Here’s a comforting, homemade Beef Noodle Soup — rich broth, tender beef, and hearty noodles.
🍲 Beef Noodle Soup
Ingredients
- 1 lb stew beef (or chuck), cut into small cubes
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 cups beef broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1½ cups egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- Salt & black pepper to taste
- Optional: 1 tbsp Worcestershire sauce, fresh parsley
Instructions
1️⃣ Brown the beef
- Heat oil in a large pot over medium-high heat.
- Season beef with salt and pepper.
- Brown on all sides (about 5–7 minutes).
2️⃣ Build the broth
- Add onion and cook 2–3 minutes.
- Stir in garlic for 30 seconds.
- Add broth, thyme, bay leaf, and Worcestershire (if using).
- Bring to a boil, then reduce to a simmer.
3️⃣ Simmer
- Cover and simmer 45–60 minutes until beef is tender.
4️⃣ Add vegetables & noodles
- Add carrots and celery. Cook 10 minutes.
- Stir in egg noodles and cook 6–8 minutes until tender.
5️⃣ Finish
- Remove bay leaf.
- Adjust salt and pepper.
- Garnish with parsley.
💡 Tips
- For richer flavor, add a splash of soy sauce.
- If making ahead, cook noodles separately to prevent them from soaking up all the broth.
- Freezes well (without noodles).
If you’d like, I can also give you:
- A quick 30-minute version
- A slow cooker version
- Or a version using leftover roast beef 😊
