Beef Noodle Soup
Homemade Beef Noodle Soup has tender bites of beef, tomatoes and red wine in a rich and savory broth. This easy soup recipe is the best cozy winter meal. Stovetop, Instant Pot and slow cooker instructions included.
Serve this warm and comforting soup with Garlic Bread, my Mom’s Old Fashioned Corn Bread or Homemade Biscuits. If chicken soup falls more in line with your taste preferences then you will love my Homemade Chicken Noodle Soup, Mom’s Chicken Gumbo Soup or Lemon Chicken Soup.
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What Makes a Flavorful Beef Soup (Hint…It’s the Ingredients)
- Chuck Roast roast is a tough cut of beef with great flavor that turns into tender melt-in-your-mouth pieces of beef when slow cooked. Additionally, cutting the roast into cubes, salting and then searing the beef creates a crust on the beef that packs of huge punch of flavor into the soup.
- Have you ever noticed that so many winter casseroles, soups and stews call for onion, garlic, celery and carrots. These are Aromatic Vegetables and they add an incredible depth of flavor.
- The dried Herbs (marjoram, basil, oregano, thyme and bay leaves) used in this recipe add a rich taste. Or in other words, they make the personality of this soup highly appealing.
- Adding Worcestershire sauce brings in a salty, savory acidity that gives the soup a rounded flavor.
- Using both tomato paste and canned tomatoes adds both a layer of sweetness and acidity that enhances the flavor of the soup.
- Beef stock is a great way intensify the beef flavor of this soup.
Non Soggy Noodles for Soup
This Beef Noodle Soup recipe makes a large pot of soup. Because of this, having leftovers is a high probability. Here are a few suggestions to avoid soggy and overly soft noodles when only a few people are eating.
- Cook the 8 ounces of pasta that the recipe calls for, drain and then drizzle with olive oil and sprinkle with salt and pepper. Let people serve the amount of pasta that is desirable to their individual bowls before adding the soup.
- Once the soup is cooked, divide half of it into a separate container and then cook 4 ounces of pasta in the soup that will be eaten immediately. The next day reheat the second portion of soup and cook the next 4 ounces of pasta.
How To Make Beef Noodle Soup
- Working in batches sear beef cubes that have been salted and sprinkled with pepper in 2 tablespoons of high heat oil over medium high heat. Remove from pan and set aside.
- To the same pan add diced onion and sauté for approximately 3-4 minutes.
- Add red wine to onions and scrape down any browned bits from the bottom of the pan. Stir in garlic, Worcestershire sauce and tomato paste to the onions.
- To the onion mixture add herbs, celery, carrots, 32 ounces of beef broth and seared beef cubes. Stir well and bring to boil.
- Once boiling, lower temperature down to the lowest heat, cover and simmer until beef cubes are tender, about 1- 1 1/2 hours.
- Towards the end of simmering cook the sliced mushrooms with 1 tablespoon oil in a frying pan over medium high heat.
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To the pot of soup add cooked mushrooms, canned tomatoes, peas, carrots, green beans and remaining beef broth. Increase to a medium high heat. Add pasta and continue cooking until pasta is al dente. Remove from heat and serve immediately.
Instant Pot Instructions
Working in batches, use the sauté function to sear the beef cubes. Once the beef is seared, remove from liner and sauté onions until slightly translucent. To the onions add red wine and using a spatula break up any browned bits from the bottom of the liner. Turn off sauté feature. To the liner add garlic, Worcestershire sauce, tomato paste, herbs, celery, carrots and sliced uncooked mushrooms. Stir in the full amount of beef broth and close the Instant Pot lid with the pressure valve to sealed. Cook on high pressure for 12 minutes with a 15-20 minute natural release. Carefully open the pot and add green beans, corn and peas. Close the lid and let sit for 5 minutes to warm up the veggies.
In a separate large pot of water cook the pasta and add desired amount to individual portions. (See “Non Soggy Noodles for Soup” section above.)
Note: It is best to let the frozen green beans, corn and peas sit at room temperature to defrost while preparing the soup.
Slow Cooker Instructions
Sear the beef and sauté onions on the stovetop following the recipe instructions below. To the slow cooker liner add the beef, onions, wine, garlic, Worcestershire sauce, tomato paste, herbs, celery, carrots and beef broth. Stir well and then cook on low for 8-10 hours or high for 4-5 hours. In the last 10-15 minutes of cooking stir in the green beans, peas and corn. Also, cook pasta in a large pot of water on the stovetop and add desired amount to individual portions. (See “Non Soggy Noodles for Soup” section above.)
Commonly Asked Questions
Should this soup be thickened and how do you do it?
Thickening soup turns it into a stew like consistency and is more of a personal preference. This recipe is written so that the final product has a soup consistency. However, to thicken simply salt and pepper the beef cubes and then coat in flour before searing.
Can this soup be made ahead of time?
This Beef Noodle Soup can absolutely be made a day in advance. To do so follow the directions as written but do not add the mushrooms, green beans, peas, corn and noodles until the next day. To do so, bring the soup to a boil and then lower to a simmer and proceed with the directions as written.
Can Beef Noodle Soup be frozen?
Leftover Beef Noodle Soup freezes beautifully for easy dinners at a later date. Let the soup cool slightly and then transfer to a glass freezer container. Freeze for up to 4 months and then let defrost in the refrigerator a day before serving. Reheat the soup either on the stovetop or in a microwave safe dish.
How do I make this soup with fresh noodles?
Cooking fresh noodles is done similarly to cooking dried noodles. Cook in a large pot of boiling water. However, the cooking time is only 1-3 minutes whereas dried pasta usually takes 8-12 minutes.
Are bone broth, stock and beef broth the same thing?
In short yes, they are essentially the same thing. The main difference with bone broth verses the other two is the higher amount of collagen that bone broth contains due to its longer cooking time. For this recipe any of the three may be used.
More Comforting Beef Recipes
Peposo (Tuscan Black Pepper Red Wine Stew)
Beef Noodle Soup
Ingredients
- 2 pounds chuck roast *cut into bite sized cubes, See Note #1 below
- 3 tablespoons oil *2 tablespoons for searing the beef and 1 for the mushrooms, See Note #2 below
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 large brown onion (aka yellow onion) *diced, about 3 cups
- 1/4 cup red wine
- 6 garlic cloves *crushed or minced, about 1 1/2-2 tablespoons
- 1/2 tablespoon Worcestershire sauce
- 1 heaping tablespoon tomato paste
- 2 teaspoons marjoram
- 2 teaspoons thyme
- 2 teaspoons basil
- 2 teaspoons oregano
- 2 bay leaves See Note #3 below
- 3 celery stalks *diced, about 1 cup
- 2 large carrots *diced, about 2 cups
- 64 ounces beef broth
- 2 cups frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 16 ounces sliced mushrooms *either button or cremini
- 1 28 ounce can diced tomatoes
- 8 ounces noodles
Instructions
- Cut the chuck roast into cubes and pat dry with a paper towel. Salt and pepper beef cubes.
- Add 2 tablespoons oil to a large enameled dutch oven or stockpot and heat over medium high heat. Working in batches and making sure to not overcrowd the pan, add beef and sear on all sides. Remove beef and set aside. See Note #4 below.
- To the pan add onion and sauté with the same heat until slightly translucent on the edges, about 3-4 minutes. To the onions add red wine and stir well making sure to break up the brown bits on the bottom of the pan.
- To the pan add the garlic, Worcestershire sauce and tomato paste. Stir well.
- Add the herbs, celery and carrots. Stir well and then pour in half of the beef broth and add the seared beef cubes. Bring to a boil over high heat and then lower to a simmer. Cover and cook stirring occasionally until beef is tender, about 1- 1 1/2 hours.
- Once the beef is tender place a large frying pan with 1 tablespoon of oil over medium high heat. Add mushrooms in one layer and let cook for a few minutes before moving. Stir and continue cooking until they are tender and have lost most of their moisture, about 7-8 minutes.
- To the pot of soup add cooked mushrooms, canned tomatoes, peas, carrots, green beans and remaining beef broth. Increase to a medium high heat. Add pasta and continue cooking until pasta is al dente. Remove from heat and serve immediately. See Note #5 below.
Notes
- Cook the 8 ounces of pasta that the recipe calls for, drain and then drizzle with olive oil and sprinkle with salt and pepper. Let people serve the amount of pasta that is desirable to their individual bowls before adding the soup.
- Once the soup is cooked, divide half of it into a separate container and then cook 4 ounces of pasta in the soup that will be eaten immediately. The next day reheat the soup and cook the next 4 ounces of pasta.Â
Am making your vegetable noodle soup now. one of the last ingredients to add is canned tomatoes but dont see them listed in the ingredient list. What to do?
Hi Chris. Thank you so much for catching that mistake and I apologize for the hassle. I have updated the recipe card. The amount is a 28 ounce can of diced tomatoes. However, the soup will still be delicious with a smaller can.
We had this for dinner and everyone loved it. It’s so hearty and full of flavor. It was perfect with the Sourdough Baguettes.
It is one of our favorites during the chilly weather months. Thank you so much for taking the time to make the recipe and coming back to comment and rate it.
This soup is bland.I won’t make it again
Thank you for your feedback Bertha.