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
Scale
Beef and Noodles
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- 1/2 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
- 1/8 teaspoon red pepper flakes
- 1/4 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 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 1/2 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 1/2 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
