Beef Noodle Soup

Directions

1. Heat olive oil in a large skillet or pot over medium heat. Sauté mushrooms in batches until golden, then remove and set aside.
2. Season the beef with the meat seasoning. Dredge in flour and sear in the skillet until browned on all sides, leaving the center slightly red. Transfer to a plate.
3. Deglaze the skillet with red wine, scraping up any browned bits, and cook until reduced by half.
4. Add butter, onions, carrots, and celery. Cook for 5 minutes until softened and fragrant.
5. Stir in garlic, Worcestershire sauce, bay leaf, and soup seasonings.
6. Add the beef and combine with the beef and chicken broth. Bring to a boil, then reduce to a simmer and cook for 1 hour, until meat is tender.
7. In the meantime, cook the egg noodles separately according to package instructions. Drain and set aside.
8. Add frozen peas and cooked mushrooms back into the soup for the final few minutes of cooking.
9. To serve, place noodles in individual bowls and ladle the hot soup over them. Garnish with fresh parsley.

Recipe Details

Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 35 minutes
Servings: 8
Difficulty: Medium

Variations & Substitutions

• Swap beef stew meat with sirloin or tenderloin for a more tender result.
• Use soba, udon, or rice noodles instead of egg noodles for an Asian-inspired twist.
• Add additional vegetables like parsnips, bell peppers, or baby corn for variety.
• For a richer flavor, replace chicken broth entirely with beef broth.

Serving Suggestions