When the air turns crisp and your toes need thick socks, there’s nothing like a steaming bowl of beef noodle soup. Tender chunks of beef, cozy egg noodles, and veggies soaking in rich broth it’s the kind of dinner that hugs you back. You’ll love how easy it is, all in one pot, with flavors that get even better the next day.
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Why You’ll Crave This Beef Noodle Soup
It’s perfect for cold nights when you want comfort without the fuss. Everything simmers in one pot, so cleanup’s a breeze. The beef becomes fall-apart tender while the broth soaks up every bit of savory flavor. Plus, even picky eaters usually ask for seconds. It’s the soup version of fuzzy slippers and your favorite throw blanket.
Ingredients You’ll Need
- 1 ½ to 2 lbs stew meat or chuck roast, cut in chunks
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups beef broth
- 2 tsp beef bouillon
- broth with 1 tsp Worcestershire
- 1 tsp Italian seasoning
- 8 oz egg noodles
- Salt & pepper, to taste
Swaps & Add-Ins
You can swap the egg noodles for orzo, rotini, or even rice if that’s what’s in your pantry. Add peas, corn, mushrooms, or diced potatoes for extra texture. Got leftover pot roast? Use it here it’s a game changer.
How to Make Beef Noodle Soup (Step-by-Step)
Sear the Beef
Let the beef rest on the counter while you prep. Pat it dry and season with salt and pepper. Heat olive oil in a large pot and sear the meat in batches until browned. Don’t rush this step it builds that deep, crave-worthy flavor.
Deglaze the Pot
Pour in the broth mix and use a wooden spoon to scrape up all those delicious brown bits stuck to the bottom. That’s pure gold for your broth.
Build the Flavor
Toss in onion, carrots, celery, and garlic. Sauté for 4 5 minutes. Then add beef back in, plus broth, bouillon, and Italian seasoning. Bring it to a boil, then cover and let it simmer low and slow for about an hour, until the beef is melt-in-your-mouth tender.
Simmer & Slurp
Add the egg noodles and cook until soft but not mushy, about 8 10 minutes. Taste and adjust salt or pepper if needed. That’s it soup’s on!
Pro Tips for the Best Beef Noodle Soup
Always let your beef come to room temp before searing it browns better that way. Don’t crowd the pot or the meat will steam instead of sear. Deglazing with broth is essential it lifts every bit of flavor into your soup. And if you’re planning leftovers, cook the noodles separately and add them when serving. That keeps them from going soggy.
Make It in the Crockpot
You can easily turn this into a set-it-and-forget-it recipe. Brown the beef first for flavor. Add everything (except the noodles) into your slow cooker. Cook on low for 7 8 hours or high for 4 5. Stir in cooked egg noodles right before serving. Looking for more cozy slow cooker dinners? Try this slow cooker chicken noodle soup it’s another comforting favorite.
Storage, Freezing & Reheating Tips
This soup stores well for up to 4 days in the fridge just keep the noodles separate. It also freezes beautifully (minus the noodles). Let it cool completely, pour into freezer-safe containers, and label. When reheating, add freshly cooked noodles and maybe a splash of broth if needed.
Variations to Try
Make it beef and barley by swapping the noodles. Want a tomato twist? Add a tablespoon of tomato paste and some crushed tomatoes for a richer broth. Feeling bold? Stir in a bit of soy sauce and fresh ginger, then use ramen instead of egg noodles for an Asian-inspired spin. For something extra rich and dreamy, swirl in a splash of cream near the end for a creamy beef noodle soup.
FAQs
Can I use leftover pot roast?
Absolutely. Shred it and toss it in after the broth is bubbling. It saves time and adds so much flavor.
How can I thicken the broth?
Mix 1 tablespoon cornstarch with 1 tablespoon cold broth and stir it into the soup near the end. Let it simmer a few more minutes until it thickens.
What to Serve with Beef Noodle Soup
You can’t go wrong with warm crusty bread to soak up that broth. Garlic toast adds a little crunch, or go classic with buttery crackers. Want a little freshness? Pair it with a simple green salad. For extra cozy vibes, this creamy chicken and rice soup makes a great partner. And if spice is more your thing, try this pumpkin chili next!
Try it this week and let it warm your soul. Then come back and tell me how it went or better yet, pin it for later and share it with a friend who needs a hug in a bowl.
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Beef Noodle Soup
Ingredients
- 1 ½ to 2 lbs stew meat or chuck roast cut in chunks
- 1 tbsp olive oil
- 1 yellow onion chopped
- 3 carrots peeled and sliced
- 3 celery stalks chopped
- 4 garlic cloves minced
- 6 cups beef broth
- 2 tsp beef bouillon
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 8 oz egg noodles
- Salt & pepper to taste
Instructions
- Let the beef rest at room temperature. Pat dry, season with salt and pepper.
- Heat olive oil in a large pot. Sear the meat in batches until browned. Set aside.
- Pour in the broth mix (broth + Worcestershire) and deglaze the pot, scraping up the brown bits.
- Add onion, carrots, celery, and garlic. Sauté for 4–5 minutes.
- Return beef to the pot. Add remaining broth, bouillon, and Italian seasoning. Bring to a boil, then simmer covered for 1 hour.
- Add egg noodles and cook for 8–10 minutes, until tender.
- Taste and adjust salt and pepper as needed. Serve hot and enjoy!