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
Scale
Beef and Noodles
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- 1/2 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
- 3/4 cup carrots, chopped or sliced
- 2 ribs celery, chopped or sliced
- 4-6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/4 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 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 1/2 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 1/2 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
