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
Scale
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
