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Easy Homemade Classic Beef Noodle Soup

Close-up of a white bowl filled with rich beef noodle soup, featuring tender beef chunks, egg noodles, and sliced carrots.
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Create a hearty and comforting bowl of classic beef noodle soup using simple steps. This recipe yields tender beef and noodles in a rich, savory broth, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 pound wide egg noodles
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  6. Return the browned beef to the pot. Pour in the beef broth and Worcestershire sauce. Add the dried thyme and dried rosemary.
  7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the beef is very tender.
  8. Increase the heat to medium and bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually 6 to 8 minutes, until they are tender. Do not overcook the noodles.
  9. Taste the soup and adjust seasoning with salt and pepper as needed.
  10. Ladle the hearty beef noodle soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a slow cooker option, brown the beef and sauté the vegetables on the stovetop first. Transfer everything except the noodles to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the egg noodles during the last 30 minutes of cooking time.
  • Use chuck roast or stew meat for the best tender results after slow simmering.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup during the last 10 minutes of cooking.

Nutrition

Find it online: https://cookerycommand.com/easy-beef-noodle-soup-recipe/