Beef Noodle Soup The Beefiest

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. 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.