Beef Noodle Soup

Tender beef chunks, egg noodles, carrots, celery, and tomatoes simmered in flavorful herb-infused beef broth. Cozy and comforting soup recipe for the Fall!

4.87 from 15 votes

Print Pin

Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: servings

Calories: 358kcal

Author: MinShien

Ingredients

1.5 lbs beef chuck cubed
1 tsp salt plus more to taste
1/2 tsp black pepper plus more to taste
1 tsp cooking oil
8 cups beef bone broth
1 sprig thyme
1 bay leaf
4 cloves garlic
1 1/2 cups water
3-4 stalks carrots peeled, sliced
2-3 stalks celery sliced
14 oz petite diced tomatoes
4 oz egg noodles
2 tsp granulated sugar
1 tsp parsley chopped, optional

Instructions

Season cubed beef chuck with ~1 tsp of salt and ~1/2 tsp of black pepper.
Heat a large pot or Dutch oven 6 qt or larger with cooking oil under medium high heat. Once oil is heated, add cubed beef and sear on all sides until browned. Beef does not have to be fully cooked through at this time.
Add beef broth and bring to a boil. Add thyme, bay leaf and garlic cloves. Lower heat to medium low, cover lid partially (give it some room to breathe if not it may bubble over), and cook for 1.5 hours.
Remove lid. Discard herbs and garlic (if you can find them).
Add 1/2 cup of water (or more/less, depending on how much your broth dried out). Bring heat to medium high, and bring broth to a boil again.
Add diced tomatoes, celery and carrots. Stir and bring to a boil, then cook for ~10 minutes.
Add egg noodles, and cook based on package instructions (usually 6-9 minutes), or until they are tender.
Add sugar, stir. Then add salt and pepper to taste to open up the flavors in the soup.
Remove from heat. Garnish with parsley and serve. Enjoy!

Nutrition

Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!