Description
Hearty and flavorful Beef Noodle Soup combining tender seared beef, aromatic herbs, vegetables, and creamy mushroom soup, simmered to perfection with egg noodles for a comforting meal perfect for any day.
Ingredients
Scale
Beef and Broth
- 2-3 lb beef roast
- Salt and pepper, to taste
- 2 tablespoons oil
- 8 cups low-sodium beef broth
- 1 envelope onion soup mix
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- 3-4 cloves garlic, minced
Vegetables and Soup
- 10.5 oz can cream of mushroom soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- Optional: sautéed mushrooms
Pasta
- 24 oz egg noodles
Instructions
- Prepare the Beef: Trim any large pieces of fat from the beef roast and cut into 1-inch cubes to ensure even cooking and better texture.
- Sear the Beef: Heat oil in a large pot or Dutch oven over high heat. Season the beef cubes with salt and pepper. Once the oil is hot, add the beef cubes and sear on all sides until nicely browned to lock in flavor.
- Simmer the Broth: Stir in the beef broth, onion soup mix, crushed dried rosemary, dried thyme, and minced garlic to the pot with the seared beef. Bring the mixture to a boil, then reduce the heat to low. Cover and let it cook gently for 1 hour to tenderize the beef and allow flavors to meld.
- Add Vegetables and Mushroom Soup: Mix in the cream of mushroom soup, chopped carrots, and celery. Continue cooking the soup covered for another 20 minutes to soften the vegetables.
- Cook the Noodles: Add the egg noodles to the soup and cook uncovered for 5 to 10 minutes, or until the noodles are tender but not mushy.
- Finish and Serve: If using sautéed mushrooms, stir them into the soup just before serving for extra depth of flavor. Serve hot and enjoy this comforting homemade beef noodle soup.
Notes
- Use low-sodium beef broth to control salt levels in the soup.
- Searing beef before simmering helps develop richer flavor and better texture.
- Optional sautéed mushrooms add an earthy taste but can be omitted for simplicity.
- Egg noodles can be substituted with other pasta shapes if preferred.
- For a thicker soup, reduce the broth quantity slightly or add less broth initially.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on stovetop.
