Beef Noodle Soup

Ely

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.

Print Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Soup

Cuisine American

Servings 6 servings

Calories 370 kcal

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!

Notes

If planning for leftovers, cook the noodles separately to avoid sogginess. You can swap noodles for barley or rice, or add extras like peas or mushrooms. Leftovers store well without noodles and freeze beautifully. Reheat with fresh noodles and a splash of broth.

Keyword beef noodle soup, comfort food, cozy soup, one pot meal