Ingredients

12 oz. mushrooms (sliced, rinsed, dried)

2-3 tablespoons olive oil

2 lbs. stew meat (cut into 1-inch cubes, see blog post for best cuts)

¼ cup flour

½ cup dry red wine

3 tablespoons butter

1 yellow onion (diced)

¾ cup carrots (diced)

2 ribs celery (diced)

3 cloves garlic (minced)

1 tablespoon Worcestershire sauce

1 bay leaf

7 cups beef broth

1 cup chicken broth (or more beef broth)

¾ cup frozen peas

2 cups egg noodles (uncooked, about 4 oz.)

Parsley (to garnish)

½ teaspoon each: salt, black pepper, garlic salt, celery salt, onion powder

1 teaspoon mustard powder

½ teaspoon each: dried thyme, dried rosemary

Instructions

Step 1: Combine each set of seasonings and measure out all ingredients before you begin cooking.

Step 2: Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add the mushrooms and sauté on each side for 3-4 minutes, adding more oil if needed. Sprinkle with a bit of salt halfway through, then set aside once cooked.

Step 3: Toss the stew meat cubes with the seasoning mix and then with flour until fully coated.

Step 4: Heat 1-2 tablespoons olive oil in the same pot over medium-high heat. Brown the beef in batches without overcrowding, about 45 seconds per side, adding oil as needed. The beef should remain red inside. Transfer browned beef to a plate.

Step 5: Pour the red wine into the pot and set heat to medium. Use a spatula to scrape up any browned bits from the bottom and sides. Let the wine reduce by half, about 4-5 minutes.

Step 6: Add butter, onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic, Worcestershire sauce, and soup seasonings; cook for another 2 minutes.

Step 7: Add beef broth, chicken broth, and the bay leaf. Bring to a boil, then reduce heat to a gentle simmer.

Step 8: Return the browned beef and any juices to the pot. Partially cover and simmer gently over medium-low heat for 1 hour, stirring occasionally. Adjust heat to prevent boiling.

Step 9: While the soup simmers, cook egg noodles in a separate pot of salted boiling water according to package instructions. Drain when done.

Step 10: Add frozen peas and cooked mushrooms to the soup. Remove and discard the bay leaf.

Step 11: To serve, place cooked noodles in bowls and ladle the hot soup over them. Garnish with parsley and enjoy.

Tips & Variations

Sear the beef in batches to ensure a good brown crust and avoid steaming the meat.

Use beef broth for both liquids if you prefer a richer, meatier flavor without adding chicken broth.

For a slow cooker version, brown the meat and vegetables first, then combine all ingredients and cook on low for 6-8 hours.

Add a splash of soy sauce or a pinch of smoked paprika for an extra layer of depth.

Substitute egg noodles with wide rice noodles or gluten-free pasta if desired.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of broth or water to loosen the noodles, as they absorb liquid over time. The noodles soften further if stored in the soup—if preferred, keep noodles separate and add when serving.

FAQs

Can I use a different type of meat?

Yes, you can substitute stew meat with chuck roast or short ribs cut into cubes. These cuts also become tender with slow cooking.

Why cook the noodles separately?

Cooking noodles separately prevents them from becoming overly soft or mushy in the soup. It also keeps the broth clearer and allows you to control noodle texture when serving.

Dinner

Hearty Beef Noodle Soup with Mushrooms and Vegetables Recipe

Introduction