Old Fashioned Beef Noodle Soup

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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.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 297kcal

Author: Valerie Brunmeier

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.

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