Main Dishescarlsbadcravings5.0
Beef Noodle Soup Recipe
This Beef Noodle Soup recipe is satisfying, CREAMY, comfort food, with only 30 minutes of hands-on prep, then the oven or slow cooker do the rest of the work! The soup is brimming with spoon tender beef, celery, carrots, peas, fire roasted diced tomatoes and chewy egg noodles in a rich and creamy aromatic broth. This beef soup reheats beautifully and is extremely adaptable – make it more or less creamy, soupy, swap veggies, etc. It's a meal-in-one or serve it alongside a big garden salad and dinner rolls!
👥 6 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 30 min🔥 Cook: 2h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- cutting board
- pan
- whisk
- stove
📝 Preparation Steps
1
Preheat oven to 325 degrees F.
2
Sear beef: While the chopped beef is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Once very hot, add half of the beef. Sear each side until deeply golden, about ⏱️ 4 minutes total. Remove to a plate using a slotted spoon. Repeat with remaining beef, leaving the drippings in the pot; set aside.
salt1 teaspoonunsalted butter2 tablespoonssalt and pepper to tasteteaspoon pepper1/2vegetable oil, (divided)2 tablespoons
3
Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add the onions, carrots and celery and sauté until onions are softened, about ⏱️ 8 minutes. Add garlic and red pepper flakes and sauté for ⏱️ 30 seconds.
olive oil1 tablespoononion, (chopped)1
4
Roux: Reduce heat to medium. Add the flour and cook for ⏱️ 1-2 minutes, until the raw flour smell is gone.
5
Add broth: Reduce heat to low and slowly stir in the water, while scraping up the browned bits on the bottom of the pan. Add the beef base, Worcestershire, soy sauce, Dijon, and all seasonings. Stir in the seared beef.
water ((see notes to use broth)*)5 cups
6
Bake: Bring the pot to a simmer, cover, and transfer to the oven. Bake at 325 degrees F for ⏱️ 90 minutes OR until the beef is melt-in-your-mouth tender. Start the pasta water/cook the pasta the last ⏱️ 20 minutes of baking.
water ((see notes to use broth)*)5 cups
7
Noodles: Cook the egg noodles in a separate pot with salted water, just until al dente (check for doneness a couple minutes earlier than the package recommends). Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together. (The noodles are cooked separately because it’s not a good idea to boil beef or it gets tough).
egg noodles, (or your favorite sturdy pasta)2 cupswater ((see notes to use broth)*)5 cupsolive oil1 tablespoon
8
Add half and half: Once the beef is tender, transfer the pot to the stove. Whisk the half and half with the cornstarch and stir it into the soup along with the diced tomatoes. Bring to a gentle simmer until thickened, about ⏱️ 3 minutes, adding the peas the last minute of cooking.
half and half (or evaporated milk)3 cupscornstarch2 tablespoons
9
Combine: Stir in the noodles and season with salt and pepper to taste. Garnish with fresh parsley if desired.
salt1 teaspoonsalt and pepper to tastedried parsley1 teaspoon
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