This beef noodle soup recipe is the perfect dish to serve on a chilly day. This classic comfort dish combines tender chunks of beef, perfectly cooked egg noodles, and fresh vegetables in a rich, flavorful broth. Best of all, it’s surprisingly simple to make right in your own kitchen!
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This beef noodle soup isn’t just another recipe – it’s a hug in a bowl! When the weather turns cold or you’re craving something deeply satisfying, this soup is exactly what you need. It’s the perfect choice for busy weeknights when you want a hearty meal that doesn’t require constant attention – just let it simmer while you tackle other tasks.
Plus, it’s an excellent make-ahead meal that actually tastes even better the next day as the flavors continue to develop. Serve it with a crusty baguette for soaking up the rich broth, a crisp green salad for contrast, or some garlic bread for an extra touch of comfort.
It’s also a fantastic option for casual dinner parties or potlucks, as it can easily be made in larger quantities and stays warm beautifully in a slow cooker. This beef noodle soup recipe is on my short list of first soups for Fall!
Why You’ll Love This Beef Noodle Soup Recipe
- Tender Cuts: The beef becomes melt-in-your-mouth tender as it simmers in the aromatic broth.
- One Put: It’s a complete meal in one pot, saving you time on cleanup!
- Make Ahead: Perfect for meal prep – it tastes even better the next day. Make it on the weekend for the busy weeknights ahead or prep the veggies for an easy slow cooker meal.
- Crowd Pleaser: This is great for feeding a crowd since it’s delicious, simple to prepare, and the leftovers keep well (if there are any)!
🥣 Soups were a big part of our meals when I was growing up, so they’re a true comfort food for me. Now my own family loves the first soups of cool weather as much as I do!
Recipe Ingredients
- Stew Beef — Pretty much any cut of beef cut into bite-sized pieces will work!
- Beef Broth — Store bought or homemade
- Celery
- Carrots
- Egg Noodles
- Olive Oil — Any oil of your choice or butter to brown the meat
- Spices — Dried rosemary, onion powder, and garlic powder
- Salt & Pepper
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions & Variations
This recipe is forgiving and flexible, so don’t be afraid to adjust the seasonings to your taste or add whatever vegetables you have on hand.
Here are some delicious additions I like to use if I have it on hand:
- Add mushrooms for an earthy flavor
- Toss in some baby spinach at the end
- Include diced onions and fresh minced garlic with the celery and carrots (omit the onion and garlic powder or adjust the amount used)
- Try adding diced potatoes for extra heartiness
- Sprinkle with fresh parsley before serving
How to Make Beef Noodle Soup
Step 1: Combine the stew beef with olive oil and all the spices in a large pot. Give everything a good stir to ensure the meat is evenly coated. Heat the pot over medium-high heat and brown the beef on all sides.
Step 2: Add the celery and carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the celery starts to soften.
Step 3: Pour in the beef broth and bring the mixture to a boil. Once boiling, add your egg noodles and reduce the heat to maintain a gentle simmer.
Step 4: Cover the pot and let everything cook for about 20 minutes, or until the noodles are tender and the beef is cooked through.
Recipe FAQs
Yes! For a slow cooker version, brown the meat and vegetables as directed, then transfer everything to your slow cooker. Add the broth and cook on low for 6-8 hours or high for 3-4 hours. Add the egg noodles during the last 30 minutes of cooking to prevent them from becoming too soft.
While the recipe calls for stew beef, chuck roast is an excellent alternative. It has good marbling and becomes tender when cooked slowly. You can also use brisket or round roast. Just remember to cut the meat into similar-sized pieces for even cooking.
Egg noodles cook quickly and continue to absorb liquid even after the heat is turned off. To prevent mushy noodles, you can either cook them slightly less than the package directions or store them separately from the broth if you’re making the soup ahead of time.
Expert Tips
- Choose the right cut: While stew beef is convenient, you can also use chuck roast cut into chunks for extra flavor.
- Don’t skip the browning: This crucial step develops deep, rich flavors that make your soup extra delicious. I highly recommend not skipping it!
- Watch your noodles: Egg noodles cook faster than regular pasta, so keep an eye on them to prevent overcooking. If making this recipe in the slow cooker, add the egg noodles during the last 30 minutes of cooking.
- Season as you go: Taste and adjust the seasonings before serving. The perfect soup is all about balance.
- Give it time: Remember that the key to amazing beef noodle soup lies in giving it time to develop its flavors. Don’t rush the browning process, and let everything simmer together until the beef is tender and the broth is rich and flavorful.
Storage and Reheating
This soup keeps beautifully in the refrigerator for up to 5 days, making it perfect for meal prep. Store it in an airtight container once it’s completely cooled.
When reheating, warm it gently on the stovetop or in the microwave, adding a splash of broth if needed to thin it out, as the noodles tend to absorb liquid over time.
Perfect Pairings
While this soup is certainly hearty enough to be a meal on its own, it becomes a special meal when served with a complementary side that is also well-loved! Some of my family’s favorites to go with this soup inlucde:
- Crusty bread for dipping
- A fresh green salad
- Warm dinner rolls
- Simple garlic bread or cheesy garlic bread
More Comforting Recipes to Consider
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Hearty Beef Noodle Soup Recipe
Ingredients
- 2 pounds stew beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- ½ tablespoon olive oil
- 1 ¼ cup diced celery
- 1 ¼ cup diced carrots
- 3 cups beef broth
- 8 ounces egg noodles uncooked
Instructions
- Start by seasoning your beef. In a large pot, combine the stew beef with olive oil and all the spices. Give everything a good stir to ensure the meat is evenly coated.
- Heat the pot over medium-high heat and brown the beef on all sides. This step is crucial as it locks in the flavors and creates a beautiful foundation for your soup. Don’t worry about cooking the beef through – it will continue cooking in the broth.
- Once the beef is browned, add your celery and carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the celery starts to soften. This step allows the vegetables to release their flavors into the pot.
- Pour in the beef broth and bring the mixture to a boil. Once boiling, add your egg noodles and reduce the heat to maintain a gentle simmer.
- Cover the pot and let everything cook for about 20 minutes, or until the noodles are tender and the beef is cooked through.
Notes
- Covering the soup with a lid helps prevent moisture loss and get the veggies and beef as tender as possible.
- Since the soup is going to continue cooking, it is not necessary to fully cook the beef when browning it. It will finish cooking as the soup simmers.
- Other veggies you can use include onion, kale, and bell peppers. You can also add diced potatoes.
- Store your leftover soup in an airtight container in the fridge for up to 5 days. Reheat a bowl of soup in the microwave covered with a paper towel or paper plate for 30 seconds. Stir the soup and continue reheating it 20 seconds at a time as needed until it’s warm.
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