Hearty Homemade Beef Noodle Soup

This soul-warming beef noodle soup features tender chunks of beef, fresh vegetables, and hearty egg noodles in a rich, savory broth. Perfect for cold days or when you need ultimate comfort food that fills your home with incredible aromas.

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Course: Appetizer, Soup

Cuisine: American

Keyword: Beef, Soup

Prep Time: 20

Cook Time: 2 15

Total Time: 2 35

Servings:

Calories: 385kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

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

For deeper flavor, brown the beef in batches to avoid overcrowding the pot.

The wine can be substituted with additional beef broth if preferred.

Soup can be made ahead without the noodles - add noodles when reheating to prevent them from becoming mushy.

Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months.

For a thicker soup, mix 2 tablespoons of flour with cold water to make a slurry and stir into the soup during the last 15 minutes of cooking.

Fresh herbs can be substituted with dried herbs using a 1:3 ratio (1 tsp dried = 1 tbsp fresh).

For a richer broth, use beef bones to make homemade stock or add a beef bouillon cube.

Nutrition