Why You’ll Love This Recipe
Beef Noodle Soup is the ultimate comfort food, perfect for warming you up on chilly days. This dish combines tender beef, hearty vegetables, and flavorful broth with egg noodles for a filling, satisfying meal. The recipe is simple and versatile, offering different cooking methods such as stovetop, slow cooker, or Instant Pot. It’s easy to make and uses pantry staples, making it ideal for a weeknight dinner.
Ingredients
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2-3 lb beef roast
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Salt and pepper, to taste
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2 tablespoons oil
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8 cups low-sodium beef broth
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1 envelope onion soup mix
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½ teaspoon crushed dried rosemary
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¼ teaspoon dried thyme
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3-4 cloves garlic, minced
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10.5 oz can cream of mushroom soup
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2 large carrots, peeled and chopped
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2 ribs celery, chopped
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24 oz egg noodles
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Optional: sautéed mushrooms
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Trim any large fat pieces from the beef roast and cut into 1-inch cubes.
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Heat oil in a large pot or Dutch oven over high heat. Season beef with salt and pepper. Once the oil is hot, add the beef and sear on all sides.
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Stir in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring the mixture to a boil, then reduce heat to low, cover, and cook for 1 hour.
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Add the mushroom soup, carrots, and celery. Cook for another 20 minutes.
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Add egg noodles and cook for 5–10 minutes until tender.
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If desired, stir in sautéed mushrooms before serving.
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 1 hour 30 minutes
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Total Time: 1 hour 45 minutes
Variations
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Slow Cooker Beef Noodle Soup: After searing the beef, add it to a slow cooker with the broth and seasonings. Cook on low for 6 hours. Add vegetables and noodles and cook for another hour.
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Instant Pot Beef Soup: Sear the beef in the Instant Pot, then pressure cook with the broth and seasonings for 45 minutes. Add noodles and sauté until tender.
Storage/Reheating
Store leftovers in the fridge for 3–4 days. Reheat on the stovetop or in the microwave. For freezing, make the soup up to the point of adding noodles, then freeze for up to 3 months. When ready to eat, thaw overnight and cook the noodles fresh.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like sirloin or brisket, but chuck roast is ideal for tenderness.
2. Can I make this soup in the slow cooker?
Yes, follow the slow cooker instructions for an easy, hands-off version.
3. Can I add extra vegetables?
Absolutely! Mushrooms, peas, or green beans can all be added.
4. Can I use a different type of noodles?
Yes, you can substitute egg noodles with other types like rotini or bowtie pasta.
5. Can I make this soup ahead of time?
Yes, the soup can be made in advance and stored in the fridge for a few days.
6. How do I know when the beef is done?
The beef will be tender when it easily pulls apart with a fork.
7. Can I freeze this soup?
Yes, freeze the soup without the noodles, then add fresh noodles when reheating.
8. Can I use low-sodium broth?
Yes, low-sodium beef broth is a great option if you prefer to control the salt level.
9. How can I thicken the broth?
To thicken the broth, you can mash some of the vegetables or use a cornstarch slurry.
10. Can I make this recipe without the mushroom soup?
Yes, you can replace it with heavy cream or a different cream-based soup.
Conclusion
Beef Noodle Soup is the perfect combination of comforting flavors and hearty ingredients. Whether you make it on the stove, in the slow cooker, or the Instant Pot, this soup is a go-to for cozy meals. It’s simple to prepare, flexible with ingredients, and sure to satisfy the whole family.
Print
Beef Noodle Soup
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
Description
Beef Noodle Soup is the ultimate comfort food that combines tender beef, hearty vegetables, flavorful broth, and egg noodles for a filling, satisfying meal. Perfect for chilly days, this recipe is easy to prepare and can be made on the stovetop, in a slow cooker, or with an Instant Pot. It uses pantry staples, making it ideal for a cozy weeknight dinner. This versatile dish can be customized with extra vegetables or different noodles, making it a family favorite that’s both hearty and comforting.
Ingredients
2–3 lb beef roast
Salt and pepper, to taste
2 tablespoons oil
8 cups low-sodium beef broth
1 envelope onion soup mix
½ teaspoon crushed dried rosemary
¼ teaspoon dried thyme
3–4 cloves garlic, minced
10.5 oz can cream of mushroom soup
2 large carrots, peeled and chopped
2 ribs celery, chopped
24 oz egg noodles
Optional: sautéed mushrooms
Instructions
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Trim any large fat pieces from the beef roast and cut into 1-inch cubes.
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Heat oil in a large pot or Dutch oven over high heat. Season beef with salt and pepper. Once the oil is hot, add the beef and sear on all sides.
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Stir in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring the mixture to a boil, then reduce heat to low, cover, and cook for 1 hour.
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Add the mushroom soup, carrots, and celery. Cook for another 20 minutes.
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Add egg noodles and cook for 5–10 minutes until tender.
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If desired, stir in sautéed mushrooms before serving.
Notes
Slow Cooker Version: After searing the beef, add it to a slow cooker with the broth and seasonings. Cook on low for 6 hours, then add vegetables and noodles and cook for an additional hour.
Instant Pot Version: Sear the beef in the Instant Pot, then pressure cook with the broth and seasonings for 45 minutes. Add noodles and sauté until tender.
Storage/Reheating: Store leftovers in the fridge for 3–4 days. Reheat on the stovetop or in the microwave. For freezing, make the soup up to the point of adding noodles, then freeze for up to 3 months. When ready to eat, thaw overnight and cook the noodles fresh.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
