Beef Noodle Soup

Fall-apart beef, rich broth, tender veggies, and noodles come together in my Beef Noodle Soup! Cold nights have met their match with this warming dinner.

Course Soup

Cuisine American

Keyword Beef Noodle Soup, Beef Noodle Soup recipe, beef soup recipes, how do I make Beef Noodle Soup, how to make Beef Noodle Soup, noodle soup recipes

Prep Time 35

Cook Time 2

Total Time 2 35

Servings servings

Calories 750kcal

Author Kathleen

Ingredients

1/4 cup all-purpose flour
2-4 tablespoons vegetable oil divided
2 1/2-3 pounds boneless beef chuck roast trimmed and cut Into 1/2-inch cubes
1 cup carrots chopped
1 cup celery chopped
1 cup yellow onion chopped
4 large garlic cloves minced
2 (32-ounce) cartons low sodium beef broth
1 tablespoon Better than Bouillon beef flavor
1 1/2 teaspoons Italian seasoning
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
2 sprigs thyme
2 cups dried egg noodles

US Customary - Metric

Instructions

Sprinkle beef cubes (2 1/2-3 pounds) with all-purpose flour (1/4 cup) and toss to coat evenly, shaking off excess.
In a large stock pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown the meat in batches without crowding it. Add more oil as needed. Transfer browned meat to a plate with a slotted spoon, and set aside.
In the same pot, saute onion (1 cup), carrots (1 cup), celery (1 cup), and garlic (4 large) over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth (2 cartons).
Add Better than Bouillon (1 tablespoon), Italian seasoning (1 1/2 teaspoons), salt (2 teaspoons), pepper (1/2 teaspoon), bay leaves (2), and thyme (2 sprigs), and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender.
Add noodles (2 cups) and simmer just until tender. Adjust seasoning as needed. Serve.

Notes

Let the pan do some of the work. When you brown the beef, don’t fuss with it too much. Let each piece sit undisturbed long enough to form a nice crust. That deeper brown color equals deeper flavor in your broth.
Watch the simmer, not the clock. Once your pot comes to a boil, turn it down right away. You’re aiming for a gentle, steady “blip” on the surface — anything more vigorous can toughen the meat. If the broth ever looks like it’s rolling, turn the heat down another notch.
Taste before salting at the end. The broth reduces as it simmers, and the Better than Bouillon is salty. Always taste first, then add a little extra salt if needed so you don’t overdo it.
Protect those noodles. If you know you’ll have leftovers, undercook the noodles by 1–2 minutes or cook them separately in salted water. Add fresh noodles to each bowl and ladle the hot broth and beef over the top so the pasta stays perfectly al dente.
Skim if you’d like a lighter broth. As the soup simmers, a little fat may rise to the top. You can skim it off with a spoon for a lighter broth, or leave some in for extra richness and mouthfeel.

Nutrition