Name: Hearty Beef Noodle Soup with Vegetables and Balsamic Vinegar Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 lb beef roast, cut into 1-inch cubes; Kosher salt and pepper, to taste; 2 tsp Italian seasoning; 1 tsp cayenne pepper; 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; 12 oz egg noodles or egg-free ribbons; Optional: freshly chopped parsley, to garnish

Description

A hearty and flavorful Beef Noodle Soup featuring tender beef cubes simmered with vegetables, mushrooms, and egg noodles in a rich beef broth, perfect for a comforting meal.

Ingredients

Scale

Beef and Seasonings

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

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Instructions

Season the beef: Season the beef cubes evenly with kosher salt, black pepper, Italian seasoning, and cayenne pepper to infuse the meat with a balanced blend of flavor and heat.
Sear the beef: Heat olive oil in a large soup pot over medium heat. Sear the beef cubes in two batches until they develop a golden-brown crust on all sides, then remove and set them aside to preserve juiciness and enhance flavor.
Sauté vegetables and mushrooms: Using the same pot, add minced garlic and sliced mushrooms. Cook them for about 5 minutes until fragrant and slightly softened. Then add diced onion, chopped carrots, and chopped celery, continuing to sauté for another 5 minutes to build a rich flavor base.
Simmer the soup: Return the seared beef cubes to the pot. Stir in balsamic vinegar and pour in the beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 1 hour, or until the beef is tender and flavors meld beautifully.
Cook the noodles: Add the egg noodles to the simmering soup and cook for 6 to 8 minutes until they are tender but not mushy. Once cooked, remove the pot from heat to avoid overcooking the noodles.
Rest and serve: Allow the soup to rest briefly until warm. Serve hot with a sprinkle of freshly chopped parsley if desired for a fresh herbal finish.

Notes

For a spicier flavor, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes.
Use beef broth with low sodium if you prefer less salty soup.
Egg-free ribbons can be substituted for egg noodles for a dairy-free or allergy-friendly version.
To save time, use pre-cut vegetables or a slow cooker method, adjusting cooking times accordingly.