Description
This hearty Beef Noodle Soup features tender stew meat cooked in a rich broth with mushrooms, vegetables, and egg noodles, creating a comforting and flavorful meal perfect for any season.
Ingredients
Scale
Soup
- 12 oz. mushrooms, sliced, rinsed, and dried
- 2–3 tablespoons olive oil
- 2 lbs. stew meat, cut into 1-inch cubes
- ¼ cup flour
- ½ cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
- 3 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 7 cups beef broth
- 1 cup chicken broth (or additional beef broth if preferred)
- ¾ cup frozen peas
- 2 cups uncooked egg noodles (about 4 oz.)
- Parsley, for garnish
Meat Seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Soup Seasoning
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Instructions
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a soup pot over medium-high heat. Add the sliced mushrooms and sauté for 3-4 minutes on each side, adding a splash of olive oil if needed. Sprinkle with a little salt halfway through cooking for enhanced flavor. Set the mushrooms aside once cooked.
- Prepare the Beef: Cut the stew meat into 1-inch cubes, removing any large pieces of fat but keeping marbled fat intact. Combine the meat seasonings together, sprinkle evenly over the meat, and toss to coat. Then sprinkle flour over the meat and toss again to coat the cubes lightly.
- Brown the Beef: Heat 1-2 tablespoons of olive oil in the same pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding and brown each side for about 45 seconds. Add oil as needed. Transfer the browned meat to a plate; the inside should remain red or cold.
- Deglaze and Prepare Vegetables: Pour the red wine into the pot and use a silicone spatula to scrape the bottom and sides, loosening browned bits. Let the wine reduce by half, about 4-5 minutes. Add butter, diced onions, carrots, and celery; cook until softened, approximately 5 minutes. Stir in garlic, Worcestershire sauce, mustard powder, thyme, and rosemary; cook for another 2 minutes.
- Add Broth and Simmer: Pour in the beef broth and chicken broth, add the bay leaf, and bring the mixture to a boil. Reduce heat to a gentle simmer and return the seared beef along with any juices. Partially cover and simmer gently on medium-low heat for 1 hour, stirring occasionally and adjusting heat to prevent boiling. This slow simmer tenderizes the meat and concentrates the broth.
- Cook Noodles and Add Peas: While the soup simmers, boil the egg noodles separately in salted water according to package instructions, then drain. During the last few minutes of simmering, add frozen peas to the soup.
- Finish the Soup: Stir the cooked mushrooms into the soup and remove the bay leaf. To serve, place cooked noodles in bowls and ladle the hot soup on top. Garnish with fresh parsley and enjoy immediately.
Notes
- For tender beef, use sirloin or tenderloin roasts for quicker cooking, or chuck roast and rump roast for slow cooker methods.
- If avoiding wine, substitute with equal parts beef broth and 2 tablespoons red wine vinegar or use dry white wine.
- The chicken broth adds depth to the flavor; use all beef broth if preferred.
- Cooking mushrooms separately preserves their texture and flavor, preventing them from becoming rubbery in the soup.
- Use Riesa Wavy Egg Noodles or a similar egg noodle variety for best results.
- Tenderize whole cuts of beef with a meat mallet before cubing for extra tenderness.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze up to 3 months; freeze noodles separately to avoid mushiness.
- Slow cooker instructions: After browning beef and deglazing, transfer ingredients to slow cooker and cook on low for 7½ to 8 hours or high for 3½ to 4 hours.
