Beef Noodle Soup
A heartwarming recipe for Beef Noodle Soup, combining tender beef, fresh vegetables, and comforting egg noodles for a nostalgic and delightful meal.
Ingredients
Main Ingredients
- 2 pounds beef (chunks or shank)
- 1 cup white button mushrooms, sliced
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 8 ounces egg noodles Check package for cooking instructions
Seasonings
- 1 teaspoon salt to taste
- 1/2 teaspoon fresh ground black pepper to taste
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preparation
- Heat a large pot over medium heat and add a splash of oil.
- Brown the beef on all sides to lock in flavors.
- Chop onions, celery, and carrots, then add them to the pot. Cook for 5-7 minutes until softened.
- Stir in the mushrooms and sauté for a couple of minutes until they soften.
Cooking
- Pour in water or beef broth and bring it to a gentle boil.
- Reduce heat to low and let it simmer for about an hour.
- Season the broth with salt, pepper, and herbs to taste.
- Add the egg noodles and cook according to package instructions, usually about 6-8 minutes.
- Let the soup sit for a few extra minutes before serving.
Serving
- Serve in hearty bowls with crusty baguettes and soft butter on the side.
Notes
For a spicier kick, consider adding red pepper flakes or hot sauce. Leftovers can be stored in airtight containers in the fridge for up to three days.