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 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours35 minutesminutes
Servings 4servings
Calories 750kcal
Author Kathleen
Ingredients
1/4 cup all-purpose flour
2-4 tablespoonsvegetable oildivided
2 1/2-3 poundsboneless beef chuck roast trimmed and cut Into 1/2-inch cubes
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.