This Beef
Let’s talk about comfort food. You know, the kind that feels like a warm hug in a bowl? That’s exactly what this Beef
Fast forward to today, and I find myself making this soup every time I need something cozy, filling, and easy to whip up. I’ve played around with the ingredients over the years—sometimes adding extra spices, sometimes throwing in whatever veggies I have in the fridge—but the heart of the soup stays the same: tender beef, flavorful broth, and noodles that soak up every last bit of goodness.
If you’ve never made homemade beef
Why You’ll Love This Beef Noodle Soup Recipe?
I know, I know—there are a million soup recipes out there. But this one? It’s got something special. Here’s why:
- Deep, rich flavor – Browning the beef first gives the broth an incredible depth.
- Fall-apart tender beef – A long simmer ensures every bite is melt-in-your-mouth delicious.
- Perfect noodles – The frozen egg noodles hold their texture and don’t turn into a soggy mess.
- One-pot magic – Less cleanup, more enjoyment!
- Tastes even better the next day – Seriously, if you have leftovers, you’re in for a treat.
Ingredient Notes:
A good soup is all about simple ingredients coming together beautifully. Here’s a quick breakdown of what makes this recipe shine:
- Beef Stew Meat (1 lb) – Opt for well-marbled chunks. The fat melts into the broth and makes it extra flavorful.
- Onion (1 cup, chopped) – A must-have for building a deep, savory base.
- Celery (1 cup, chopped) – Adds a fresh, slightly peppery note.
- Carrots (1 cup, chopped) – Brings a natural sweetness that balances the richness of the broth.
- Beef Bouillon Granules (¼ cup) – This is the secret to a bold, beefy broth. You can use beef broth instead if you prefer.
- Dried Parsley (¼ tsp) – Just a hint of herbal freshness to brighten up the soup.
- Black Pepper (A pinch) – A little bit goes a long way in bringing out all the flavors.
- Water (5 ¾ cups) – Want a richer broth? Swap some of the water for beef broth.
- Frozen Egg Noodles (2 ½ cups) – These hold up beautifully in the soup and don’t get mushy like regular pasta.
Pro Tip: If you like a thicker soup, mix 1 tablespoon of cornstarch with a bit of cold water and stir it in before serving!
How To Make Beef Noodle Soup?
Step 1: Sear the Beef
Heat a large pot or Dutch oven over medium-high heat. Add the cubed beef stew meat, chopped onion, and celery, and cook until the meat is browned on all sides. This step is key—browning the beef locks in so much flavor! It should take about 5 minutes.
Step 2: Build the Broth
Once the beef is nicely browned, stir in the carrots, beef bouillon granules, dried parsley, and black pepper. Give everything a good mix so the flavors coat the meat and veggies evenly.
Step 3: Add Liquid & Noodles
Pour in the water and toss in the frozen egg noodles. Stir well to make sure the noodles don’t clump together.
Step 4: Let It Simmer
Want To Save This Recipe?
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 30 minutes. This gives the flavors time to meld together while making the beef extra tender.
Step 5: Serve & Enjoy
Ladle the soup into bowls, making sure to get a good mix of beef, noodles, and veggies in every serving. Enjoy it piping hot, preferably with a piece of crusty bread on the side!
Storage Options:
This soup is fantastic fresh, but if you have leftovers, here’s how to store them:
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium heat, adding a splash of water or broth if needed.
Pro Tip: If the noodles soak up too much broth, just add a little extra liquid while reheating!
Variations and Substitutions:
Want to switch things up? Here are some fun ideas:
- Use chicken instead of beef – Swap in shredded rotisserie chicken for a lighter version.
- Make it spicy – Add a pinch of red pepper flakes or a dash of hot sauce.
- Throw in more veggies – Mushrooms, zucchini, or spinach would be great additions.
- Go low-carb – Skip the noodles and add shredded cabbage or zucchini noodles instead.
What to Serve with Beef Noodle Soup?
This soup is hearty on its own, but a few side dishes can take it to the next level:
- Crusty Bread – Perfect for soaking up that flavorful broth.
- Simple Green Salad – A light and fresh contrast to the rich soup.
- Grilled Cheese – Because let’s be real, grilled cheese and soup are a match made in heaven.
- Roasted Veggies – Brussels sprouts or green beans make a great side.
Frequently Asked Questions:
Can I use fresh egg noodles instead of frozen?
Yes! Just keep in mind that fresh noodles cook faster, so add them in the last 5-7 minutes of simmering.
Can I make this in a slow cooker?
Absolutely! Brown the beef first, then add everything (except the noodles) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the noodles during the last 30 minutes.
Can I make this soup ahead of time?
Yes! In fact, the flavors get even better after sitting overnight. Just wait to add the noodles until reheating to prevent them from getting mushy.
You Need This Soup in Your Life!
So, what do you think? Are you ready to cozy up with a steaming bowl of Beef
Try it out and let me know—what’s your favorite comfort food? Drop a comment below, and let’s chat about all things cozy and delicious!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef Noodle Soup Recipe
Ingredients
- 1 lb cubed beef stew meat
- 1 c chopped onion
- 1 c chopped celery
- 1 c chopped carrots
- 1/4 c beef bouillon granules
- 1/4 tsp dried parsley
- 1 pinch ground black pepper
- 5 3/4 c water
- 2 1/2 c frozen egg noodles
Instructions
- In a saucepan cook the beef stew meat, onion and celery, on high heat until the meat is nicely browned on all sides. This should take around 5 minutes.
- Next add the carrots, beef bouillon granules, dried parsley and a pinch of pepper to the pan. Stir everything well.
- Now pour in the water. Add the egg noodles to the saucepan. Give it another stir.
- Bring the mixture to a boil. Then reduce the heat to low. Let the soup simmer, for 30 minutes or until the vegetables are tender and the beef is fully cooked.
- Once it's cooked through scoop out portions of soup into bowls making sure each serving has a balance of meat, vegetables and noodles. Serve it hot. Enjoy your delicious homemade Beef Noodle Soup!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
