This Beef Noodle Soup Recipe has tender beef chunks. White button mushrooms, onions, celery, and carrots are all added to the delicious broth. Egg noodles are also included. The perfect combination of flavors is achieved by adding salt and fresh ground black pepper to the broth and some common dried herbs such as marjoram and thyme. This soup is delicious with soft, creamy butter and crusty baguettes.

HOW TO MAKE BEEF NOODLE SOUP

Heat a little vegetable oil over medium heat and melt butter in a large Dutch oven or soup pan. Next, add the sliced mushrooms and cook for 2-3 minutes or until they begin to brown. Cook the celery, onions, and carrots until softened and the carrots soften. Reduce heat to low, and then add the garlic. Stir constantly for about one minute. Place the vegetable mixture in a bowl. Cover the bowl with a towel.

Add kosher salt to the beef and freshly ground black pepper. Add the beef chunks to the pot. Cook the beef chunks on both sides until golden brown. The beef broth, marjoram, thyme, rosemary, and bay leaves should be added. Bring the mixture to a boil. Cover and let simmer for approximately 1 hour or until the beef is tender.

Cook the egg noodles for 5 minutes. Put the vegetables in a bowl and return to the soup pot. Continue simmering for 5-7 minutes or until the egg noodles and carrots are tender. Garnish the soup with bay leaves, freshly chopped parsley, thyme, or rosemary. Serve immediately or just before the egg noodles are overcooked for the best results.

HELPFUL TIPS

This recipe is best if you use chuck roast. Cut it into small pieces. Pre-cut beef stew meat can be purchased. You can also buy pre-cut beef stew meat. It could be a chuck roast or a mixture of different cuts. Learn why stew meat might not be the best option.

You can cut your vegetables into smaller pieces for more variety in each spoonful.

Add tomatoes, peas, green beans, and bell peppers.

White button mushrooms can be replaced with cremini mushrooms.

Peel the carrots until the orange color bursts out. This makes the entire dish more visually appealing.

You should also remove bay leaves, which can cause choking hazards due to their sharp edges.

The remaining food can be kept in an airtight container for up to three days in the refrigerator. You can heat leftovers in the microwave on low power or the stovetop at low heat.

The soup can be frozen for up to three months in a freezer zipper bag or sturdy container. For more information on freezing this soup, see the notes below.

HOW TO FREEZE AND STORE BEEF NOODLE SOUP

Most people have leftover soup. It is a large pot. You will keep some of the soup in the fridge for a few more days. You may also know that you will freeze some. If that is the case, you can refrigerate the soup or freeze it before adding the pasta. To heat the soup, bring it to a boil and then reduce it to a simmer. Cook the pasta until it is tender. This will prevent the pasta from getting mushy.

If you forget to take the soup out of the pot before adding the pasta, you can heat it slowly on the stovetop or in a microwave at reduced power.

INSTRUCTIONS

Over medium heat, heat one tablespoon of vegetable oil and one teaspoon of butter over medium heat in a large Dutch oven or soup pan. Cook the sliced mushrooms for 2-3 minutes or until they brown.

Cook the celery, carrots, and onions until softened. Turn down the heat and add the garlic. Cook for about 1 minute, stirring occasionally. Place the vegetable mixture in a bowl. Cover the bowl with a towel.

Add kosher salt to the beef and freshly ground black pepper. Add the beef chunks to the pot. Turn the beef chunks over and cook until golden brown on both sides. Add the beef broth, marjoram and thyme, rosemary, and bay leaves. Bring the mixture to a boil. Cover and let simmer for approximately 1 hour or until the beef is tender.

Cook the egg noodles for 5 minutes. Put the vegetables in a bowl and return to the soup pot. Continue simmering for 5-7 minutes or until the carrots, and egg noodles are tender.

Garnish with fresh chopped parsley or thyme. Serve immediately for best results.

NOTES

This recipe is best if you use chuck roast. Cut it into small pieces. Pre-cut beef stew meat can be purchased. You can also buy pre-cut beef stew meat. It could be a chuck roast or a mixture of different cuts. Learn why stew meat might not be the best option.

You can cut your vegetables into smaller pieces for more variety in each spoonful.

Add tomatoes, peas, green beans, and bell peppers.

White button mushrooms can be replaced with cremini mushrooms.

Peel the carrots until the orange color bursts out. This makes the entire dish more visually appealing.

You should also remove bay leaves, which can cause choking hazards due to their sharp edges.

The remaining food can be kept in an airtight container for up to three days in the refrigerator. You can heat leftovers in the microwave on low power or the stovetop at low heat.

This soup can be frozen for up to three months in a freezer zipper bag or sturdy container. Please refer to the notes below for more information on freezing this soup.