Hearty Homemade Beef Noodle Soup Recipe
I’m convinced there’s nothing quite like a bowl of hearty beef noodle soup to transform a regular Tuesday into something special. You know that moment when you walk into someone’s house and immediately think, “Whatever they’re cooking, I need that recipe”? This is exactly that dish. The kind that makes your kitchen smell like pure comfort and has everyone mysteriously appearing when it’s time to eat. But here’s where most recipes get it wrong, and why this version might just ruin you for all others.
Why You’ll Love this Hearty Homemade Beef Noodle Soup
Comfort food has this magical way of wrapping you in a warm hug, and this hearty beef noodle soup delivers exactly that feeling in every single spoonful.
I’m talking about tender chunks of beef that practically fall apart with your fork, swimming alongside perfectly cooked egg noodles in a rich, savory broth.
What makes this soup absolutely irresistible? It’s the kind of meal that fills your kitchen with incredible aromas while it simmers away.
Plus, it’s surprisingly forgiving – perfect for those days when precision feels impossible.
What Ingredients are in Hearty Homemade Beef Noodle Soup?
This soup calls for ingredients that you probably already have hanging out in your kitchen, which honestly makes me love it even more. We’re talking about basic pantry staples and fresh ingredients that come together to create something absolutely magical.
The beauty of this recipe lies in its simplicity – no fancy or hard-to-find ingredients required. Just good, honest food that transforms into pure comfort when it all comes together in one pot.
For the Beef and Base:
- 2 pounds stew beef or beef shank, cut into chunks
- 2-3 tablespoons olive oil
- ¼ cup all-purpose flour
- 7 cups beef broth
- 1 cup chicken broth
For the Vegetables:
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 12 ounces mushrooms, sliced (optional)
For the Flavor:
- ½ cup dry red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- Salt and black pepper
- Garlic salt
- Celery salt
- Onion powder
- Mustard powder
- Dried thyme
- Dried rosemary
For Serving:
- 2 cups egg noodles
- Fresh parsley for garnish
Now, let’s talk about a few ingredient swaps and considerations that might save you a trip to the store. If you can’t find beef shank, chuck roast works beautifully too – just cut it into similar-sized chunks.
The key is choosing a cut that gets more tender the longer it cooks, rather than drying out.
Don’t stress too much about having every single seasoning on hand. The basics like salt, pepper, and garlic will carry you far, and you can always adjust based on what’s lurking in your spice cabinet.
That red wine? Totally optional, but if you happen to have a bottle open, it adds a lovely depth to the broth.
The mushrooms are completely up to you – some people are mushroom people, others decidedly are not. No judgment either way.
And if fresh herbs sound more appealing than dried, go for it, just use about three times the amount since fresh herbs are milder than their dried counterparts.
How to Make this Hearty Homemade Beef Noodle Soup
Making this soup is honestly one of those processes that feels almost therapeutic – there’s something deeply satisfying about transforming simple ingredients into something that’ll warm you from the inside out. The best part? Most of the work happens while you’re doing other things, because slow cooking is basically magic.
Start by getting your 2 pounds of stew beef or beef shank ready for its starring role. Cut it into chunks if it isn’t already, then season it generously with salt, pepper, garlic salt, celery salt, and onion powder. Don’t be shy here – this is where flavor begins. Toss the seasoned beef with ¼ cup of flour, making sure each piece gets a light coating. This flour is going to help thicken your broth later and give the beef a gorgeous golden crust.
Heat 2-3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. You want that oil nice and shimmery before the beef goes in. Brown the beef on all sides, working in batches if needed because overcrowding is the enemy of proper browning. This step takes patience, but those caramelized bits are pure flavor gold. Once the beef is beautifully browned, remove it and set it aside – it’s coming back to the party soon.
In the same pot, with all those delicious beef drippings still hanging around, add a bit of butter and sauté your 1 diced yellow onion, 3 minced garlic cloves, ¾ cup of diced carrots, 2 diced celery ribs, and 12 ounces of sliced mushrooms if you’re using them. Cook these vegetables until they start to soften and smell absolutely incredible, which usually takes about 5-7 minutes.
Now comes one of my favorite parts – the deglazing. Pour in ½ cup of dry red wine if you’re using it, and watch it sizzle and bubble while you scrape up all those wonderful browned bits from the bottom of the pot. If you’re skipping the wine, no worries at all – just add a splash of broth to get those tasty bits loose.
Add 1 tablespoon of Worcestershire sauce, 1 bay leaf, and all your beautiful browned beef back to the pot. Pour in 7 cups of beef broth and 1 cup of chicken broth, then season with your remaining spices – thyme, rosemary, mustard powder, and whatever else is calling to you from the spice cabinet. The broth should cover the beef comfortably.
Bring everything to a gentle boil, then reduce the heat to low and cover the pot. This is where patience becomes your best friend. Let it simmer for 1.5 to 2 hours, until the beef is so tender you can practically cut it with a fork.
The house is going to smell absolutely amazing during this time, and you might find yourself lifting the lid more often than necessary just to take a peek.
About 15 minutes before you’re ready to serve, bring the soup back to a gentle boil and add 2 cups of egg noodles. Cook them according to package directions, usually around 8-10 minutes, until they’re tender but still have a bit of bite. Those noodles are going to soak up all that rich, beefy goodness.
Taste and adjust your seasonings – this is your moment to make it exactly how you like it. Remove that bay leaf because nobody wants to bite into that surprise. Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color and freshness that makes everything feel a little more special.
The beauty of this soup is that it tastes even better the next day, though you might need to add a bit more broth when reheating since those noodles love to drink up the liquid overnight.
Hearty Homemade Beef Noodle Soup Substitutions and Variations
When you’re staring into your pantry wondering if you can still make this soup work without that exact ingredient list, let me tell you – beef noodle soup is incredibly forgiving.
No red wine? Skip it, or use a splash of beef broth instead. Hate mushrooms? Leave them out completely.
I prefer wide egg noodles, but rotini, penne, or even rice work beautifully.
Can’t find beef shank? Chuck roast does the trick. Ground beef works too, though you’ll cut the cooking time dramatically.
Fresh herbs beat dried every time, but honestly? Whatever’s lurking in your spice cabinet will probably taste amazing.
What to Serve with Hearty Homemade Beef Noodle Soup
Once you’ve got that perfect bowl of beef noodle soup simmering away, you’ll want something to round out the meal.
I always reach for crusty bread first – think sourdough or a warm dinner roll that’s perfect for dunking.
A simple side salad with crisp greens cuts through all that rich, hearty broth beautifully.
Caesar or mixed greens with vinaigrette work great.
For something more substantial, I’d add roasted vegetables like Brussels sprouts or green beans.
They bring color and crunch to balance the tender beef and noodles.
Keep it simple, let the soup shine.
Final Thoughts
There’s something magical about a pot of homemade beef noodle soup that no store-bought version can replicate.
The kitchen fills with rich aromas that make your mouth water before you even taste it.
This recipe transforms simple ingredients into comfort food gold.
Sure, it takes time, but isn’t that what makes it special?
While the soup simmers away, you’re creating memories.
I hope this becomes your go-to recipe when you need something soul-warming.
Whether it’s a chilly evening or you’re feeling under the weather, this soup delivers exactly what you need.
Hearty Homemade Beef Noodle Soup
Ingredients
- 2 lbs stew beef or beef shank cut into chunks
- 2-3 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- ¾ cup carrots diced
- 2 ribs celery diced
- 12 oz mushrooms sliced (optional)
- ¼ cup flour
- ½ cup dry red wine optional
- 7 cups beef broth
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
- Garlic salt to taste
- Celery salt to taste
- Onion powder to taste
- Mustard powder to taste
- Thyme to taste
- Rosemary to taste
- Fresh parsley for garnish
Instructions
- Season beef chunks with salt, pepper, garlic salt, celery salt, and onion powder, then toss with flour until evenly coated.
- Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, about 6-8 minutes total. Remove beef and set aside.
- In the same pot, add butter and sauté onions, garlic, carrots, celery, and mushrooms until vegetables are softened, about 5-7 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add Worcestershire sauce, bay leaf, browned beef, beef broth, chicken broth, and remaining seasonings (mustard powder, thyme, rosemary).
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender.
- Add egg noodles and cook for an additional 8-10 minutes until noodles are tender.
- Remove bay leaf, taste and adjust seasonings as needed.
- Serve hot, garnished with fresh chopped parsley.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Beef Noodle Soup in a Slow Cooker?
Yes, I’d recommend browning the beef first, then transferring everything to your slow cooker. Cook on low for 6-8 hours, adding the noodles during the final 30 minutes.
How Long Does Leftover Beef Noodle Soup Last in the Refrigerator?
I’d store your leftover beef noodle soup in the refrigerator for up to 3-4 days. I’ll keep it in airtight containers and reheat thoroughly before serving to guarantee it’s safe to eat.
Can I Freeze Beef Noodle Soup With the Noodles Already Added?
I don’t recommend freezing beef noodle soup with noodles already added. The noodles become mushy and break apart when thawed. I’d freeze the soup base separately and add fresh noodles when reheating.
What’s the Best Way to Reheat Beef Noodle Soup Without Overcooking?
I recommend reheating beef noodle soup gently on low heat, stirring frequently to prevent sticking. You can also microwave it in short intervals, stirring between each burst to guarantee even heating.
Can I Use Ground Beef Instead of Stew Beef Chunks?
Yes, I’d use ground beef instead of stew beef chunks. You’ll brown it first, then add vegetables and liquids. The cooking time reduces considerably since ground beef cooks much faster than chunks.