- In the same pot, add carrots, celery and onions. Cook for a few minutes. Stir in garlic and cook 6 minutes, or until the onions become translucent. Return the beef to the pot. Stir in 5 cups broth, Italian seasoning, thyme, and bay leaves. Add salt and pepper to taste.
- Bring to a boil. Reduce heat to low and simmer gently, partially covered with a lid, 1 1/2-2 hours, or until beef is tender.
- If desired add the remaining cup of broth then stir in noodles and simmer 8 to 10 minutes, or until the noodles are tender.
- In a medium bowl, whisk together half-and-half and cornstarch. Gently stir into the soup. Simmer 3 minutes, or until thickened. Add more half and half if desired. Remove from heat and season with salt and pepper. Top with parsley, if desired, to serve.
Notes
Leftover roast: We also love to add leftover meat. Simply skip the first 2 steps, cut the meat into bite sized pieces and add when you add the noodles.
Storage: Store in an airtight container in the fridge up to 4 days.
Freeze: Prepare as directed, however omit the egg noodles. Let soup cool, then place in a zip-top bag or freezer container and store in freezer. To thaw, place in refrigerator (set in a pan so it doesn't make a mess) or in the sink. Then reheat on the stove or in the microwave (cook the noodles separately while it reheats). Stir in the noodles, add the half-half mixture, and serve.
Nutrition
Calories: 586kcal, Carbohydrates: 33g, Protein: 45g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 917mg, Potassium: 1556mg, Fiber: 3g, Sugar: 7g, Vitamin A: 5619IU, Vitamin C: 6mg, Calcium: 143mg, Iron: 6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
