Beef Noodle Soup Recipe

Warm, hearty, and deeply flavorful, Beef Noodle Soup is the ultimate comfort food for chilly days or when you need a bowl of satisfying nourishment. With tender chunks of beef, aromatic broth, and soft noodles, this dish is a perfect balance of rich and savory flavors. Whether you’re making it from scratch or with shortcuts, this recipe is versatile and easy to customize. Let’s dive into this classic recipe and create a meal that will warm you from the inside out.

Ingredients

For the Broth:

• 1 tablespoon olive oil
• 1 ½ pounds beef stew meat (chuck roast or short ribs, cut into bite-sized pieces)
• Salt and black pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 8 cups beef broth or stock
• 1 tablespoon soy sauce or Worcestershire sauce (optional, for extra depth)

For the Soup:

• 2 cups egg noodles (or any noodle of your choice)
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Brown the Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef chunks with salt and black pepper, then add them to the pot in a single layer. Brown the beef on all sides (about 5–7 minutes). Remove and set aside.

Step 2: Sauté the Aromatics

1. Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.

Step 3: Build the Broth

1. Stir in the tomato paste, thyme, and rosemary, and cook for 1 minute to toast the spices.
2. Return the browned beef to the pot, then pour in the beef broth.
3. Add the bay leaf and soy sauce or Worcestershire sauce, if using. Stir to combine.

Step 4: Simmer the Soup

1. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, or until the beef is tender and the flavors have melded.

Step 5: Cook the Noodles

1. About 10 minutes before serving, bring the soup back to a simmer and stir in the egg noodles.
2. Cook the noodles until tender, about 8–10 minutes, or according to package instructions.

Step 6: Add Greens and Final Touches

1. If using spinach or kale, stir it into the soup during the last 2 minutes of cooking until wilted.
2. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley.
2. Serve hot with crusty bread or crackers on the side.

Serving and Storage Tips

• Serving: This soup is best enjoyed fresh, served hot with a sprinkle of parsley and some warm bread or rolls.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: The broth (without noodles) freezes well for up to 3 months. If freezing, cook noodles separately when reheating to avoid them becoming mushy.

Helpful Notes

• Beef Options: Use chuck roast, short ribs, or shank for tender, flavorful beef. Pre-cut stew meat is also convenient.
• Noodle Choices: Egg noodles are traditional, but you can use udon, ramen, or even gluten-free noodles to suit your preference.
• Vegetable Variations: Add mushrooms, parsnips, or turnips for more depth and variety.
• Rich Broth: For an even richer broth, add a splash of red wine or a teaspoon of balsamic vinegar during Step 3.

Tips from Well-Known Chefs

• Chef Gordon Ramsay: “To deepen the beefy flavor, don’t skip browning the meat—it’s the foundation of a great soup.”
• Chef Julia Child: “Use fresh herbs if you can; they add a brightness that balances the richness of the broth.”
• Chef Jamie Oliver: “If time allows, make the soup a day ahead. Letting it sit overnight enhances the flavors.”

Frequently Asked Questions

1. Can I make this soup in a slow cooker?
   Yes! Brown the beef and sauté the vegetables on the stovetop, then transfer everything (except the noodles) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the noodles during the last 30 minutes.
2. Can I use leftover roast beef?
   Absolutely! Add cooked beef during the last 10–15 minutes of cooking to warm it through.
3. What can I substitute for egg noodles?
   Use any pasta, rice, or even spiralized zucchini for a lower-carb option.
4. Can I use a pressure cooker?
   Yes! Brown the beef and sauté vegetables using the sauté function, then pressure cook on high for 30 minutes. Add the noodles after releasing the pressure.
5. What can I substitute for tomato paste?
   Use 1/2 cup diced tomatoes or a splash of tomato sauce for a milder flavor.
6. How can I thicken the soup?
   Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the last 10 minutes of cooking.
7. Can I add beans?
   Yes, cannellini or kidney beans can add protein and texture.
8. Is this soup gluten-free?
   Use gluten-free noodles or rice, and ensure the broth and soy sauce are gluten-free.
9. What side dishes pair well with beef noodle soup?
   Crusty bread, garlic bread, or a fresh green salad are perfect accompaniments.
10. How can I add more flavor to the broth?
    Simmer with a Parmesan rind, fresh thyme sprigs, or a splash of red wine for extra depth.