This old-fashioned Beef Noodle Soup is loaded with slow-simmered, fork-tender beef, vegetables, and thick egg noodles in a rich, savory broth. It’s made entirely on the stovetop in one pot for a hearty, comforting meal in itself.
This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
Pin this now to find it later
Pin ItWhy You’ll Love This Recipe
If you love a cozy bowl of homemade chicken noodle soup, think of this Beef Noodle Soup as its heartier, beefier cousin. Browning the beef and letting it slowly simmer with the vegetables creates a rich, deeply savory broth, and the thick egg noodles make it especially satisfying. This is definitely not a light soup. It’s a stick-to-your-ribs meal that’s perfect with a warm loaf of crusty bread.
- Rich, beefy flavor: Browning the beef and slowly simmering it creates a deeply savory broth.
- Tender, satisfying texture: Fork-tender beef and hearty frozen egg noodles added straight from the freezer make this soup especially filling.
- Classic comfort food: It has all the cozy appeal of chicken noodle soup, with a heartier beef twist.
- A meal in one: Beef, vegetables, and noodles make it substantial enough to serve on its own.
Ingredient Notes
- Beef: Look for beef stew meat or a boneless beef chuck roast and cut it into bite-size pieces. Chuck is ideal for soup because it becomes wonderfully tender during the long simmer.
- Egg noodles: For a true, old-fashioned result, I love to use Reames Homestyle Egg Noodles. These thick, hearty frozen noodles can be addded to soups right from the freezer and they have a homemade-style texture that makes this soup super cozy and satisfying. Look for them in the freezer section of your grocery store. If you can’t find them, you can substitute dried wide or extra-wide egg noodles; just adjust the cooking time according to the package instructions.
- Broth: For a rich, flavorful broth, I recommend using reduced sodium Better Than Bouillon Beef Base prepared according to the directions on the jar. A good-quality low-sodium beef broth will also work.
- Tomato paste: Adds richness and depth to the broth without making the soup taste overly tomato-y.
- Vegetables: A classic combination of aromatics including onion, carrots, celery, and garlic cloves creates the flavorful base for the soup.
- Seasonings: Paprika, dried thyme, garlic powder, salt, black pepper, and a bay leaf add plenty of flavor. Use regular sweet paprika, not smoked paprika, for the classic flavor we’re after.
- Worcestershire sauce: Adds a savory, umami boost that works especially well with beef.
- Fresh parsley: Stirred in at the end for a fresh pop of color and flavor.
How to Make Beef Noodle Soup
- Brown the beef. Toss the beef with the spices and cook it in oil in a Dutch oven until nicely browned. Transfer it to a plate and set aside.
- Cook the vegetables. Add the onion, carrots, and celery and cook until they begin to soften.
- Add the flavorings. Stir in the garlic and tomato paste and cook briefly.
- Return the beef. Add the browned beef back to the pot along with the thyme and bay leaf.
- Add the broth and simmer. Stir in the beef broth and Worcestershire sauce. Bring to a boil, then reduce the heat, cover with the lid, and simmer until the beef is tender.
- Add the noodles. Stir in the frozen egg noodles and cook until tender. Remove the bay leaf, stir in the parsley, and season to taste before serving.
Valerie’s Tips
- Cut the beef into soup-size pieces. Stew meat can be cut into fairly large chunks, so I like to trim the pieces down a bit before cooking. Think soup, not stew. Smaller pieces are easier to eat by the spoonful.
- Brown the beef well. Thorough browning is key to developing deep, rich flavor in the finished broth, so avoid overcrowding the pot and work in batches if needed.
- Boost the beef flavor. Before serving, taste the broth and, if you’d like a deeper, more savory flavor, stir in a little additional Better Than Bouillon Beef Base to taste.
- Cook until the beef is tender. Keep the soup at a gentle simmer and give the beef enough time to become tender before adding the noodles.
- Adjust the broth as needed. Reames noodles absorb quite a bit of liquid as they cook. If the soup becomes thicker than you’d like, stir a little water or additional broth.
Storage Tips
Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb broth as the soup sits, so expect the leftovers to thicken.
Reheat: Reheat gently on the stove over medium-low heat or in the microwave. Add additional beef broth or water as needed to loosen the soup to your desired consistency.
Freeze: For the best texture, freeze the soup before adding the noodles. Thaw it overnight in the refrigerator, reheat it on the stove, and add the noodles as directed in the recipe.
Sign up for my free newsletter and join me on Facebook, Instagram and Pinterest for for all the latest recipes and more cooking inspiration!
Old Fashioned Beef Noodle Soup
This old-fashioned Beef Noodle Soup is loaded with slow-simmered, fork-tender beef, vegetables, and thick egg noodles in a rich, savory broth. It’s made entirely on the stovetop in one pot for a hearty, comforting meal in itself.
Ingredients
- 1½ to 1¾ pounds beef stew meat
- ½ teaspoon garlic powder
- ½ teaspoon paprika, regular, not smoked
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil, divided
- 2 cups chopped carrots
- 1 cup diced yellow onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups low-sodium beef broth, I recommend Better Than Bouillon Beef Base for a rich beef broth (see note)
- 12 ounces Reames Homestyle Egg Noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Cut the chunks of the stew meat into small, bite-size pieces (about ½-inch).
- In a small bowl, combine the garlic powder, paprika, salt, and black pepper.
- Heat 2 tablespoons olive oil in a large Dutch oven over MEDIUM-HIGH heat. Add half of the beef and season with half of the seasoning mixture. Cook, stirring occasionally, until browned. Transfer the browned beef to a plate and repeat with the remaining beef and seasoning mixture, adding a little more olive oil, if needed.
- Add the remaining 1 tablespoon olive oil to the empty pot and place it over MEDIUM heat. Add the carrots, onion, and celery and cook for about 4 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste and cook, stirring constantly, for 1 to 2 minutes.
- Return the beef and any accumulated juices to the pot. Add the Worcestershire sauce, thyme, bay leaf, and broth.
- Increase the heat and bring the mixture to a boil. Reduce the heat to LOW, cover, and simmer for 1½ to 2 hours, or until the beef is fork tender.
- Add the frozen egg noodles and continue cooking, uncovered, for 20 to 30 minutes, stirring occasionally, until the noodles are tender.
- Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. If you’d like a richer broth, stir in a little additional Better Than Bouillon to taste.
- Stir in the parsley and serve.
Notes
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days. The noodles will continue to absorb broth as the soup sits, so expect the leftovers to thicken.
Reheat: Reheat gently on the stove over medium-low heat or in the microwave. Add additional beef broth or water as needed to loosen the soup to your desired consistency.
Freeze: For the best texture, freeze the soup before adding the noodles. Thaw it overnight in the refrigerator, reheat it on the stove, and add the noodles as directed in the recipe.
Nutrition
Calories: 297kcal | Carbohydrates: 38g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 717mg | Potassium: 929mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5645IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
