Beef Noodle Soup

Beef Noodle Soup

Introduction

Nothing feels more comforting on a chilly day than a steaming bowl of homemade Beef Noodle Soup. This recipe combines tender, flavorful beef, hearty vegetables, and a savory broth with perfectly cooked egg noodles for a satisfying, soul-warming meal. It’s both stove-top and slow-cooker friendly, making it convenient for busy weeknights or leisurely weekend cooking. The rich aroma of mushrooms, garlic, and wine mingling with the beef promises a cozy dining experience. With careful techniques to keep the meat tender and the broth deeply flavorful, this soup is truly a labor of love worth every bite.

Ingredients

Soup

• 340 g mushrooms, sliced (12 oz)
• 2–3 tbsp olive oil
• 900 g stew meat, cubed (2 lbs)
• ¼ cup flour (30 g)
• ½ cup dry red wine (120 ml), optional
• 3 tbsp butter (45 g)
• 1 yellow onion, diced
• ¾ cup carrots, diced (90 g)
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 7 cups beef broth (1.65 liters)
• 1 cup chicken broth or additional beef broth (240 ml)
• ¾ cup frozen peas (100 g)
• 2 cups uncooked egg noodles (about 200 g / 4 oz)
• Fresh parsley, for garnish

Meat Seasoning

• ½ tsp black pepper
• ½ tsp salt
• ½ tsp garlic salt
• ½ tsp celery salt
• ½ tsp onion powder

Soup Seasoning

• 1 tsp mustard powder
• ½ tsp dried thyme
• ½ tsp dried rosemary

Directions