Beef Noodle Soup
This classic Beef Noodle Soup is filled with tender beef, vegetables, and egg noodles in a flavorful broth. An easy, comforting dinner recipe.
Servings 6
Calories 292kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 ½ lbs beef stew meat cut into bite-sized pieces
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 8 cups beef broth
- 1 tbsp tomato paste
- 1 tsp salt plus extra to season beef
- ½ tsp black pepper plus extra to season beef
- ½ tsp dried thyme
- 1 bay leaf
- 2 cups egg noodles uncooked
- chopped fresh parsley for garnish, optional
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Dry beef with paper towels and season with salt and pepper. Working in batches so you don’t overcrowd the pan, add the beef and cook until browned on all sides. Remove beef and juices to a plate.
- In the same pot, turn heat down to medium and add 1 tablespoon of olive oil. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, until onions are softened, making sure to scrape up any browned bits from the bottom. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste. Add the beef back to the pot along with the beef broth, salt, pepper, thyme, and bay leaf.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the beef is tender.
- Stir in the egg noodles and cook uncovered for 8 to 10 minutes, or until tender.
- Remove the bay leaf. Taste and adjust seasoning. Ladle into bowls and garnish with parsley if desired.
Notes
- Noodle control: Cook noodles separately if you plan on lots of leftovers so they don’t soak up too much broth.
- Vegetable swap: Add peas or corn at the end if you like a little sweetness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove and add extra broth if needed.
Nutrition
Calories: 292kcal | Carbohydrates: 14g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1681mg | Potassium: 722mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3457IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg
