If you’re craving something cozy and flavorful to warm your soul, this Beef Noodle Soup Recipe is just what you need. I absolutely love how this turns out every single time — the tender beef, the hearty vegetables, and those silky egg noodles swimming in a rich, savory broth. When I first tried this recipe, I was hooked right away, and I bet you will be too once you taste it.
Why You’ll Love This Recipe
- Comfort in a Bowl: This recipe brings that homemade warmth and a filling meal perfect for chilly days.
- Simple Ingredients: With pantry staples and fresh veggies, you probably have most items on hand already.
- Versatility: You can easily swap noodles or add your favorite veggies to make it your own.
- Proven Taste Test: My family goes crazy for this soup every time, which says a lot about how delicious it really is!
Ingredients You’ll Need
The magic of this Beef Noodle Soup Recipe lies in the perfect balance of tender beef, fresh vegetables, and a rich broth. Use fresh herbs and good-quality beef broth to really let the flavors shine, and don’t skip browning the meat—that step adds incredible depth.
- Beef stew meat: Cut into bite-sized pieces for quick cooking and plenty of hearty bites.
- Olive oil: For browning the beef and sautéing the veggies, bringing out their natural flavors.
- Onion: Chopped to add sweetness and depth to the broth.
- Garlic: Minced cloves that give a lovely aromatic punch.
- Carrots: Sliced for subtle sweetness and vibrant color.
- Celery: Adds crunch and a slightly peppery note to the soup base.
- Mushrooms: Sliced to introduce an earthy richness that complements the beef well.
- Beef broth: Low sodium preferred to control saltiness and maximize flavor.
- Water: To help thin the broth just enough without diluting flavor.
- Dried thyme: Adds gentle herbal warmth.
- Dried rosemary: Provides a woodsy, aromatic touch that’s perfect for beef.
- Bay leaves: Infuse the broth with subtle complexity; remember to remove before serving.
- Beef bouillon cubes: Boosts the savory umami depth of the soup.
- Salt and pepper: To taste—season gradually as you go.
- Wide egg noodles: Cooked right in for a satisfying, slurp-worthy texture.
- Frozen peas: Added near the end for a pop of sweetness and color.
- Fresh parsley: Chopped and sprinkled on top for a fresh, bright finish.
Variations
I love customizing this Beef Noodle Soup Recipe depending on what I have in the fridge or what my family is in the mood for. Don’t be afraid to get creative with it — that’s part of the fun!
- Switch out noodles: I’ve swapped egg noodles for rice noodles or gluten-free pasta when needed, and it still turned out fantastic.
- Vegetarian twist: You could make a veggie-based broth and add tofu or mushrooms for a meatless version that’s still hearty.
- Spicy kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a warming spicy edge.
- Seasonal veggies: Try adding diced potatoes, green beans, or even kale for an extra nutrient boost.
How to Make Beef Noodle Soup Recipe
Step 1: Brown the beef to lock in flavor
Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the beef stew meat in batches — don’t overcrowd the pot, or the beef will steam instead of brown. Searing the beef develops those deep, savory flavors you want in a soup like this. Brown for 5 to 7 minutes, turning to get a nice crust all over. Once browned, remove the beef and set it aside while you cook the veggies.
Step 2: Sauté the vegetables for flavor depth
In the same pot, add the chopped onion, sliced carrots, celery, and mushrooms. Cook over medium heat for about 5 to 7 minutes until they start to soften and get a little color. Then add the minced garlic and stir for another minute until fragrant. Getting your veggies nicely cooked before adding liquid really builds the base of a flavorful broth.
Step 3: Simmer your soup for tender beef
Return the browned beef to the pot. Pour in the beef broth and water, then add the dried thyme, rosemary, bay leaves, beef bouillon cubes, and season with salt and pepper. Bring everything to a boil, then reduce to low heat and cover. Let it gently simmer for about an hour — this slow cooking melts the beef until it’s tender and lets all those flavors marry.
Step 4: Add noodles and peas for the finishing touch
After the beef is beautifully tender, stir in the wide egg noodles. Cook according to package instructions (usually 7 to 10 minutes) right in the soup. During the last two minutes, toss in the frozen peas so they heat through while keeping their sweet pop of color. Once done, remove the bay leaves, give it a final seasoning check, and you’re ready to serve.
Pro Tips for Making Beef Noodle Soup Recipe
- Don’t Skip Browning: I discovered this trick early on — browning the beef in batches keeps it juicy and creates a rich flavor base you just can’t get otherwise.
- Simmer Low and Slow: Once the broth hits a boil, lowering the heat and slow simmering makes the beef melt-in-your-mouth tender—no toughness here.
- Add Noodles Last: Cooking noodles in the soup is convenient, but add them toward the end so they don’t overcook and turn mushy, especially if you’re making this ahead.
- Avoid Overcrowding the Pot: It tempers the cooking process and ensures your beef sears nicely instead of steaming, which can ruin the texture.
How to Serve Beef Noodle Soup Recipe
Garnishes
I always finish this soup with a generous sprinkle of fresh chopped parsley. It adds a lovely bright color and fresh herb flavor that lifts the whole bowl. Sometimes I like to add a squeeze of fresh lemon juice for a subtle zing, or a few cracked black peppercorns for a little heat.
Side Dishes
A warm crusty bread or buttered dinner rolls are my go-to sides with this Beef Noodle Soup Recipe. There’s just something about dunking bread into the broth that takes the comfort factor up a notch. I also love a simple green salad with vinaigrette to balance the richness.
Creative Ways to Present
For special occasions, I like to serve this soup in deep, rustic bowls and garnish with edible flowers or microgreens for a fancy twist. You could even ladle it into mini bread bowls for a fun, edible presentation that’ll wow guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. If you’re planning to eat within that time, I like to keep the noodles in the soup but add a splash of broth or water when reheating because the noodles tend to soak up the liquid.
Freezing
When freezing, I recommend leaving out the egg noodles. Freeze the soup base in containers or heavy-duty freezer bags, and add fresh noodles when you reheat. This way, you avoid soggy, mushy noodles and keep that satisfying texture intact.
Reheating
Reheat your leftover soup gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a little beef broth or water to loosen it up. If adding fresh noodles, cook them separately and add right before serving to keep them springy.
FAQs
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Can I use a different cut of beef for this Beef Noodle Soup Recipe?
Absolutely! While beef stew meat is ideal for tenderness and quick cooking, you can also use chuck roast cut into chunks. Just allow extra simmering time for tougher cuts until the meat is fork-tender.
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Can I make this soup in a slow cooker?
Yes, you can! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker with the broth and seasonings. Cook on low for about 6-8 hours or until the beef is tender. Add noodles and peas during the last 30 minutes.
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Is there a way to make this recipe gluten-free?
Definitely. Simply swap the egg noodles for gluten-free pasta or rice noodles, and ensure your broth and bouillon cubes are gluten-free. The rest of the ingredients are naturally gluten-free.
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How can I thicken the soup if I want it heartier?
If you prefer a thicker texture, you can stir in a slurry made of cornstarch and cold water toward the end of cooking, then simmer until it thickens. Alternatively, mash some of the cooked vegetables directly in the pot to naturally thicken the broth.
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What’s the best way to reheat leftover Beef Noodle Soup?
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. If frozen without noodles, cook fresh noodles separately to add when ready to serve.
Final Thoughts
I’ve made this Beef Noodle Soup Recipe countless times—both for busy weeknights and cozy weekend dinners—and it never disappoints. There’s something so satisfying about a homemade soup that feels like a hug in a bowl, and I genuinely enjoy sharing it with friends and family. I really encourage you to give it a try; once you taste the tender beef with all the rich, comforting flavors, I know you’ll understand why it’s become such a favorite in my kitchen. Happy cooking, and enjoy your bowl of deliciousness!
Print
Beef Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Noodle Soup features tender chunks of beef stewed with aromatic herbs and vegetables, simmered in a rich beef broth, and complemented by wide egg noodles and fresh peas. Perfect for a comforting meal, this recipe is designed for stovetop cooking and delivers warmth and satisfying flavors in every bowl.
Ingredients
Beef and Broth
- 1½ pounds beef stew meat (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 8 cups beef broth (low sodium)
- 1 cup water
- 1–2 cubes beef bouillon
- Salt and pepper (to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Vegetables
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 8 ounces mushrooms (sliced)
- 1 cup frozen peas
Pasta and Garnish
- 2 cups wide egg noodles
- Fresh parsley (chopped, for garnish)
Instructions
- Brown the beef: In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, sliced carrots, celery, and mushrooms. Cook for about 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
- Add broth and seasonings: Return the browned beef to the pot. Add 8 cups of low sodium beef broth, 1 cup of water, dried thyme, dried rosemary, bay leaves, beef bouillon cubes, salt, and pepper. Bring everything to a boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for about 1 hour, or until the beef is tender and flavors meld.
- Cook the noodles and peas: Stir in the wide egg noodles and cook according to package instructions, about 7-10 minutes. Add the frozen peas during the last 2 minutes of cooking until heated through.
- Finish and serve: Remove the bay leaves from the soup. Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately.
Notes
- Brown the beef in batches to prevent steaming and to retain juices and flavor.
- If freezing the soup, omit the noodles and add them freshly cooked when reheating to avoid sogginess.
- Wide egg noodles can be substituted with your favorite pasta or gluten-free noodles as preferred.
- If the soup thickens after sitting, add a splash of broth or water when reheating to restore desired consistency.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
