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
Scale
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
