There’s something soothing about a warm, hearty bowl of soup that just wraps you up in comfort. This Beef Noodle Soup Recipe brings together tender beef, rich broth, and perfectly cooked noodles, making it a truly special meal for any day you need a little extra coziness.
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Why You'll Love This Recipe
I’ve made a number of beef soups, but this Beef Noodle Soup Recipe holds a special place in my meal rotation. It’s a little bit luxurious with the creamy broth and fire roasted tomatoes, yet still so homey and satisfying.
- Melt-in-your-mouth beef: Slow baking the beef turns it tender and flavorful, no chewy bites here.
- Creamy broth with a kick: The combination of Dijon mustard, Worcestershire sauce, and soy sauce builds complex, savory layers.
- Perfect noodles every time: Cooking noodles separately keeps them al dente and prevents them from getting soggy.
- Versatile and comforting: You can easily customize the veggies or adjust the spice level to suit your tastes.
Ingredients & Why They Work
This recipe strikes a lovely balance between rich proteins, fresh veggies, and a creamy, well-seasoned broth. Each ingredient plays its part, making the soup satisfyingly hearty but never heavy.
- Top sirloin steak: I love this cut because it’s lean yet tender when slow-cooked, perfect for that deep beefy flavor.
- Egg noodles: Their sturdy texture holds up well in the soup and soaks up the flavors without turning mushy.
- Onion, carrots & celery: Classic mirepoix vegetables add sweetness and depth to the broth.
- Garlic & red pepper flakes: Garlic brings warmth, while the flakes add a subtle spicy touch—you can always tweak the heat!
- Flour: Used to make a roux, it helps thicken the soup and add body.
- Beef base (or bouillon): This amps up the beef-ness of the broth—just use broth if you prefer a cleaner option.
- Worcestershire, soy sauce & Dijon mustard: These give the broth complex umami notes and a hint of tang.
- Dried herbs & paprika: They round out the flavor profile beautifully, adding earthiness and a bit of smoky sweetness.
- Half and half or evaporated milk: This creates that creamy, luscious finish I adore in this soup.
- Fire roasted diced tomatoes: They cut through the richness with a little acidity and bring a subtle smoky flavor.
- Frozen petite peas: Added at the end for a pop of color and gentle sweetness.
Make It Your Way
I love mixing things up with this Beef Noodle Soup Recipe depending on what I have on hand or what flavors I’m craving. Don’t hesitate to put your personal spin on it!
- Vegetable swap: Sometimes I swap out peas for green beans or add mushrooms for extra earthiness.
- Spice level: If you prefer a little more heat, add more red pepper flakes or even a dash of hot sauce at the end.
- Dairy alternative: I’ve made it with coconut milk for a dairy-free twist, though it shifts the flavor profile a bit.
- Noodle choice: Udon noodles also work beautifully for a chewier bite.
Step-by-Step: How I Make Beef Noodle Soup Recipe
Step 1: Sear the Beef for Maximum Flavor
Start by seasoning the sirloin pieces with salt and pepper. Heat half the oil in a heavy Dutch oven until it’s shimmering hot. Brown the beef in batches—don’t overcrowd the pan or it will steam instead of sear. Aim for a deep golden crust on all sides; this builds the flavor base for your soup and keeps the beef moist during baking. Set aside once browned.
Step 2: Sauté the Vegetables and Build Your Roux
Use the beef drippings to melt butter and add olive oil for richness. Sauté the onions, carrots, and celery over medium-high heat until the onions are soft and translucent, about 8 minutes. Add minced garlic and red pepper flakes for just 30 seconds — garlic burns easily and turns bitter, so stay vigilant here. Then lower the heat, sprinkle in the flour, and cook it until it loses its raw smell, about 1-2 minutes. This step thickens your soup and gives it a velvety texture.
Step 3: Add Broth and Seasonings, Then Bake
Slowly add water while scraping up those tasty browned bits stuck to the bottom. Stir in beef base, Worcestershire, soy sauce, Dijon, and herbs. Return the seared beef to the pot, bring it to a gentle simmer, cover, and slide it into the oven at 325°F. Let it bake for 90 minutes so the beef becomes tender and the flavors meld perfectly — patience pays off here!
Step 4: Cook the Noodles Separately
About 20 minutes before the beef is done, get your egg noodles going in salted boiling water. Cook just until al dente — the noodles will finish cooking slightly when combined with the hot soup. Drain and toss lightly with olive oil if you need to hold onto them until the soup’s ready. Trust me, this little trick prevents them from sticking or getting mushy.
Step 5: Add Cream, Tomatoes, and Peas
Back on the stove, whisk cornstarch into the half and half to keep the soup silky and thick. Stir this into the soup along with the fire roasted tomatoes. Bring it to a gentle simmer for about 3 minutes, then toss in the peas right at the end so they keep their bright color and fresh bite.
Step 6: Combine and Season
Stir in your noodles and give everything a taste. Adjust salt and pepper as needed — remember, seasoning at the end ensures the flavors are balanced and vibrant right before serving.
Top Tip
From countless batches of this soup, I’ve learned that slow cooking the beef in the oven and cooking the noodles separately are game changers. These steps keep textures perfect and flavors super rich.
- Searing is essential: Don’t rush this step — it locks in juices and builds the soup’s flavor foundation.
- Don't overcook noodles: Al dente noodles maintain their bite and don’t turn into mush when added to hot soup.
- Simmer gently: Avoid boiling after adding cream to prevent curdling and keep the broth silky.
- Use fresh herbs for garnish: It really brightens up the rich, hearty flavors at serving time.
How to Serve Beef Noodle Soup Recipe
Garnishes
I always sprinkle chopped fresh parsley on top—it adds a fresh, herby note that balances the creaminess. Sometimes I add a squeeze of lemon juice for brightness or a few cracks of fresh black pepper. Crusty bread on the side is a must for mopping up every last bit!
Side Dishes
Light, crisp salads work beautifully—something like a simple arugula salad with lemon vinaigrette keeps it fresh. I’ve also paired this soup with steamed green beans or roasted Brussels sprouts for a colorful meal.
Creative Ways to Present
For family dinners or when friends come over, serving the soup in rustic mugs or bread bowls made from hollowed-out sourdough always impresses. It’s cozy, fun, and makes every bite feel special.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to four days. I keep the noodles separate or coated lightly with olive oil to prevent them from sticking together and getting soggy.
Freezing
Freezing this soup can be a bit tricky because of the noodles and creamy broth. I usually freeze the soup base—made with evaporated milk instead of half and half—and leave out the noodles. When thawed, I add freshly cooked noodles for the best texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring often to prevent scorching. If the soup has thickened too much, whisk in a splash of water or broth. Add noodles at the end to keep them perfectly tender.
Frequently Asked Questions:
Absolutely! Chuck roast or brisket work well too if you adjust the cooking time until the beef is tender. Just make sure to cut the meat into bite-sized pieces before cooking.
Cooking noodles separately keeps them from becoming mushy or overcooked in the soup. It allows you to control their texture perfectly and prevents them from absorbing too much broth and swelling up.
Yes! Follow the instructions through adding the broth, then transfer everything to your slow cooker. Cook on low for 8-10 hours or until the beef is tender. Add noodles and dairy afterwards to prevent them from breaking down too much.
Evaporated milk is a great substitute and holds up well in the soup. For dairy-free options, coconut milk works, but it will give a slightly different flavor profile. Always add the dairy slowly and gently simmer to avoid curdling.
Final Thoughts
This Beef Noodle Soup Recipe really feels like a warm hug on a chilly day — it’s one I come back to again and again when I want something comforting, satisfying, and just a little bit special. I hope you enjoy making it as much as I do and that it becomes a go-to in your kitchen too.
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Beef Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Beef Noodle Soup recipe features tender top sirloin steak simmered with aromatic vegetables in a creamy broth seasoned with Worcestershire and soy sauce, served with al dente egg noodles. Perfect as a hearty meal for cooler days, the steak is seared and slow-baked to melt-in-your-mouth tenderness, while the noodles are cooked separately to maintain perfect texture.
Ingredients
Beef and Noodles
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil, divided
- 2 cups egg noodles, or your favorite sturdy pasta
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- ¾ cup carrots, chopped or sliced
- 2 ribs celery, chopped or sliced
- 4-6 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- ¼ cup flour
- 5 cups water (or beef broth as per notes)
- 2 tablespoons beef base or beef bouillon (crush cubes if using)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Add Later
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- Salt and pepper to taste
Instructions
- Preheat and Season Beef: Preheat your oven to 325 degrees F. Toss the chopped sirloin steak with 1 teaspoon salt and ½ teaspoon pepper while still on the cutting board to season the beef evenly.
- Sear Beef: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Once hot, add half the beef pieces and sear each side until deeply golden, about 4 minutes total. Remove with a slotted spoon and repeat with the remaining beef, leaving all drippings in the pot.
- Sauté Vegetables: To the drippings, melt 2 tablespoons butter with 1 tablespoon olive oil over medium-high heat. Add chopped onions, carrots, and celery, sautéing until onions are softened, approximately 8 minutes. Add minced garlic and red pepper flakes, and cook for 30 seconds more, stirring frequently.
- Make Roux: Reduce heat to medium and sprinkle in the flour. Cook for 1-2 minutes, stirring constantly, until the raw flour smell disappears and it forms a roux.
- Add Broth and Seasonings: Lower heat to low and slowly pour in the water while scraping the browned bits off the bottom of the pan. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Add the seared beef back into the pot and stir to combine.
- Bake Soup: Bring the mixture to a gentle simmer, cover the pot with a lid, and transfer to the preheated oven. Bake for 90 minutes or until the beef is very tender and melt-in-your-mouth. During the last 20 minutes, prepare the egg noodles separately.
- Cook Noodles: Boil the egg noodles in salted water until just al dente, checking slightly before the package time to avoid overcooking. Drain and toss with a little olive oil if not serving immediately to prevent sticking.
- Add Dairy and Tomatoes: Once beef is tender, transfer the pot back to the stovetop over medium heat. Whisk half and half with cornstarch until smooth, then stir into the soup along with the fire-roasted diced tomatoes. Bring to a gentle simmer and cook for about 3 minutes until slightly thickened. Add frozen peas during the last minute of cooking.
- Combine and Serve: Stir in the cooked noodles and adjust seasoning with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot for a comforting meal.
Notes
- Replace the 5 cups of water with 5 cups of reduced sodium beef broth and omit the beef base or bouillon to enhance flavor.
- For a slow cooker method: follow instructions up to adding beef to soup, then transfer to slow cooker with 4 cups water and 1 ½ tablespoons beef concentrate. Cook on HIGH 4-6 hours or LOW 8-10 hours until beef is tender, then continue with the final steps.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- For meal prep, you can prepare the full recipe ahead, refrigerate individual components, or assemble the soup up to adding beef and refrigerate overnight, then bake when ready.
- Freezing is not recommended for the full soup due to texture changes in noodles and creamy broth; instead, freeze the soup without noodles and use evaporated milk. Add freshly cooked noodles when reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
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