Craving something hearty and comforting? This old fashioned beef noodle soup is like a warm hug on a chilly day, packed with tender beef, wholesome veggies, and slurp-worthy noodles.
Why This Recipe Works
- The slow cooking process ensures the beef is fall-apart tender and infuses the broth with deep, rich flavors.
- Using a mix of fresh vegetables adds layers of texture and nutrition, making this soup a balanced meal.
- Egg noodles are the perfect choice for their ability to soak up the savory broth without getting mushy.
- Simple seasoning lets the natural flavors of the ingredients shine through.
- It’s a versatile recipe that can be easily adapted to suit your taste or what you have on hand.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 2 cups water
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown each side for about 3 minutes until a nice crust forms. This step is crucial for building flavor, so don’t rush it. Remove the beef and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften. Add the garlic and cook for another minute until fragrant. This is where the soup starts to smell amazing!
Step 3: Simmer the Soup
Return the beef to the pot along with any accumulated juices. Pour in the beef broth and water, then add the thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer covered for 1.5 to 2 hours until the beef is tender.
Step 4: Cook the Noodles
Once the beef is tender, add the egg noodles to the pot. Cook according to package instructions, usually about 8-10 minutes, until al dente. The noodles will absorb some of the broth, so you might need to add a bit more water if the soup seems too thick.
Step 5: Finish and Serve
Remove the bay leaf and stir in the fresh parsley. Taste and adjust seasoning if necessary. Ladle the soup into bowls and serve hot, maybe with a slice of crusty bread on the side for dipping.
Tips and Tricks
For an even richer flavor, you can deglaze the pot with a splash of red wine after browning the beef. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Don’t skip browning the beef; it’s the secret to a flavorful broth. To make the soup ahead, cook everything except the noodles and add them when reheating. Freeze without noodles for best results.
Recipe Variations
- Swap beef for chicken or turkey for a lighter version.
- Add mushrooms or green beans for extra veggies.
- Use whole wheat or gluten-free noodles if dietary restrictions apply.
- Spice it up with a pinch of red pepper flakes or a dash of hot sauce.
- For a creamy version, stir in a half cup of heavy cream or coconut milk at the end.
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely! While chuck is ideal for its marbling and tenderness, you can also use brisket or stew meat. Just adjust the cooking time as needed to ensure the beef becomes tender.
How can I make this soup in a slow cooker?
Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles in the last 30 minutes of cooking.
Can I freeze this soup?
Yes, but it’s best to freeze it without the noodles. Cooked noodles can become mushy when thawed and reheated. Add fresh noodles when you’re ready to serve.
Summary
This old fashioned beef noodle soup is a timeless classic that’s both nourishing and delicious. With tender beef, hearty vegetables, and comforting noodles, it’s the perfect meal for any day of the week.