This easy beef noodle soup recipe is packed with vegetables, tender egg noodles, and hearty chunks of beef simmered together in a savory broth.
Why this recipe works
Beef noodle soup screams comfort food to the max. Beefy chunks of stewing meat along with egg noodles, onion, carrots, celery, and garlic make up the backbone of this recipe with an easy yet flavorful broth to tie it all together.
The prep is super simple – chop the veggies, sear the beef, and then let it all mingle in a pot with plenty of seasonings until tender. It’s the soup version of our favorite beef and noodles, perfect for warming your bones on a chilly day.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Stewing beef, also known as beef stew meat, is the ideal candidate for soups because it has plenty of time to cook to tender perfection in the pot.
NOODLES – You can use any kind of noodle you prefer for this recipe. We like to use thick egg noodles for ours. Old-fashioned extra wide or kluski noodles are excellent here as well.
How to Make Beef Noodle Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add olive oil to a 7-quart dutch oven over medium heat.
- Once the oil is hot, add beef to the pot in batches and sear for 1 – 2 minutes per side. Add more olive oil with each batch as needed. Set all the meat aside when browned.
- If needed, add a little more olive oil to cook the onion, carrots, celery, and garlic on medium heat for about 5 minutes.
- Pour in Worcestershire sauce, salt, ground pepper, dried thyme, dried parsley, bay leaves, beef broth and bring to a boil. Add in meat back into the pot and mix, reduce heat to low, simmer and cook covered for 2 hours or until beef is tender to your liking.
- Remove the lid, add egg noodles, and cook for 10 minutes (depending on desired doneness). If needed, add 1 cup water to cover egg noodles.
- Serve warm garnished with parsley.
Frequently Asked Questions & Expert Tips
Store leftover beef noodle soup in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium-low heat.
Yes, though I would recommend holding off on adding the egg noodles if you plan on freezing the soup. Add cooked egg noodles to the soup once it’s thawed. To freeze, transfer to cooled soup to an air-tight container, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat.
Serving Suggestions
Garnish your beef noodle soup with fresh chopped parsley and serve with chunks of crusty bread to mop up the extra broth.
Ingredients
- 4 Tablespoons olive oil more as needed
- 2 pounds beef stew meat
- 1 large yellow onion chopped
- 4 carrots peeled and chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 cups beef broth
- 2 bay leaves
- 16 ounces egg noodles
Things You’ll Need
- 7 quart Dutch oven
- Cutting board
- Chef’s knife
Before You Begin
- You can use any kind of noodle you prefer for this recipe. We like to use thick egg noodles for ours. Old-fashioned extra wide or kluski noodles are excellent here as well.
Instructions
- Add olive oil to a large dutch oven over medium heat.
- Once the oil is hot, add beef to the pot in batches and sear for 1 – 2 minutes per side. Add more olive oil with each batch as needed. Set all the meat aside when browned.
- If needed, add a little more olive oil to cook the onion, carrots, celery, and garlic on medium heat for about 5 minutes.
- Pour in Worcestershire sauce, salt, ground pepper, dried thyme, dried parsley, bay leaves, beef broth and bring to a boil. Add in meat back into the pot and mix, reduce heat to low, simmer and cook covered for 2 hours or until beef is tender to your liking.
- Remove the lid, add egg noodles, and cook for 10 minutes (depending on desired doneness). If needed, add 1 cup water to cover egg noodles.
- Serve warm garnished with parsley.
Expert Tips & FAQs
- Store leftover beef noodle soup in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium-low heat.
- Freezing – To freeze, transfer to cooled soup to an air-tight container, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat. I would recommend holding off on adding the egg noodles if you plan on freezing the soup. Add cooked egg noodles to the soup once it’s thawed.
