Description
This hearty Beef Noodle Soup features tender sirloin steak, flavorful vegetables, and egg noodles in a rich, creamy broth. Slow-baked for melt-in-your-mouth beef and enhanced with Worcestershire sauce, soy sauce, and a medley of spices, this comforting soup is perfect for a satisfying meal any day.
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
- 3/4 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 (or 5 cups reduced sodium beef broth)
- 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 Oven: Preheat the oven to 325 degrees Fahrenheit to prepare for baking the soup and beef.
- Sear Beef: Toss the 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. Add half the beef and sear each side until deeply golden, about 4 minutes. Remove with a slotted spoon to a plate. Repeat with remaining beef, leaving the drippings in the pot. Set beef aside.
- Sauté Vegetables: Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add chopped onions, carrots, and celery and sauté until onions soften, about 8 minutes. Add minced garlic and red pepper flakes and sauté for 30 seconds.
- Make Roux: Reduce heat to medium and add 1/4 cup flour. Cook for 1-2 minutes, stirring, until the raw flour smell disappears.
- Add Broth and Seasonings: Lower the heat to low. Slowly stir in 5 cups water or beef broth, scraping the browned bits off the bottom of the pot. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Return the seared beef to the pot.
- Bake Soup: Bring the pot to a simmer, cover, and transfer it to the preheated oven. Bake at 325 degrees Fahrenheit for 90 minutes, or until the beef is very tender. Start cooking the egg noodles during the last 20 minutes of baking.
- Cook Noodles: Boil egg noodles in salted water until just al dente, checking a few minutes before the package’s recommended time. Drain and drizzle with olive oil to prevent sticking if the beef is not done.
- Add Cream and Tomatoes: After baking, transfer the pot to the stovetop. Whisk together half and half with cornstarch and stir into the soup along with the fire roasted diced tomatoes. Simmer gently until thickened, about 3 minutes. Add frozen peas in the last minute of cooking.
- Combine and Season: Stir the cooked noodles into the soup. Adjust salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- Broth Substitute: Replace water with 5 cups reduced sodium beef broth and omit beef base/bouillon for richer flavor.
- Slow Cooker Adaptation: Use 4 cups water and 1 1/2 tablespoons beef concentrate. After completing steps up to adding beef to soup, transfer to slow cooker. Cook on HIGH for 4-6 hours or LOW for 8-10 hours until beef is tender, then proceed with adding cream and tomatoes.
- Storage: Store soup in airtight containers in the fridge for up to 4 days.
- Meal Prep Options: Prepare entire soup ahead and reheat; or prepare and refrigerate components separately to assemble quickly; or make through adding beef to soup and refrigerate overnight before baking.
- Freezing Tips: Do not freeze the soup with noodles or half and half as texture may degrade. Freeze the soup using evaporated milk instead, without noodles. Thaw overnight and add freshly cooked noodles when reheating.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
