Description
This hearty Beef Noodle Soup combines tender seared beef, savory vegetables, and flavorful broth simmered to perfection, making a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
Beef and Seasoning
- 2 lb beef roast, cut into 1-inch cubes
- Kosher salt and pepper, to taste
- 2 tsp Italian seasoning
- 1 tsp cayenne pepper
Sauté and Soup Base
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 lb button mushrooms, sliced
- 1 large onion, diced
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 2 tbsp balsamic vinegar
- 10 cups beef broth
Noodles and Garnish
- 12 oz egg noodles or egg-free ribbons
- Optional: freshly chopped parsley, to garnish
Instructions
- Season the Beef: In a bowl, season the beef cubes evenly with kosher salt, pepper, Italian seasoning, and cayenne pepper to infuse them with bold flavors.
- Sear the Beef: Heat olive oil in a large soup pot over medium heat. Add the beef cubes in two batches to avoid overcrowding and sear them until golden brown on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pot, add minced garlic and sliced mushrooms, sautéing for about 5 minutes until fragrant and softened. Then add diced onion, chopped carrots, and celery, cooking for another 5 minutes to build the soup’s flavor base.
- Simmer the Soup: Return the seared beef to the pot. Stir in balsamic vinegar and pour in the beef broth. Bring the mixture to a boil, then lower the heat and simmer gently for 1 hour, or until the beef is tender and the flavors meld beautifully.
- Cook Noodles: Add the egg noodles directly into the simmering soup and cook for 6–8 minutes until tender but firm. Remove the pot from heat once the noodles are perfectly cooked.
- Serve and Garnish: Let the soup rest for a few minutes until warm. Ladle into bowls and garnish with freshly chopped parsley if desired before serving.
Notes
- For a spicier soup, increase the cayenne pepper to 1.5 teaspoons.
- Substitute beef broth with vegetable broth for a different flavor or dietary preference.
- Use gluten-free noodles if gluten sensitivity is a concern.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Be careful not to overcook the noodles to avoid mushiness.
