Description
This hearty Beef Noodle Soup combines tender seared sirloin with a rich, creamy broth and perfectly cooked egg noodles. Slow-baked to melt-in-your-mouth tenderness and flavored with aromatic vegetables, spices, and a touch of cream, it's a comforting meal perfect for cool days.
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 (see notes to use broth)
- 2 tablespoons beef base or beef bouillon (crushed 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 season beef: Preheat oven to 325 degrees F. Toss the chopped beef with 1 teaspoon salt and 1/2 teaspoon pepper while still on the cutting board to evenly season.
- Sear beef: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Add half the beef and sear until deeply golden on all sides, about 4 minutes total. Remove with slotted spoon and repeat with remaining beef. Leave drippings in the pot and set beef aside.
- Sauté vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the beef drippings over medium-high heat. Add onions, carrots, and celery and sauté until onions are softened, about 8 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
- Make roux: Reduce heat to medium. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes until the raw flour smell is gone.
- Add broth and seasonings: Lower heat to low and slowly stir in the water while scraping up browned bits from the pan bottom. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, and dried herbs and spices. Stir in the seared beef.
- Bake soup and cook beef: Bring to a simmer, cover, and transfer Dutch oven to the preheated oven. Bake for 90 minutes or until beef is very tender and melts in your mouth. Start preparing noodles about 20 minutes before the baking time ends.
- Cook noodles: Boil egg noodles in salted water until just al dente, a couple minutes before package instructions. Drain and lightly drizzle with olive oil if beef is not yet done to prevent sticking.
- Add cream and thicken soup: Remove pot from oven and transfer to stovetop. Whisk together half and half and cornstarch, then stir into soup along with diced tomatoes. Simmer gently until soup thickens, about 3 minutes. Stir in frozen peas during the last minute of simmering.
- Combine and season: Stir noodles into the soup. Adjust salt and pepper to taste. Garnish with fresh parsley if desired, and serve warm.
Notes
- For a richer flavor, replace water with 5 cups reduced sodium beef broth and omit the beef base or bouillon.
- Slow cooker option: Follow recipe through the step of adding broth, use 4 cups water and 1 1/2 tablespoons beef concentrate. Transfer to slow cooker and cook on HIGH for 4-6 hours or LOW for 8-10 hours until beef is tender.
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- For meal prep, prepare entire recipe ahead or refrigerate components separately to speed up final assembly.
- To freeze soup, omit noodles and use evaporated milk instead of half and half. Freeze soup separately for up to 3 months and add freshly cooked noodles when reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
