Description
This hearty Beef Noodle Soup features tender seared sirloin simmered in a flavorful broth enriched with aromatic vegetables, herbs, and a creamy finish. Egg noodles are cooked separately to preserve their perfect texture and combined at the end to create a comforting, melt-in-your-mouth dish ideal for a satisfying meal.
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 Base
- 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 substitute with reduced sodium beef broth and omit beef base)
- 2 tablespoons beef base or beef bouillon (crushed if cubes)
- 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 your oven to 325 degrees Fahrenheit to prepare for baking the soup later.
- Sear Beef: Toss the chopped beef with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Add half of the beef pieces and sear on all sides until deeply golden, about 4 minutes total. Remove and repeat with remaining beef, leaving drippings in the pot.
- Sauté Vegetables: Melt butter and olive oil in the pot with drippings over medium-high heat. Add chopped onions, carrots, and celery and cook until onions soften, about 8 minutes. Add garlic and red pepper flakes and sauté for 30 seconds more.
- Make Roux: Reduce heat to medium. Sprinkle flour over vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste.
- Add Broth and Seasonings: Gradually stir in water while scraping bottom of pot to release browned bits. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Stir in the seared beef pieces.
- Bake Soup: Bring mixture to a simmer, cover the Dutch oven and transfer it to the oven. Bake for 90 minutes until the beef is tender. Begin cooking the egg noodles separately during the last 20 minutes of baking.
- Cook Noodles: Boil egg noodles in salted water until just al dente. Drain and drizzle lightly with olive oil if you need to hold them before combining.
- Add Cream and Tomatoes: Remove the pot from the oven and transfer to stovetop. Whisk together half and half and cornstarch, then stir into the soup along with the diced tomatoes. Simmer gently until thickened, about 3 minutes. Add frozen peas during the last minute.
- Combine and Season: Stir cooked noodles into the soup. Adjust salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.
Notes
- Broth substitution: Use 5 cups of reduced sodium beef broth instead of water and omit beef base for richer flavor.
- Slow cooker option: After step 5 on stove, use 4 cups water and 1 ½ 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.
- Storage: Keep soup in an airtight container in the refrigerator for up to 4 days.
- Meal prep: Prepare components in advance or assemble soup and refrigerate; reheat and finish cooking noodles before serving.
- Freezing: Avoid freezing soup with noodles and half and half as texture and creaminess may suffer. Freeze soup without noodles using evaporated milk, thaw overnight, and add fresh 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: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
