Beef Noodle Soup Recipe

5 from 2 votes

Warm and cozy Beef Noodle Soup is a wonderful change up from classic chicken noodle soup. Tender beef is joined with vegetables and egg noodles in a flavorful broth for an easy one-pot meal! So perfect to enjoy with crusty rolls when it’s cold outside!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Rena

Ingredients

2 lb beef roast cut into 1-inch cubes
Kosher salt and pepper to taste
2 tsp Italian seasoning
1 tsp cayenne pepper
2 tbsp olive oil
3-4 cloves garlic minced
1 lb button mushrooms sliced
1 large onion diced
2 large carrots chopped
3 ribs celery chopped
2 tbsp balsamic vinegar
10 cups beef broth
12 oz egg noodles or egg-free ribbons
Optional: freshly chopped parsley to garnish

Instructions

Season the beef cubes with salt, pepper, Italian seasoning, and cayenne pepper.
Heat the oil in a soup pot over medium heat. Working in 2 batches, sear the beef until golden on all sides. Set aside on a plate and cover to keep warm.
In the same preheated pot, sauté the garlic and mushrooms for 5 minutes, stir in the onion, carrots, and celery, and continue to sauté for 5 more minutes.
Return the beef to the pot. Add the balsamic and beef broth and bring the soup to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beef is very tender.
Add the noodles and cook for 6-8 minutes, then remove from heat. The noodles will continue to cook and absorb liquid so it's best to under cook them for a bit.
Allow the soup to sit until warm, then ladle into bowls and garnish with parsley, if desired.

Notes

Storage tips:

In the refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
In the freezer: Store in a freezer bag or freezer-safe container for 4-6 months. Thaw overnight in the fridge before reheating. It's best to freeze soup before adding the noodles. Then, reheat on the stovetop and add uncooked noodles.

Nutrition