If you’re craving something truly comforting and packed with flavors that hug you from the inside out, you’ve got to try this Hearty Beef Noodle Soup Recipe. I absolutely love how the tender beef, earthy mushrooms, and vibrant veggies all mingle with those soft egg noodles in a rich, savory broth. Whether you’re cozying up on a chilly day or just want a bowl of pure comfort, this soup is an absolute game-changer—you’ll want to make it again and again.
Why You’ll Love This Recipe
- Deep, Rich Flavor: The combination of red wine, Worcestershire sauce, and beef broth creates a broth that’s full-bodied and irresistible.
- Tender Hearty Beef: Slow-simmering stew meat ensures every bite is melt-in-your-mouth delicious.
- Classic Comfort Food: With veggies, noodles, and meat all in one bowl, it’s the perfect meal for any day of the week.
- Flexible Cooking Methods: Whether stovetop or slow cooker, you can tailor this recipe to your schedule.
Ingredients You’ll Need
Each ingredient plays a vital role in building layers of flavor and heartiness in this soup. When shopping, look for fresh vegetables and a good-quality stew meat—you’ll notice the difference in every spoonful.
- Mushrooms: Choose fresh button or cremini mushrooms for that earthy, meaty flavor that blends perfectly into the broth.
- Olive oil: Use extra virgin for the best taste while sautéing your veggies and mushrooms.
- Stew meat: Chuck or brisket works best here because it becomes wonderfully tender when cooked low and slow.
- Flour: Helps thicken the soup slightly and gives the beef a nice crust when browning.
- Dry red wine: Adds depth to the broth—if you don’t have wine, beef broth can substitute but the flavor won’t be quite as rich.
- Butter: Adds a silky richness to balance the savory elements.
- Yellow onion: I swear by yellow onions for soups—they bring a sweet base flavor as they caramelize.
- Carrots and Celery: Classic aromatics that add a subtle sweetness and texture.
- Garlic: Fresh minced garlic wakes up the soup’s flavor wonderfully.
- Worcestershire sauce: One of those secret weapon ingredients that gives a savory, umami boost.
- Bay leaf: Infuses warmth and complexity—don’t skip it!
- Beef and Chicken broth: The combo keeps the soup’s base flavorful without overpowering it.
- Frozen peas: Added at the end for a pop of color and a touch of sweetness.
- Egg noodles: The soft noodles soak up all that delicious broth—you’ll want to use fresh or high-quality dried.
- Parsley: Fresh parsley brightens the finished dish and makes it look stunning.
- Seasonings: Salt, black pepper, garlic salt, celery salt, onion powder, mustard powder, dried thyme, and rosemary bring this soup to life with balanced layers of flavor.
Variations
I love to switch things up with this Hearty Beef Noodle Soup Recipe depending on the season or my pantry situation. Feel free to personalize it—you’ll enjoy discovering what suits your taste best.
- Slow Cooker Option: I often let this simmer all day in my slow cooker, which makes the beef extra tender and the flavors even more melded—perfect for busy days.
- Gluten-Free Noodles: Swap egg noodles for gluten-free pasta or even spiralized veggies for a lighter version, and it still turns out beautifully.
- Vegetable Boost: Add extra veggies like diced potatoes or green beans to make the soup even heartier.
- Spicy Kick: Sprinkle in some red pepper flakes or a dash of hot sauce if you like a bit of heat.
How to Make Hearty Beef Noodle Soup Recipe
Step 1: Prep and Brown the Beef
Start by seasoning the stew meat with a mix of salt, pepper, and mustard powder, then toss it in flour. This gives the beef a lovely crust during browning and helps thicken the broth later. Heat olive oil in a large pot over medium-high heat, then brown the beef in batches without overcrowding the pan—don’t rush this step because those caramelized edges bring so much flavor.
Step 2: Sauté Aromatics and Mushrooms
After removing the beef, add butter to the same pot and toss in onions, carrots, celery, and mushrooms. Cook until softened and fragrant, about 7-8 minutes, stirring occasionally. I discovered that drying the mushrooms well before sautéing prevents them from steaming and makes them taste richer.
Step 3: Deglaze and Build the Broth
Pour in the dry red wine and scrape up all those delicious brown bits from the bottom—that’s where so much flavor hides. Let the wine reduce by half, then stir in garlic, Worcestershire sauce, bay leaf, and your dried herbs. Add the browned beef back into the pot along with beef and chicken broths. Bring everything to a gentle simmer and cover.
Step 4: Simmer and Develop Flavor
Let the soup simmer gently for about 1 to 1 ½ hours, or until the beef is fork-tender. This slow simmer allows the flavors to marry perfectly—and believe me, patience here is worth it! Keep an eye on the liquid level and add a bit more broth or water if needed.
Step 5: Add Noodles and Peas
Once the beef is tender, add your uncooked egg noodles and frozen peas to the pot. Cook for another 8-10 minutes until noodles are al dente. This way, the noodles soak up the broth’s goodness without getting mushy.
Step 6: Finish and Garnish
Remove the bay leaf, taste and adjust salt and pepper, then sprinkle fresh parsley over the top. Serve hot and enjoy that warm, hearty goodness you just made!
Pro Tips for Making Hearty Beef Noodle Soup Recipe
- Brown Meat Properly: Don’t skip browning your stew meat in batches—it locks in flavor and texture.
- Mushroom Prep: Always pat mushrooms dry before sautéing to avoid wateriness and boost their umami.
- Wine Substitution: If you’re skipping alcohol, a splash of beef broth with a dash of balsamic vinegar mimics that acidity well.
- Noodle Timing: Add noodles near the end to keep their texture perfect, avoiding sogginess.
How to Serve Hearty Beef Noodle Soup Recipe
Garnishes
I love finishing this soup with a handful of fresh chopped parsley because it adds a pop of color and a little brightness against all the rich flavors. A sprinkle of freshly cracked black pepper on top brings spice and aroma right to your bowl. Sometimes, I also add a drizzle of good olive oil or a dash of parmesan for an extra special touch.
Side Dishes
This soup pairs beautifully with crusty bread or warm sourdough to sop up every last drop. For a lighter touch, I sometimes serve a simple green salad with a lemon vinaigrette alongside, balancing the hearty bowl perfectly.
Creative Ways to Present
For a cozy dinner party, I like serving this Hearty Beef Noodle Soup in rustic mugs or mini crocks, topped with a sprig of fresh herbs. It’s a charming, inviting presentation that gets everyone excited from the first glance.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. One thing I’ve learned is to keep the noodles separate if possible—you can add them fresh when reheating to avoid soggy noodles.
Freezing
This soup freezes well, but I recommend undercooking the noodles initially or leaving them out before freezing. When you’re ready, thaw the soup and cook noodles freshly for the best texture. I’ve had great success doing this, and it tastes almost as good as freshly made!
Reheating
To reheat, warm the soup gently on the stove over medium heat. If you’ve stored noodles separately, add them once the soup is hot. This keeps everything tasting fresh, vibrant, and perfectly textured.
FAQs
-
Can I use other cuts of beef for this soup?
Absolutely! While stew meat like chuck or brisket is perfect because it tenderizes beautifully, you can also use short ribs or even sirloin tips. Just make sure to adjust cooking time so the beef becomes tender but not tough.
-
Is it okay to omit the wine?
Yes! If you prefer to skip alcohol, you can substitute the wine with extra beef broth and a splash of balsamic vinegar or a squeeze of lemon. This preserves the acidity and depth without the alcohol.
-
Can I make this soup in a slow cooker?
Definitely! After browning the beef and sautéing your veggies on the stove, transfer everything to the slow cooker. Cook on low for 6-8 hours until beef is tender, then add noodles and peas in the last 20 minutes.
-
What type of noodles work best?
Egg noodles are classic here because they cook quickly and soak up the broth nicely, but you can use your favorite pasta shapes like shells or even wide rice noodles for a twist.
Final Thoughts
This Hearty Beef Noodle Soup Recipe has quickly become one of my family’s favorites for a reason—it’s cozy, flavorful, and just downright satisfying. I love how it invites me to slow down and savor each bite, especially on days when I need that extra comfort. I can’t wait for you to try it and make it your own, knowing that with these tips and tricks, you’re set for success in the kitchen. Trust me, this soup will be your new go-to whenever you crave something hearty and heartwarming.
Print
Hearty Beef Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Beef Noodle Soup featuring tender stew meat, sliced mushrooms, fresh vegetables, and egg noodles simmered in a savory broth seasoned with herbs and spices. Perfect for a satisfying meal any day of the week.
Ingredients
Meat and Mushrooms
- 12 oz. mushrooms, sliced, rinsed, and dried
- 2 lbs. stew meat (preferably chuck or beef stew cuts)
- ¼ cup flour
Vegetables and Aromatics
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¾ cup frozen peas
Liquids and Seasonings
- 2-3 tablespoons olive oil
- 3 tablespoons butter
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 7 cups beef broth
- 1 cup chicken broth (or additional beef broth)
Spices and Herbs
- 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
Pasta and Garnish
- 2 cups egg noodles, uncooked (about 4 oz.)
- Parsley, chopped for garnish
Instructions
- Prepare Seasonings and Ingredients: Combine all the individual seasoning components (salt, black pepper, garlic salt, celery salt, onion powder, mustard powder, thyme, rosemary) in a small bowl. Measure out and prepare all remaining ingredients before starting the cooking process to streamline the soup preparation.
- Sear the Beef: Toss the stew meat in flour until evenly coated. In a large pot or Dutch oven over medium-high heat, add 2-3 tablespoons of olive oil and sear the floured beef pieces until browned on all sides. This step locks in flavor and creates a rich base for the soup.
- Sauté Vegetables: In the same pot, add 3 tablespoons of butter and sauté the diced onion, carrots, celery, and minced garlic until softened and fragrant, about 5-7 minutes. This builds a flavorful aromatic foundation for the broth.
- Deglaze with Wine: Pour in the ½ cup of dry red wine, scraping the bottom of the pot to loosen browned bits. Allow the wine to reduce slightly, enhancing the depth of flavor in the soup.
- Add Broths and Seasonings: Stir in the Worcestershire sauce, bay leaf, beef broth, chicken broth (or more beef broth), and the combined seasoning mix. Return the seared beef to the pot and bring the mixture to a gentle simmer.
- Simmer the Soup: Cover and simmer the soup on low heat for approximately 70-80 minutes, or until the beef is tender and flavorful. Stir occasionally to prevent sticking and ensure even cooking.
- Add Mushrooms and Peas: About 10 minutes before finishing, add the sliced mushrooms and frozen peas to the pot. Continue cooking until the vegetables are tender and heated through.
- Cook the Noodles: Add the uncooked egg noodles directly into the soup and cook until the noodles are al dente, usually about 6-8 minutes depending on the noodle package instructions. Stir occasionally to prevent sticking.
- Final Seasoning and Serving: Remove the bay leaf, adjust seasoning to taste with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- This soup can be made in a slow cooker by browning the beef first, then combining all ingredients (except the egg noodles) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add noodles and peas in the last 30 minutes of cooking to prevent overcooking.
- Dry red wine adds richness but can be omitted or substituted with additional broth for a non-alcoholic version.
- Using stew cuts like chuck provides tender, flavorful beef after slow cooking.
- Adjust broth quantities if you prefer a thicker or more brothy soup.
- Fresh herbs can be used instead of dried, adjust quantities as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 317 kcal
- Sugar: 3 g
- Sodium: 1432 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 82 mg
