Beef Noodle Soup

Beef Noodle Soup is packed with tender beef chunks, soft egg noodles, and a rich, savory broth that simmers on the stovetop. It’s a classic, no-frills soup that’s comforting, filling, and perfect for a hearty meal.

This is one of those soups I come back to again and again, especially when the weather turns cold, or everyone needs a little comfort food in a bowl. If you’re lucky enough to have leftovers, it somehow tastes even better the next day.

Ingredients

Get our FREE
e-cookbook

I want it!

We respect your privacy. Unsubscribe at anytime.

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra virgin olive oil: Divide it between browning the beef and cooking the vegetables.
• Beef stew meat: Cutting it into evenly sized pieces helps it cook at the same rate and become nice and tender as it simmers.
• Sweet onion: Dice it evenly so it softens at the same rate and melts into the broth instead of standing out in chunks.
• Carrots: Slice them on the thicker side so they don’t get too soft during the long simmer.
• Celery: If your celery is very thick, slice it thinner to ensure even cooking.
• Garlic: Fresh garlic makes a noticeable difference. Add it near the end of sautéing so it doesn’t burn.
• Beef broth: Use a high-quality broth, as it’s the backbone of the soup. Low-sodium is a great choice, so you can control the salt.
• Tomato paste: Just a little adds depth and richness without making the soup taste like tomato.
• Salt: Season the beef before browning and adjust again at the end for the best overall flavor.
• Black pepper: Freshly ground pepper gives the best flavor.
• Dried thyme: A little goes a long way. Stick to the measured amount to enhance the beef without taking over the soup.
• Bay leaf: One bay leaf adds depth while the soup simmers. Remember to remove it before serving.
• Egg noodles: Wide or medium egg noodles work best and hold up well in the broth.
• Fresh parsley: Optional, but it adds a pop of freshness and color right before serving.

How to Make Beef Noodle Soup

• Step One: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Dry the beef with paper towels, then season with salt and pepper. Working in batches to avoid overcrowding the pan, add the beef and cook until browned on all sides. Remove the beef and juices to a plate.
• Step Two: In the same pot, turn the heat down to medium and add 1 tablespoon of olive oil. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, until the onions are softened, scraping up any browned bits from the bottom. Add the garlic and cook for 30 seconds.

• Step Three: Stir in the tomato paste. Add the beef back to the pot along with the beef broth, salt, pepper, thyme, and bay leaf.
• Step Four: Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the beef is tender.
• Step Five: Stir in the egg noodles and cook uncovered for 8 to 10 minutes, or until tender.
• Step Six: Remove the bay leaf. Taste and adjust seasoning. Ladle into bowls and garnish with parsley if desired.

Variations and Substitutions

• Use a different cut of beef: Chuck roast cut into cubes works well if you don’t have stew meat. As it simmers, it becomes tender and adds great flavor.
• Swap the noodles: Wide egg noodles are classic, but rotini, fusilli, or even broken spaghetti can be used in a pinch.
• Make it extra veggie-packed: Add peas, corn, bok choy, or green beans during the last few minutes of cooking for extra color and texture.
• Go low-sodium: Use low-sodium beef broth and adjust the salt at the end so the soup doesn’t turn out too salty.
• Add more herbs: A pinch of dried rosemary or parsley can be added along with the thyme for a slightly different flavor profile.
• Slow cooker option: Brown the beef first, then add everything except the noodles to the slow cooker. Cook on low for 7 to 8 hours, add noodles during the last 30 minutes, and cook until tender.
• Freezer-friendly tweak: Leave the noodles out if you plan to freeze the soup, then cook fresh noodles and add them when reheating.

Storage Instructions

• Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb the broth as it sits, so the soup will thicken over time.
• Reheating: Reheat leftovers gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of beef broth or water to loosen it back up as the noodles soak up liquid.
• Freezing: This soup can be frozen if you leave out the noodles. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and cook fresh noodles separately before serving.

Recipe Tips and Tricks

• Brown the beef in batches: Giving the beef space in the pot helps it brown instead of steam, which adds a lot of flavor to the finished soup.
• Scrape up the browned bits: When you add the vegetables, take a moment to scrape up anything stuck to the bottom of the pot. Those bits add rich, savory flavor to the broth.
• Simmer low and slow: Keep the soup at a gentle simmer so the beef has time to become tender without drying out.
• Add noodles near the end: Egg noodles cook quickly, so wait until the beef is tender before adding them to avoid overcooked noodles.
• Taste at the end: Broth reduces as it simmers, so adjust salt and pepper just before serving for the best balance.

Beef Soup Recipes

• Beef and Barley Soup
• Slow Cooker Beef Brisket and Vegetable Soup
• Hamburger Soup

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.