Warm, tender, and packed with flavor, this Hearty Beef Noodle Soup Recipe is one of those dishes that hugs you from the inside out. It’s a comforting classic that’s perfect for cozy nights and feeding a crowd without any fuss.
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Why You'll Love This Recipe
I’ve made this soup countless times and it never fails to impress. The melt-in-your-mouth beef combined with the creamy broth and tender noodles is pure comfort food magic. Plus, it’s a total crowd-pleaser when friends come by.
- Unbeatable Flavor: Searing the beef and slow baking develops deep, rich flavors you just can’t get from a quick stew.
- Creamy yet Light: Using half and half plus a cornstarch slurry gives a luscious broth without feeling heavy or greasy.
- Perfect Texture: Cooking the noodles separately ensures they stay firm and don’t turn mushy in the soup.
- Flexible & Friendly: It’s easy to tweak for what you have on hand or your preferences—plus it stores beautifully.
Ingredients & Why They Work
This soup is all about balance—the beef provides hearty richness that’s perfectly complemented by fresh veggies and a silky broth. Here’s why each ingredient is key to making this Hearty Beef Noodle Soup Recipe sing.
- Top sirloin steak: Tender yet flavorful, this cut sears beautifully and becomes melt-in-your-mouth after baking—no tough chewy bites here.
- Egg noodles: Their sturdy texture holds up well in the soup without falling apart; cooking separately keeps them just right.
- Onion, carrots, celery: Classic soup veggies that bring natural sweetness and depth, developing those cozy flavors as they soften.
- Garlic & red pepper flakes: Add aromatic warmth with a gentle kick, never overpowering but utterly comforting.
- Flour: Creates a light roux to thicken the broth and give it that velvety texture you want in a hearty soup.
- Beef base or bouillon: Boosts the beefy richness in the broth, especially if you’re using water instead of broth.
- Worcestershire, soy sauce, Dijon mustard: Umami power trio—these little extras take the flavor from good to incredible.
- Dried herbs & paprika: Add complexity and a cozy, herby perfume throughout the soup.
- Half and half & cornstarch: Creates that creamy finish without heaviness, cornstarch ensures it thickens up just right.
- Fire roasted diced tomatoes & peas: Introduce freshness, slight acidity, and a pop of color that makes every spoonful interesting.
Make It Your Way
I love how this Hearty Beef Noodle Soup Recipe is so adaptable—it’s a great base for creative twists. You can easily swap ingredients or adjust the richness depending on what you’re in the mood for.
- Variation: For a lighter twist, try using evaporated milk in place of half and half and skip the peas for a smoother texture. I’ve done this when feeding little ones who are picky about veggies.
- Slow Cooker Option: Pop everything into the slow cooker after the initial searing and veg sauté for a hands-off day, then finish with noodles just before serving.
- Spice it Up: Add a dash of smoked paprika or a splash of hot sauce if you like a little smoky heat—perfect for chilly evenings.
- Vegetarian Boost: Swap beef for mushrooms and veggie broth to turn it into a hearty vegetarian noodle soup.
Step-by-Step: How I Make Hearty Beef Noodle Soup Recipe
Step 1: Sear the Beef to Perfection
This step sets the flavor foundation, so don’t rush! Toss the cubed sirloin with salt and pepper. Heat half the oil until it's shimmering hot, then sear half the beef at a time without crowding the pan. Cook about 2 minutes per side until it’s a gorgeous deep golden brown. Remove each batch with a slotted spoon—don’t stir, just gently move the skillet for an even sear. Leaving the drippings in the pot adds so much background flavor.
Step 2: Sauté the Veggies for Sweetness and Depth
In those beef drippings, melt butter with olive oil, then add the onion, carrots and celery. Let them soften slowly over medium heat—this caramelization brings natural sweetness that contrasts beautifully with the savory beef. After about 8 minutes, stir in the garlic and red pepper flakes, sautéing just until fragrant—don’t burn it!
Step 3: Build the Roux and Broth with Love
Turn the heat lower, sprinkle the flour evenly, and cook it for a minute or two to rid that raw flour flavor. Now the magic happens: slowly stir in the water (or broth if using), scraping up all the delicious browned bits stuck to the pot. Add your beef base, Worcestershire sauce, soy sauce, mustard, and your dried herbs and spices. Stir in the seared beef to nestle back into the flavorful liquid.
Step 4: Oven Bake for Ultimate Tenderness
Cover your pot and carefully transfer it to a 325°F oven. Bake for about 90 minutes until the beef practically melts apart. I usually start boiling water for the noodles during the last 20 minutes so everything finishes together. The slow oven time is key—it breaks down the beef fibers perfectly.
Step 5: Cook Noodles Separately to Keep Texture
While the beef bakes, cook your noodles just until al dente in plenty of salted water. Drain and drizzle a little olive oil to keep them from sticking if you're not ready to add them in immediately. Avoid putting noodles directly into the baking soup—it keeps everything tasting fresh and avoids mushiness.
Step 6: Add Creaminess and Finish the Soup
Once the beef is tender, put the pot back on the stove. Whisk together the half and half and cornstarch, stir into the soup alongside the diced fire roasted tomatoes. Simmer gently until it thickens up—about 3 minutes. Toss in the frozen peas last—they just need a minute to thaw and brighten the soup with their subtle sweetness.
Step 7: Combine and Serve
Stir in those perfectly cooked noodles, season to taste with salt and pepper, and garnish with fresh parsley if you like that pop of color and freshness. Ladle into bowls and get ready to dig in!
Top Tip
I’ve learned a few things on my soup-making journey that really elevate this Hearty Beef Noodle Soup Recipe. These tips will make sure your soup comes out velvety, balanced, and delicious every time.
- Searing is Key: Don’t skip the searing step—it caramelizes the meat’s surface and creates flavor-packed fond that makes your broth irresistible.
- Don’t Overcook Noodles: Cook noodles separately and just until al dente to avoid them turning mushy later. I usually check them a couple minutes before package instructions.
- Slow Oven Baking: Baking the soup low and slow tenderizes the beef wonderfully and lets flavors meld, so be patient here.
- Add Dairy Last: Stirring in half and half and cornstarch at the end helps thicken the soup without curdling or separating.
How to Serve Hearty Beef Noodle Soup Recipe
Garnishes
I’m a big fan of topping this soup with fresh chopped parsley or a sprinkle of shredded Parmesan. It adds a bright, fresh note and a touch of indulgence without overpowering the flavors.
Side Dishes
Crusty bread is a no-brainer here—I like a nice sourdough or a garlic baguette for dipping. Sometimes I roast some Brussels sprouts or whip up a simple green salad to bring a crunch contrast.
Creative Ways to Present
For a dinner party, I’ve served this soup in rustic bread bowls—it’s fun and adds a cozy vibe. Another favorite is layering some beet or herb-dyed noodles for unexpected color and a little flair that guests love.
Make Ahead and Storage
Storing Leftovers
After cooling, I transfer leftover soup to airtight containers and refrigerate for up to 4 days. Keep the noodles separate if you can—I’ve found this keeps them from absorbing too much liquid and losing texture.
Freezing
Freezing the entire soup with noodles doesn’t work well for me—the noodles get mushy and the creamy broth can split. Instead, I freeze only the soup base (use evaporated milk instead of half and half to prevent separation), then add freshly cooked noodles when reheating.
Reheating
Warm leftovers on the stove over medium-low heat to gently reheat the soup. Add fresh noodles at the end so they don't overcook. Stir constantly to prevent the dairy from sticking or curdling, and you’ll have soup that tastes just like new.
Frequently Asked Questions:
Absolutely! While top sirloin works great for tender, flavorful bites, you can also use chuck roast or brisket, but just make sure to adjust the cooking time since these cuts may need longer to become tender.
Cooking noodles separately prevents them from soaking up too much liquid and getting mushy over time. It also helps keep the broth clear and lets you control the noodles’ texture better, so they stay delightfully firm in every spoonful.
Yes! This soup actually tastes better the next day after the flavors have had time to meld. You can prepare it fully, then store it in the fridge. Just keep the noodles separate if possible and add them fresh when reheating to maintain texture.
You can freeze the soup base but it’s best to omit the noodles and add them fresh after reheating to avoid mushiness. Using evaporated milk instead of half and half helps prevent the broth from splitting during freezing and reheating.
Final Thoughts
This Hearty Beef Noodle Soup Recipe holds a cozy place in my kitchen rotation because it delivers true comfort without complicated steps. Whether you’re sharing it after a long day or making it for guests, it’s satisfying and reliable. Give it a try—you’ll soon see why it’s a go-to dish for me and many others seeking delicious, nourishing soup that feels like a warm hug.
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Hearty Beef Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This comforting Beef Noodle Soup recipe features tender seared sirloin simmered in a flavorful broth enriched with vegetables, seasonings, and creamy half and half. Egg noodles are cooked separately for perfect texture and added at the end to create a hearty and satisfying main course ideal for family meals.
Ingredients
Beef and Noodles
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil, divided
- 2 cups egg noodles, or your favorite sturdy pasta
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- ¾ cup carrots, chopped or sliced
- 2 ribs celery, chopped or sliced
- 4-6 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- ¼ cup flour
- 5 cups water
- 2 tablespoons beef base or beef bouillon (crush cubes if using)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Add Later
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- Salt and pepper to taste
Instructions
- Preheat and Prepare Beef: Preheat oven to 325 degrees F. Toss chopped beef with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Sear half the beef pieces until deeply golden on all sides, about 4 minutes total, then remove with a slotted spoon. Repeat with remaining beef, leaving drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the beef drippings over medium-high heat. Add onions, carrots, and celery; sauté until onions are softened, about 8 minutes. Add minced garlic and red pepper flakes; sauté for 30 seconds.
- Make Roux: Reduce heat to medium. Sprinkle flour over vegetables and cook, stirring frequently, for 1-2 minutes until raw flour smell disappears.
- Add Broth and Seasonings: Lower heat to low and slowly stir in water while scraping up browned bits from the bottom of the pot. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Return seared beef to the pot and stir to combine.
- Bake Soup and Simmer Beef: Bring to a simmer, cover, and transfer pot to oven. Bake at 325 degrees F for 90 minutes or until beef is very tender. Start cooking egg noodles separately during the last 20 minutes of baking.
- Cook Noodles: Boil egg noodles in a separate pot of salted water until just al dente, checking a few minutes before package instructions. Drain and drizzle lightly with olive oil if not ready to combine yet to prevent sticking.
- Add Cream and Tomatoes: Remove pot from oven and transfer to stovetop. Whisk half and half with cornstarch until smooth. Stir mixture and diced tomatoes into soup. Gently simmer until thickened, about 3 minutes, adding peas in last minute.
- Combine and Season: Stir cooked noodles into soup. Adjust salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- Use 5 cups reduced sodium beef broth instead of water and omit beef base for richer flavor.
- Slow cooker option: after Step 5, transfer to slow cooker and cook on HIGH for 4-6 hours or LOW for 8-10 hours using 4 cups water and 1 ½ tablespoons beef concentrate.
- Store soup in an airtight container in the refrigerator for up to 4 days.
- For meal prep, cook beef and soup base ahead and add noodles fresh when ready to serve for best texture.
- To freeze, omit noodles and use evaporated milk instead of half and half. Freeze soup in a container for up to 3 months. Reheat and add freshly cooked noodles before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg

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