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Beefy Noodle Soup – This easy recipe makes the most hearty, delicious, and yes the BEEFIEST beef soup! It’s brimming with chunks of tender stew meat, egg noodles, and lots of fresh veggies for a complete one-pot warm cozy meal.
Why We Love This Noodle Soup with Beef Recipe
This glorious beef noodle soup will keep your family begging for more all winter. It’s hearty, rustic, and made with ample egg noodles similar to our best Chicken Noodle Soup recipe… But this super satisfying soup is loaded with tons of vegetables and tender chunks of beef!
I’ve added mushrooms to this beefy soup with noodles, but you can omit them if you are not a fan. If you love mushrooms, however, they offer a deeper earthy flavor to the soup that compliments beef and noodles, kind of like beef stroganoff!
Ingredients You Need
- Butter – unsalted
- Beef stew meat – cubed
- Onion – peeled and chopped
- Carrot – chopped
- Celery – chopped
- Garlic – minced
- Button mushrooms – left whole or chopped, your preference
- Fresh rosemary and fresh thyme – optional, can swap with a pinch each of dried herbs
- Cooking sherry – adds a nice tangy-sweet flavor to the soup
- Beef base – or beef bullion, this gives the noodle soup its signature beefiness
- Water – for the soup broth
- Egg noodles – wide, but not extra wide
- Fresh parsley – chopped
- Salt and pepper – to taste
How to Make Beef Noodle Soup
Prep the soup ingredients: Cut the beef roast into 1-inch chunks. Then chop the onion, carrots, and celery into chunks. Minced the garlic and chop the parsley. If using mushrooms, cut them and halves or quarters, depending on the size.
Set a large 6-8 quart soup pot (or Dutch oven) on the stovetop over medium heat. Add the butter to the pot. Once melted, add in the beef chunks and salt and pepper liberally. Stir to brown the beef chunks on all sides, 5 to 8 minutes.
Stir in the chopped onion, carrots, celery, and garlic. Stir and sauté another 3 to 4 minutes to soften the onions and garlic. Then mix in the mushrooms.
Then tie the rosemary and thyme sprigs together with a piece of kitchen twine for easy removal. Place them in the pot, followed by the cooking sherry, beef base, and water.
Cover the pot and bring to a boil. Lower the heat, if needed, and simmer for 45 to 60 minutes, until the beef chunks are fork-tender.
Remove the lid and stir in the egg noodles and parsley.
Stir and cook an additional 3 to 5 minutes until the pasta is soft.
Get the Complete (Printable) Beef Noodle Soup Recipe + Video Below. Enjoy!
Taste, then salt and pepper as needed. Remove the herb springs and serve warm.
Recipe Variations
- Dairy-free – swap butter with olive oil or vegetable oil to saute the beef and veggies
- Veggies – omit or change mushrooms and/or add other ingredients like fresh or frozen peas, packaged frozen veggie blend, or your preferred vegetables
- Without alcohol – the sherry cooks out, but for a non-alcoholic beef noodle soup recipe you can substitute red wine vinegar or beef broth
- Gluten-free – use your favorite gluten-free egg noodles
- Fresh herbs – swap fresh rosemary and thyme with dried herbs
Serving Suggestions
Serve generous bowls of hot soup with hunks of crusty bread for dunking. Italian and French loaves are two of my favorites. Try our homemade cowboy compound butter or melted garlic butter sauce to add even more flavor to the table!
A fresh and crisp salad is always a good idea to pair with a hearty meal. We love a classic Caesar salad, crunchy kale Caesar salad, or even just a simple plate of greens.
Frequently Asked Questions
What cut of beef makes good soup?
Aptly named stew meat – AKA boneless chuck roast – is among the best cuts of beef for stews and soups. The meat holds up very well to being simmered and becomes more tender as it cooks. It also is budget-friendly, which is great when making a large pot of soup. However, you can also use boneless beef shank, brisket, or sirloin.
How do I make my soup taste more like beef?
Using a hearty quality beef base plus water is much beefier than just packaged beef broth. The beef flavor is super concentrated in base (beef paste) for the beefiest noodle soup.
Mushrooms also make this stew super meaty tasting… They have a deep savory flavor that tastes very similar to beef with an earthy/woodsy finish.
Do you have to cook meat before adding it to soup?
Yes, for the best taste and texture, you want to quickly sear the cubes of meat before building the soup. Adding raw meat to a simmering soup will make the beef chewy and tough.
How long do leftovers last?
Leftover beef and noodle soup tastes amazing! But note that the texture of the noodles will soften a bit when reheated.
Transfer the cooled stew to an airtight container and keep it in the fridge for 2-3 days. It will freeze well for up to 2 months. Thaw in the fridge overnight before reheating.
Looking for More Easy Soup Recipes? Be Sure to Also Try:
- Italian Meatball Soup
- Beef Barley Soup
- Mulligan Stew (Hobo Stew)
- Easy Lasagna Soup
- Hungarian Mushroom Soup
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Beef Noodle Soup Recipe + Video
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
This easy recipe makes the most hearty, delicious, and BEEFIEST beef noodle soup! It's brimming with chunks of tender stew meat, egg noodles, and fresh veggies for a complete one pot warm cozy meal.
Servings: 8 servings
Ingredients
- 3 tablespoon butter
- 2 – 2 ½ pounds beef stew meat boneless chuck roast
- 1 large onion chopped
- 1 ¼ cup chopped carrot
- 1 cup chopped celery
- 4-5 cloves garlic minced
- 12 ounces button mushrooms or cremini mushrooms optional
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- ½ cup cooking sherry
- 3 tablespoon beef base
- 10 cups water
- 9 ounces egg noodles
- 3 tablespoons chopped parsley
- Salt and pepper
Instructions
Prep the Soup Ingredients: Cut the beef roast into 1-inch chunks. Then chop the onion, carrots, and celery into 1/2 – 3/4-inch chunks. Minced the garlic and chop the parsley. If using mushrooms, cut them and halves or quarters, depending on the size.
Set a large 6-8 quart soup pot (or Dutch oven) over medium heat. Add the butter to the pot. Once melted, add in the beef chunks and salt and pepper liberally. Stir to brown the beef chunks on all sides, 5 to 8 minutes.
Then stir in the chopped onion, carrots, celery, and garlic. Stir and sauté another 3 to 4 minutes to soften the onions and garlic.
Mix in the mushrooms. Then tie the rosemary and thyme sprigs together with a piece of kitchen twine for easy removal. Place them in the pot, followed by the cooking sherry, beef base, and water.
Cover the pot and bring to a boil. Lower the heat, if needed, and simmer for 45 to 60 minutes, until the beef chunks are fork-tender.
Remove the lid and stir in the egg noodles and parsley. Stir and cook an additional 3 to 5 minutes until the pasta is soft. Taste, then salt and pepper as needed. Remove the herb springs and serve warm.
Video
Notes
Leftover beef and noodle soup tastes amazing! But note that the texture of the noodles will soften a bit when reheated.
Transfer cooled stew to an airtight container and keep in the fridge for 2-3 days. It will freeze well for up to 2 months.
Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1.5c, Calories: 364kcal, Carbohydrates: 30g, Protein: 32g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 597mg, Potassium: 759mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3688IU, Vitamin C: 7mg, Calcium: 69mg, Iron: 4mg
Course: Soup
Cuisine: American
Author: Sommer Collier
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