Beef Noodle Soup

Packed with flavor, this beef noodle soup recipe is the ultimate comfort food. It's hearty, savory, and full of tender beef and vegetables. The slow-simmered broth soaks into every bite of noodles and beef.

Course Dinner

Cuisine American

Keyword Leftover Prime Rib

Prep Time 15

Cook Time 1 30

Total Time 2 45

Servings Bowls

Calories 358kcal

Author Darcey Olson

Cost $17

Ingredients

Chile Verde Sauce

2-3 tbsp olive or avocado oil, divided
12 oz mushrooms, sliced *Note 1
1½-2 lb stew meat, cut into ½ inch cubes *Note 2
¼ cup flour
3 tbsp butter
1 large yellow onion, diced
3 sticks carrots, cut into ⅛ inch slices
2 stalks celery, cut into ¼ inch slices
1 tbsp minced garlic
½ tsp dried thyme
½ tsp dried rosemary
½ onion powder
1 tbsp worcestershire sauce
½ tbsp A1 Sauce *Note 4
1 bay leaf
7-8 cups beef broth, low sodium *Note 3
¾ cup frozen peas
2 cups egg noodles, uncooked
salt and black pepper, to taste
Optional garnish: parsley

Instructions

Add 1 tbsp oil to a large stock pot or dutch oven and pre-heat over medium high heat. Add mushrooms and sauté for 5-6 minutes until browned. Remove from the pot and set aside.
Turn the heat to high and add 1 tbsp oil. Pat dry the beef and toss with the flour. Once hot, add the beef to the pot and brown for 30-45 seconds on each side. Don't crowd the beef - It will take 3-4 batches. Add more oil in between, if needed. Remove from the pot and set aside.
Add the butter, onion, carrots, and celery and cook for 4-5 minutes, stirring frequently. Add the garlic for the last 30 seconds of cook time.
Add the Worcestershire sauce, A1 sauce, thyme, rosemary, and onion powder, and stir frequently for 1 minute.
Add 7 cups of beef broth and the bay leaf into the pot. If the broth doesn't cover the meat, add more broth (will vary on the pot you use). Bring to a boil, then reduce the heat to a simmer (medium-low).
Add the beef, and the juices released, to the pot. Cover about 75% of the pan with the lid and simmer for 1 hour, stirring occasionally. Turn the heat down to low if it starts to boil.
Towards the last 30 minute of cook time, cook the egg noodles in a separate pot of salted water according to the directions on the back of the package. Drain and add to the pot along with the peas, and mushrooms.
Taste and season with salt and pepper, to taste. Serve!

Notes

Note 1 - To cut down on prep time, skip browning the mushrooms separately and add them with the carrots/celery instead.

Note 2 - Any leftover beef roast will work in place of leftover prime rib. If you like a meat-heavy soup add 1.5 lbs. If you prefer less meat and more veggies, add 1 lbs of meat.

Note 3 - The total amount of broth needed depends on the size of the pot you use. Start with 3.5 cups and if the beef isn't covered in broth, add more. If you don't use low sodium broth, do not add more salt until the soup is done and you have the opportunity to taste it first.

Note 4 - I highly recommend adding it, but don't go buy a new bottle if you don't have one on hand. I've tested it both ways and both are delicious.

Nutrition