Yield: 6 servings
Beef Noodle Soup
Ready in under an hour, this one-pot Beef Noodle Soup recipe is packed with tender beef, hearty vegetables, and perfectly slurpy egg noodles.
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
Serving: 1 serving, Calories: 322kcal, Carbohydrates: 11g, Protein: 39g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 99mg, Sodium: 1509mg, Potassium: 900mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3507IU, Vitamin C: 4mg, Calcium: 88mg, Iron: 4mg