Beef Noodle Soup 

Why Beef Noodle Soup is the Comfort Food

When it comes to heartwarming meals, Beef Noodle Soup stands out as a timeless classic. This dish combines tender bites of seasoned beef, nutrient-packed vegetables, and flavorful broth with soft, satisfying egg noodles. Whether you’re making it on the stovetop or using a slow cooker, this recipe delivers unbeatable comfort and nutrition.

Perfect for chilly days or when you need a wholesome meal, this soup can be tailored with your favorite vegetables, spices, and broths. With just a bit of prep work, you’ll have a dish that’s rich in flavor and easy to store for later meals.

Guide to Crafting the Best Beef Noodle Soup

1. Preparing the Mushrooms for Maximum Flavor

Sautéing the mushrooms first ensures they retain their color, flavor, and texture. By cooking them separately, they don’t become rubbery or waterlogged in the soup. A light sprinkle of salt during sautéing enhances their natural umami.

2. Selecting and Preparing the Perfect Beef

Use high-quality cuts of beef like sirloin or tenderloin for quick cooking. For more economical options, chuck roast or rump roast works best with slow cooking. Be sure to tenderize the meat with a mallet for extra softness. Coat the beef in a mix of salt, garlic salt, onion powder, and celery salt, followed by a dusting of flour for a golden crust during searing.

3. Deglazing for Depth of Flavor

After searing the beef, deglaze the pot with red wine or a beef broth and red wine vinegar mixture. This step enhances the broth’s depth and extracts every bit of flavor left in the pan.

4. Building the Soup Base

Softening onions, carrots, and celery in butter creates a fragrant base for the soup. Adding garlic, Worcestershire sauce, and a blend of thyme, rosemary, and mustard powder elevates the broth into a savory masterpiece.

Why Cook Noodles Separately?

While it’s tempting to cook the noodles directly in the soup, boiling them separately ensures better texture and flavor. Here’s why:

• Prevents Overcooking Meat: Prolonged boiling can make the beef chewy.
• Avoids Starch Build-Up: Cooking noodles in the soup makes the broth cloudy and thick.
• Improves Storage: Noodles absorb broth over time, making them mushy. By storing them separately, you retain the soup’s original texture.

Cooked egg noodles can be tossed in butter to prevent sticking and stored in the refrigerator for up to three days.

Essential Ingredients and Additions

Beef

• Tender Cuts: Sirloin or tenderloin for stovetop cooking.
• Slow-Cooking Cuts: Chuck roast or rump roast for crockpots.

Broth and Seasonings

• A combination of beef and chicken broth adds depth and balance to the soup.
• Seasonings like dried thyme, rosemary, and mustard powder create a flavorful profile.

Vegetables

• Mushrooms, carrots, celery, onions, and peas provide nutrients and texture.

Optional Enhancements

• Fresh parsley for garnish.
• Additional vegetables like green beans or potatoes.

Pro Tips for Perfect Beef Noodle Soup

• Wine Selection: Use Cabernet Sauvignon or Pinot Noir for deglazing. Substitute with beef broth and a splash of red wine vinegar if needed.
• Tenderizing the Meat: Always tenderize tougher cuts for a softer bite.
• Freezing Leftovers: Store soup and noodles separately for better texture when reheated.

Storage and Freezing Tips

• Refrigerate soup in an airtight container for up to 3 days.
• Freeze soup without noodles for up to 3 months. Defrost and add freshly cooked noodles when reheating.

Quick Recipe for Beef Noodle Soup

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Servings: 8

Ingredients

For the Soup

• 12 oz. mushrooms, sliced
• 2-3 tablespoons olive oil
• 2 lbs. stew meat
• ¼ cup flour
• ½ cup dry red wine (or substitute)
• 3 tablespoons butter
• 1 yellow onion, diced
• ¾ cup carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 7 cups beef broth
• 1 cup chicken broth
• ¾ cup frozen peas
• 2 cups egg noodles (uncooked)
• Parsley for garnish

Seasonings

• Meat Seasoning: ½ tsp each of salt, black pepper, garlic salt, celery salt, onion powder
• Soup Seasoning: 1 tsp mustard powder, ½ tsp each of dried thyme and rosemary

Instructions

1. Sauté Mushrooms: Heat olive oil in a pot and cook mushrooms until golden. Set aside.
2. Prepare Beef: Season beef with spices and coat with flour. Sear in batches until browned; set aside.
3. Deglaze Pan: Add wine to the pot, scraping up browned bits. Reduce by half.
4. Build Broth: Add butter, onions, carrots, celery, and garlic. Sauté for 5 minutes. Stir in Worcestershire sauce, soup seasonings, and broths.
5. Simmer: Add beef and bay leaf. Simmer partially covered for 1 hour.
6. Add Vegetables: Stir in peas. Cook noodles separately in salted water, then drain.
7. Finish Soup: Add mushrooms back to the pot. Serve soup over noodles, garnished with parsley.

Nutrition

Calories: 317kcal, Carbohydrates: 20g, Protein: 32g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 1432mg, Potassium: 781mg, Fiber: 2g, Sugar: 3g,