Description

A hearty and comforting Beef Noodle Soup featuring tender seared stew meat, sautéed mushrooms, fresh vegetables, and flavorful beef broth combined with egg noodles. This recipe uses a stovetop slow simmer method to ensure melt-in-your-mouth beef and rich, savory flavors in every bowl.

Ingredients

Scale

Meat and Mushrooms

12 oz. mushrooms (sliced, rinsed, dried)
2 lbs. stew meat (cut into 1-inch cubes, trimmed of large fat pieces)

Seasonings and Spices

¼ cup flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon onion powder
1 teaspoon mustard powder
½ teaspoon dried thyme
½ teaspoon dried rosemary

Liquids and Sauces

½ cup dry red wine
3 tablespoons butter
7 cups beef broth
1 cup chicken broth (or additional beef broth)
1 tablespoon Worcestershire sauce

Vegetables

1 yellow onion (diced)
¾ cup carrots (diced)
2 ribs celery (diced)
3 cloves garlic (minced)
¾ cup frozen peas

Pasta and Garnish

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

Oils

2–3 tablespoons olive oil

Instructions

Prepare Seasonings and Ingredients: Combine each set of seasonings and measure out all remaining ingredients before starting the cooking process to ensure smooth workflow.
Sauté the Mushrooms: Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add the sliced mushrooms and sauté for 3-4 minutes on each side, adding extra olive oil as needed. Sprinkle lightly with salt midway through cooking. Once cooked, set mushrooms aside.
Prepare the Beef: Cut stew meat into 1-inch cubes and remove large fat pieces, leaving marbling intact. Sprinkle the meat with prepared seasonings and toss to coat evenly. Then sprinkle with flour and toss again to coat the cubes.
Sear the Beef: Heat 1-2 tablespoons olive oil in the same pot over medium-high heat. In batches to avoid crowding, brown the beef cubes on each side for about 45 seconds. Add more oil if needed. The inside should remain red and cold. Transfer browned beef to a plate.
Deglaze the Pot: Add the dry red wine to the pot and set heat to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pot. Allow wine to reduce by half, about 4-5 minutes.
Sauté Vegetables: Add butter along with diced onions, carrots, and celery to the pot. Cook and soften the vegetables for about 5 minutes. Then add minced garlic, Worcestershire sauce, and the remaining soup seasonings. Cook all together for 2 more minutes.
Add Broth and Simmer: Pour in beef broth, chicken broth, and add the bay leaf. Bring mixture to a boil, then reduce heat to a gentle simmer.
Slow Cook the Soup: Return the seared beef and any accumulated juices to the pot. Partially cover and let the soup simmer gently over medium-low heat for 1 hour, stirring occasionally and adjusting heat to prevent boiling. This slow cooking tenderizes the beef and concentrates the broth flavors.
Cook Noodles and Add Peas: While the soup simmers, boil the egg noodles separately in salted water according to package instructions. Add frozen peas to the soup during the noodle cooking time. Drain noodles once done.
Finish the Soup: Stir the cooked mushrooms into the soup and remove the bay leaf. Add cooked noodles to serving bowls, ladle hot soup over them, garnish with parsley, and serve immediately.

Notes

For a slow cooker version, follow the blog’s slow cooker instructions to adapt this stovetop recipe.
The chicken broth can be substituted with more beef broth for a richer flavor.
Cooking noodles separately prevents them from absorbing too much broth and keeps them from becoming mushy.
French stew cuts like chuck or shoulder work best for the beef stew meat.
Dry red wine helps deglaze the pan and adds depth; if preferred, a non-alcoholic substitute like grape juice can be used but will alter flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Beef Noodle Soup, Hearty Soup, Comfort Food, Stew Meat Soup, Mushroom Beef Soup, Easy Soup Recipe