Beef Noodle Soup is packed with tender beef, hearty vegetables, and perfectly slurpy egg noodles all in a rich beef broth. It’s a hearty one-pot soup that’s perfect for chilly nights!
Ellen’s Notes
I’m quite the cozy soup connoisseur and I have to say… This beef noodle soup recipe may be better than the classic chicken noodle soup! It’s deeply savory with hearty chunks of beef and tender noodles that always hits the spot. You definitely don’t feel hungry after a bowl of this soup!
This beef soup reminds me of the way my mom used to turn leftover crockpot pot roast into soup the next day. But honestly, this version might be even better. It’s got all that rich beefy flavor, but is faster and easier to make.
Beef Noodle Soup Ingredients
Find the full printable recipe with specific measurements below.
- Stew Meat: You can also use chuck roast or top round cut into cubes for a more budget-friendly option. I often buy roasts at Costco and cut them into cubes myself and it works great.
- Yellow Onion: You can swap this with a white onion if you’d like. Personally, I prefer yellow onions for this soup because they have a subtle natural sweetness.
- Oil: Any neutral oil like canola, avocado, or vegetable oil with a higher smoke point works well. Avoid butter as it can burn at high heat.
- Red Wine: As a rule of thumb, only cook with wines that you like the flavor of and would actually drink. If you prefer not to use wine, sub it with extra beef broth plus a splash of balsamic vinegar or Worcestershire sauce.
- Beef Broth: I use low-sodium broth, that way I can add more salt as needed.
- Beef Bouillon: This boosts the savory umami flavor and gives the broth a deeper, beefier taste. You can use bouillon paste (my favorite), powder, or cubes – just adjust to taste based on saltiness.
- Egg Noodles: Feel free to swap these with any other short-form pasta that you prefer.
Tips For Making Beef Noodle Soup
Beef noodle soup is super easy to make, but below are a few helpful tips to ensure it turns out perfect! Scroll down to the printable recipe card for full instructions!
Let the meat warm up from the fridge. By letting the stew meat adjust to room temperature for just 20 to 30 minutes, it will cook more evenly and get a better sear. If you put cold meat into a hot pan, it’ll seize up and can become tough. Since this is a quicker cooking soup, this is important if you want your beef tender!
Brown the meat in two smaller batches instead of crowding the pot. This is especially important if you’re using a smaller pot. Doing it in batches helps the beef develop a flavorful crust instead of steaming. That browning is key to rich soup flavor.
Deglaze the pot to get all the flavor. Scrape up every browned bit from the bottom as that’s where so much of the flavor comes from. When deglazing the pot, use a wooden spoon or silicone spatula. A metal utensil can scratch your pan!
After deglazing the pot with wine, give it a few minutes to reduce. This burns off the alcohol and concentrates the flavor, making the broth taste richer.
Once the broth is in, keep the soup at a low simmer. Boiling can make the meat tough, you just want to see small bubbles popping up to the top.
You can cook the noodles separately. The noodles don’t have to cook in the same pot. Just make sure no matter what pot you cook them in, they’re al dente (just tender with a slight chew). No one wants mushy noodles!
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Soup Variations
This beef and noodle soup is super adaptable to what you have on hand. Don’t be afraid to bulk it up with extra veggies. Mushrooms, peas, corn, potatoes, or green beans all work beautifully in this soup.
For a thicker, stew-like texture, you can add a cornstarch slurry toward the end of cooking. Stir 1 or 2 tablespoons of cornstarch (depending on how thick you’d like it) into cold beef broth and stir it into the soup. Simmer until thickened, about 5 to 10 minutes.
Can I Make This Beef Noodle Soup In A Crockpot?
Yes! Follow the same basic steps with just a few adjustments. Brown your beef first in a skillet for maximum flavor, then transfer it to your slow cooker.
Add all the remaining ingredients except the noodles, and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender. Stir in cooked egg noodles just before serving so they don’t turn mushy.
Make Ahead and Storage Tips
You can absolutely prep parts of this soup ahead of time. Chop all your veggies and cube your meat the night before, so when it’s time to cook, it all comes together fast.
This soup is great for leftovers, but if you’re planning to store it, I recommend cooking the egg noodles separately. That way they won’t get mushy sitting in the broth overnight. You can refrigerate the soup for up to four days, or freeze it without the noodles for up to three months.
When you reheat it, just toss in a fresh batch of noodles or your favorite quick-cooking pasta and you’re good to go. If the broth has thickened in the fridge, add a splash of water or broth to loosen it up as it warms.
Beef Noodle Soup
Ingredients
- 2 lbs stew meat, or cubed top round, or cubed roast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon oil
- 1 large yellow onion, chopped
- 3 stalks celery, diced
- 2 large carrots, chopped
- 2 teaspoons minced garlic
- ½ cup red wine, or more beef broth
- 8 cups beef broth
- 2 teaspoons beef bouillon , I like to use better than bouillon for more flavor
- 1 tablespoon Italian seasoning
- 1 cup egg noodles
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Instructions
- Optional: Set the meat on the counter 20 to 30 minutes before searing. This really helps to keep it tender and juicy as it doesn't seize up when it hits the hot skillet.
- Season all sides of meat with salt, pepper, garlic powder, and onion powder.
- In a large heavy bottomed pot, like a Dutch oven, heat the oil over medium heat. Add the seasoned cubed beef searing all sides, about 10 minutes.
- Add the wine to deglaze the bottom of the pot, using a wooden spoon to scrape up all the beef bits from the bottom of the pot. Stir often, cooking for about 3 minutes, until the wine has cooked down.
- Stir in the onion, celery, and carrots. Simmer for 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Next, add the beef broth, bouillon, and Italian seasoning. Bring to low simmer and cook uncovered for 15 minutes.
- 5 minutes before serving, add the egg noodles and cook until al dente. Serve as desired, we like it topped with fresh chopped parsley and crusty bread or crackers.
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Nutrition
More Cozy Soup Recipes We Love
- Creamy chicken noodle soup, crockpot chicken noodle soup, or this extra fast rotisserie chicken noodle soup always hit the spot!
- Bacon cheeseburger soup takes a cheeseburger and turns it into a cozy soup.
- Chicken lemon rice soup is hearty and filling without being too heavy!
- Frozen meatballs make this Italian wedding soup so quick and easy.
- This easy taco soup or cabbage roll soup are great ways to use up ground beef.
