Hearty & Easy Homemade Beef Noodle Soup Recipe: The Ultimate Comfort Food
There’s nothing quite like a steaming bowl of homemade Beef Noodle Soup to warm you from the inside out. This easy-to-follow recipe brings together tender chunks of beef, a medley of wholesome vegetables, and satisfying egg noodles, all simmered to perfection in a deeply flavorful, savory broth. It’s the quintessential comfort food, simple enough for a weeknight dinner yet rich and satisfying enough for a special occasion.
Why This Easy Beef Noodle Soup Recipe is a Must-Try
This beef noodle soup recipe truly stands out as the ultimate comfort food for several reasons. Firstly, it champions the classic combination of hearty beef, tender egg noodles, and garden vegetables, creating a symphony of textures and flavors that are both familiar and deeply satisfying. We start by searing the beef, a crucial step that locks in flavor and creates a rich foundation for the broth. This isn’t just a simple soup; it’s a slow-simmered masterpiece where every ingredient contributes to the overall warmth and depth.
The beauty of this recipe lies in its simplicity and the incredible flavor payoff. The stewing beef, often an affordable cut, becomes incredibly tender after a patient simmer, practically melting in your mouth. Meanwhile, the vegetables – onions, carrots, and celery – soften to perfection, releasing their natural sweetness and aromatic qualities into the robust beef broth. The egg noodles, added at the end, cook up beautifully, absorbing all those delicious flavors without becoming overly mushy, provided they are added at the right time. It’s the soup version of our beloved beef and noodles, making it absolutely perfect for chasing away the chill on a cold evening or providing a comforting embrace on a rainy day.
Key Ingredients for the Best Beef Noodle Soup
Gathering the right ingredients is the first step to creating this comforting soup. While the full list with precise measurements is available in the printable recipe card below, here’s a detailed look at the core components and why they matter:
Ingredient Spotlight & Smart Substitutions
- BEEF: We recommend using beef stew meat (or chuck roast cut into 1-inch cubes) for this recipe. This cut, rich in connective tissue, is perfect for slow simmering. It breaks down beautifully over time, becoming incredibly tender and infusing the broth with deep, beefy flavor. If you can’t find pre-cut stew meat, a boneless beef chuck roast is an excellent alternative; simply trim any excess fat and cut it into uniform cubes.
- NOODLES: The choice of noodles can significantly impact your soup experience. We adore thick egg noodles for their tender texture and ability to soak up the savory broth. Options like old-fashioned extra wide egg noodles or kluski noodles are also fantastic, offering a similar comforting chewiness. For a different twist, you could try thin spaghetti, tagliatelle, or even a short pasta like ditalini or elbow macaroni, though the cooking times will vary. Just ensure you add them towards the end of the cooking process to prevent them from becoming too soft.
- VEGETABLES: The classic mirepoix of onion, carrots, and celery forms the aromatic base of this soup, providing essential flavor and nutrients. For added depth, consider adding a cup of sliced mushrooms or a handful of fresh spinach during the last few minutes of cooking. Diced potatoes or bell peppers could also be wonderful additions for extra heartiness and flavor.
- GARLIC: Fresh minced garlic is indispensable for its pungent aroma and flavor. Don’t skimp on it! If fresh garlic isn’t available, 1 teaspoon of garlic powder can be substituted for every 3 cloves of fresh garlic.
- BROTH & SEASONINGS: High-quality beef broth is key to a rich, full-bodied soup. Look for low-sodium options to control the saltiness. Worcestershire sauce adds a crucial layer of umami and tang, complementing the beef beautifully. Dried herbs like thyme and parsley, along with bay leaves, contribute an aromatic, earthy complexity. Feel free to adjust sea salt and ground pepper to your taste. For an extra kick, a pinch of red pepper flakes can be added.
- OLIVE OIL: Used for searing the beef and sautéing the vegetables, olive oil adds a subtle richness. Any neutral cooking oil like canola or vegetable oil can be used as a substitute.
Step-by-Step Guide: Crafting Your Perfect Beef Noodle Soup
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and detailed instructions at the bottom of this post.
- Prepare Your Pot: Add olive oil to a large 7-quart Dutch oven or a heavy-bottomed pot over medium-high heat. A good quality Dutch oven ensures even heat distribution, which is essential for developing deep flavors.
- Sear the Beef: Once the oil is shimmering and hot, add the beef stew meat to the pot in batches. Do not overcrowd the pot; searing in smaller batches ensures a beautiful brown crust on each piece, which is critical for flavor. Sear for 1 – 2 minutes per side until well browned. This browning process, known as the Maillard reaction, adds incredible depth to the soup. Add more olive oil with each batch as needed to maintain adequate searing temperature. Once browned, set all the meat aside.
- Sauté the Aromatics: If necessary, add a touch more olive oil to the pot. Add the chopped onion, carrots, celery, and minced garlic. Cook these aromatics on medium heat for about 5 minutes, stirring occasionally, until the onion becomes translucent and the vegetables start to soften. This step sweetens the vegetables and builds another layer of flavor.
- Build the Broth: Pour in the Worcestershire sauce, sea salt, ground pepper, dried thyme, dried parsley, and bay leaves. Stir everything together to combine the seasonings with the sautéed vegetables. Then, pour in the beef broth and bring the mixture to a rolling boil. Once boiling, add the seared beef back into the pot, ensuring it’s submerged in the liquid.
- Simmer to Perfection: Reduce the heat to low, cover the pot, and let it simmer gently for 2 hours, or until the beef is incredibly tender and easily pulls apart with a fork. The longer and slower it simmers, the more tender the beef will become, and the richer the broth will taste.
- Add the Noodles: Once the beef is tender, remove the lid. Increase the heat slightly back to a gentle simmer, then add the egg noodles to the pot. Cook for approximately 10 minutes, or according to package directions, until the noodles are al dente or to your desired doneness. If the soup appears too thick or the noodles aren’t fully submerged, you can add 1 cup of water or additional beef broth as needed.
- Serve & Garnish: Taste and adjust seasonings if necessary. Remove the bay leaves before serving. Ladle the hearty beef noodle soup into bowls and serve warm, garnished with a sprinkle of fresh chopped parsley for a pop of color and freshness. Enjoy!
Frequently Asked Questions & Expert Tips for Beef Noodle Soup
Expert Tips for Success:
- Achieving Tender Beef: The key to melt-in-your-mouth beef is a long, slow simmer. Don’t rush this step. If after 2 hours the beef isn’t as tender as you’d like, continue simmering, checking every 30 minutes, until it reaches your desired tenderness.
- Preventing Soggy Noodles: Add the noodles only during the last 10 minutes of cooking. This ensures they cook through but remain al dente and don’t absorb too much liquid, becoming mushy. If you anticipate having leftovers, consider cooking the noodles separately and adding them to individual bowls right before serving.
- Enhance the Broth: For an even deeper flavor, you can deglaze the pot with a splash of red wine or a tablespoon of tomato paste after sautéing the vegetables, before adding the broth. Scrape up any browned bits from the bottom of the pot, as these are packed with flavor.
- Adjusting Consistency: If your soup becomes too thick during simmering, simply add more beef broth or water until it reaches your preferred consistency. If you prefer a thicker soup, you can remove about a cup of the hot broth, whisk in a tablespoon of cornstarch, and then stir it back into the pot, simmering until thickened.
- Freezing Noodles: As mentioned in the FAQ, if you plan to freeze portions of this soup, it’s best to omit the noodles during the initial cooking process. Cook and add fresh noodles when reheating the thawed soup for the best texture.
Store leftover beef noodle soup in an airtight container, ensuring it cools completely before refrigerating. It will stay fresh in the refrigerator for up to 4 days. To reheat, simply warm it in the microwave or gently on the stovetop over medium-low heat until heated through. You might need to add a splash of extra beef broth or water if the noodles have absorbed too much liquid.
Yes, you can absolutely freeze beef noodle soup! However, for the best texture, we highly recommend holding off on adding the egg noodles if you intend to freeze the soup. Cook the beef and vegetable broth as directed, then allow it to cool completely. Transfer the cooled soup (without noodles) to an airtight, freezer-safe container, leaving some room for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium-low heat. Once it’s simmering, cook and add fresh egg noodles directly to the thawed soup for optimal results.
For a truly tender and flavorful beef noodle soup, cuts like beef chuck roast, beef stew meat, or even short ribs are ideal. These cuts are known for their marbling and connective tissue, which break down during long, slow cooking, resulting in incredibly tender beef and a rich, gelatinous broth.
Absolutely! This recipe can be adapted for a slow cooker or Instant Pot for even more hands-off cooking.
- Slow Cooker: Sear the beef and sauté the aromatics on the stovetop first for best flavor. Then, transfer them to the slow cooker along with all other ingredients (except noodles). Cook on low for 6-8 hours or on high for 3-4 hours, or until beef is tender. Add the egg noodles during the last 30 minutes of cooking (or cook separately and add to bowls).
- Instant Pot: Use the “Saute” function to sear the beef in batches, then sauté the aromatics. Deglaze the pot with a splash of broth. Add all remaining ingredients (except noodles). Secure the lid, set to “Manual” or “Pressure Cook” on high for 35-45 minutes, followed by a natural release for 10-15 minutes, then quick release. Stir in the egg noodles and cook on “Saute” mode for 5-7 minutes, or until tender.
Serving Suggestions for Your Hearty Soup
This delightful Beef Noodle Soup is a meal in itself, but a few simple additions can elevate the experience even further. Garnish each bowl with a generous sprinkle of fresh chopped parsley to brighten the flavors and add a pop of color. For a truly comforting meal, serve alongside thick slices of warm, crusty bread or a crunchy baguette – perfect for soaking up every last drop of the savory broth. A simple green salad with a light vinaigrette would also offer a refreshing contrast to the richness of the soup.
More Comforting Beef Recipes You’ll Love
If you’re a fan of hearty beef dishes, be sure to explore these other delicious recipes from our collection:
- Creamy Beef Stroganoff
- Classic Beef Carbonnade (Belgian Beef Stew)
- Effortless Crockpot Beef Stew
- Wholesome Vegetable Beef Soup
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Beef Noodle Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 Tablespoons olive oil more as needed for searing and sautéing
- 2 pounds beef stew meat (or chuck roast, cut into 1-inch cubes)
- 1 large yellow onion chopped
- 4 carrots peeled and chopped into ½-inch pieces
- 3 ribs celery chopped into ½-inch pieces
- 3 cloves garlic minced
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 cups beef broth (low sodium recommended)
- 2 bay leaves
- 16 ounces egg noodles (thick or extra wide)
- Fresh parsley chopped, for garnish (optional)
Things You’ll Need
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7-quart Dutch oven or large heavy-bottomed pot
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Cutting board
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Chef’s knife
Before You Begin
- You can use any kind of noodle you prefer for this recipe. We like to use thick egg noodles for ours. Old-fashioned extra wide or kluski noodles are excellent here as well.
- For a deeper flavor, ensure your beef is properly seared to develop a rich crust before simmering.
- Taste and adjust seasoning after the beef has simmered and again after adding the noodles. Broths can vary in sodium content.
Instructions
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Add olive oil to a large Dutch oven over medium-high heat.
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Once the oil is hot, add beef to the pot in batches and sear for 1 – 2 minutes per side until deeply browned. This step is crucial for developing flavor. Add more olive oil with each batch as needed to prevent crowding and ensure good browning. Set all the seared meat aside when done.
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If needed, add a little more olive oil to the pot. Add the chopped onion, carrots, celery, and minced garlic. Sauté on medium heat for about 5 minutes, stirring until the vegetables begin to soften and the onion becomes translucent.
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Pour in Worcestershire sauce, sea salt, ground pepper, dried thyme, dried parsley, and bay leaves. Stir well. Then, add the beef broth and bring the mixture to a boil. Return the seared beef back into the pot, ensuring it’s submerged. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the beef is fork-tender.
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Remove the lid from the pot. Add the egg noodles and cook for 10 minutes, or until they reach your desired doneness (al dente). If the liquid level is too low, add 1 cup of water or more beef broth to ensure the noodles are covered and can cook properly.
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Remove bay leaves. Taste the soup and adjust seasonings if necessary. Serve warm, garnished with fresh chopped parsley (optional).
Expert Tips & FAQs
- Storage: Store leftover beef noodle soup in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over medium-low heat.
- Freezing: If you plan to freeze portions of the soup, it’s highly recommended to cook the soup without the egg noodles initially. Once the soup (without noodles) has cooled completely, transfer it to an airtight freezer-safe container, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. Cook and add fresh egg noodles to the soup once it’s thawed and simmering for the best texture.
- Beef Cuts: For the most tender results, use beef stew meat, chuck roast, or short ribs. These cuts are best for long, slow simmering.
- Noodle Alternatives: While egg noodles are classic, feel free to experiment with other pasta shapes like ditalini, elbow macaroni, or even thin spaghetti, adjusting cooking times as necessary.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.