Beef Noodle Soup
A comforting and nostalgic beef noodle soup filled with tender beef, fresh vegetables, and savory broth, perfect for cozy evenings with family.
Ingredients
Main Ingredients
- 1.5 lbs Beef (chuck or brisket) Cut into bite-sized pieces, trim excess fat.
- 8 oz White button mushrooms, sliced
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 2 medium Carrots, diced
- 8 oz Egg noodles Cook separately to prevent mushiness.
- 6 cups Beef broth
- 3 tablespoons Soy sauce Adjust to taste.
- 3 cloves Garlic, minced
- to taste Salt Adjust during cooking.
- to taste Pepper Adjust during cooking.
Optional Additions
- Fresh herbs (thyme or rosemary) Enhances aroma and flavor.
Instructions
Preparation
- Cut the beef into bite-sized pieces and trim excess fat.
Cooking the Beef
- Heat oil in a large pot or Dutch oven over medium heat and brown the beef on all sides in batches.
Sautéing Vegetables
- Remove beef and sauté onion, celery, and carrots in the same pot until soft and slightly caramelized.
Adding Mushrooms and Garlic
- Stir in sliced mushrooms and minced garlic; cook until mushrooms are soft.
Deglazing
- Add a splash of beef broth to deglaze the pot, scraping up any browned bits.
Combining Ingredients
- Pour in remaining beef broth and soy sauce, bring to a boil, and add salt and pepper.
Simmering
- Return the browned beef to the pot and simmer partially covered for 1-2 hours.
Cooking Noodles
- In salted boiling water, cook egg noodles separately for about 10 minutes, then drain.
Final Seasoning
- Taste and adjust the seasoning as needed.
Serving
- Ladle soup into bowls with egg noodles on top, and garnish with fresh herbs if desired.
Notes
For richer flavor, add a splash of red wine when deglazing. This soup pairs well with crusty bread or a green salad. Store leftovers in airtight containers for up to 3 days, keeping noodles separate.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 8g
Tried this recipe?Let us know how it was!