Easy Beef Noodle Soup (Stovetop or Slow Cooker)
🥕🥩🫛 Hearty and comforting Beef Noodle Soup is what you need when the weather is chilly! Tender egg noodles, vegetables, savory broth, and nice chunks of beef are in every bite of this EASY soup recipe! Stovetop and slow cooker directions are provided.
Easy Beef Noodle Soup Recipe
- Easily the most popular soup recipe on my website is my 30-Minute Homemade Chicken Noodle Soup recipe with 1300+ 5-star reviews. It’s been a reader favorite for over a decade and thousands of you have written to me (thank you 🙏🏻) telling me that it’s a go-to when someone in your house is sick, an elderly parent had surgery, or someone had a baby and you want to drop off an easy meal.
- I also have a Slow Cooker Chicken Noodle Soup and a 30-Minute Creamy Chicken Noodle Soup recipes. But I didn’t have a beef noodle version on my site until now. And voila now I do!
- Made on your stovetop, this is a hearty, comfort food soup that makes me think fall, football weather, and winter blizzards. This soup warms you up from the inside out!
- It’s made in one pot on your stovetop with common, easy-to-find ingredients.
- The longest part of the recipe is the one hour I allow the beef and veggies simmer in the broth. Since we’re using an inexpensive cut of beef, slowly cooking the beef to tenderize it is the way to go.
Ingredients in Beef and Noodle Soup
- Beef: I opt for Chuck roast most frequently for beef stew and soup recipes for flavor, price, and results. You can look for meat packaged and labeled as “stew meat” which can be a variety of Chuck roast, rump roast, and bottom rounds – basically leftover cuts of steaks that are packaged together at a cost savings. It’s not necessary to use more expensive cuts such of steak such as sirloin or tenderloin although if you have some to use, feel free. They may not need to simmer as long.
- Vegetables: Red onion (yellow or white onions are fine), carrots, celery, garlic, frozen peas. Soups are very flexible so if you have mushrooms to use, extra carrots on hand, even potatoes (dice them very small), it’s likely fine to toss them in.
- Seasonings: Salt, dried oregano, black pepper, dried rosemary, dried thyme.
- Liquids: Beef broth (if using reduced sodium you’ll need to add more salt later), Worcestershire sauce, and optional red wine.
- Noodles: Wide egg noodles are what I use in most ‘noodle soup’ recipes. However, any pasta including elbow macaroni, bowties, ziti, wheels, small shells, etc. may be substituted.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make One Pot Beef Noodle Soup
I’m sharing an overview of the stovetop cooking directions here but you can consult the recipe card for full details for this braised beef noodle soup. For slow cooking directions, refer to the Notes section near the bottom of the recipe card.
- To a large pot or Dutch oven, add olive oil, beef, and heat over medium-high heat to sear the beef.
- Add the veggies, broth, Worcestershire sauce, wine if using, salt, pepper, the seasonings and herbs, bring to a boil, then cover, reduce the heat to medium-low or low, and simmer for 1 hour, or until beef is very tender.
- Add the noodles in the final 15 minutes and when the noodles are almost done, add the peas and stir to combine.
- Taste the soup, make any necessary seasonings adjustments such as more salt and pepper, possible pinch of sugar, ladle into bowls and serve!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
what to serve with beef soup
- 2 tablespoons olive oil
- 2 pounds beef Chuck roast, fat trimmed and diced into 1 to 1 1/2-inch pieces (beef round roast, rump roast, or beef stew meat may be used)
- 1 yellow onion, finely diced (red onion or white onion may be substituted)
- 2 to 3 carrots, peeled and diced small (about 1 cup diced carrots)
- 2 to 3 stalks celery, diced small (about 1 cup diced celery)
- 3 cloves garlic, finely minced
- 1 teaspoon salt, plus more to taste if desired
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper, plus more to taste if desired
- ½ teaspoon dried rosemary, or to taste
- ½ teaspoon dried thyme, or to taste
- 8 cups beef broth, (I use regular but low sodium is fine noting you’ll likely need to add more salt than indicated)
- ½ cup dry red wine, optional (cabernet sauvignon, merlot, etc.)
- 1 tablespoon Worcestershire sauce, or to taste
- 1 cup frozen peas, at room temp
- 6 to 8 ounces egg noodles, uncooked (about 2 cups, or as desired)
- Fresh parsley, optional for garnishing
- Sear: To a large Dutch oven or stockpot, add the olive oil, beef, and heat over medium-high heat to brown and sear the meat for about 5-6 minutes; flip intermittently to ensure even browning.
- Saute: Add the onions, carrots, celery, and saute for about 5 minutes, or until vegetables are softening and becoming translucent; stir frequently.
- Season: Add the garlic, salt, oregano, pepper, rosemary, thyme, and cook for 1 minute, stir constantly. Tip – You can use fresh herbs if you have them, noting to double the quantity of fresh so 1/2 tsp dried becomes 1 tsp fresh.
-
Liquids. + Simmer: Add the broth, optional red wine (it gives a richer flavor to the finished soup but it’s optional), Worcestershire, bring to a boil, cover, reduce the heat to medium-low or low, and simmer and for about 1 hour, or until the beef is tender. In the final 10-15 minutes of simmering, add the noodles. Tip – Depending on the cut of beef you’re using, the size of the pieces, and how fast your simmer is, you may need to simmer for up to 1 1/2 hours rather than 1 hour.
-
Noodles: In the final 10-15 minutes of simmering, add the noodles and cook until tender, about 10-15 minutes, or depending on package directions and your preference for tenderness. Noodle Tips – It’s easier/quicker to simply add the noodles to the pot as I’m instructing and let them cook in the hot broth, but they will absorb a fair amount of broth, and you may need to add more broth depending on how much broth your noodles absorbed and your overall preference for broth amount in soups. To remedy this, you can boil the noodles separately and then add them into the soup pot; and if you’re boiling them separately, you may as well butter them a bit and then store them in the fridge separately because they’ll absorb broth as the leftover soup sits in the fridge.
-
Peas + Taste: Add the peas, stir to combine, taste the soup and check for flavor balance. Seasoning Tips: If the soup tastes at all flat, dull, or boring, it needs more salt so don’t be afraid to add it. Sometimes I add another 2-3 tsp at the end, it just depends on the soup and the other ingredients but these are all simple ingredients that will be enhanced with proper salt levels. The same is true for pepper to some extent. You can always add additional oregano, rosemary, or thyme. If the soup tastes a bit too pungent/acidic, add 1 to 2 tsp of granulated white sugar, 1/2 tsp at at time. If you want to jazz it up without making it overly spicy, 1/2 to 1 tsp red pepper flakes will give a bit of heat without being overpowering. A tiny pinch of cayenne pepper will do the same thing.
- Optionally garnish with parsley to taste, ladle into bowls, and serve.
Slow Cooker: Follow Step 1 to Sear, Step 2 to Saute, Step 3 to Season in a Dutch oven or large pot on your stove as outlined in the recipe above. After Step 3, transfer everything to a 6-quart or 7-quart slow cooker, add the various Liquids like in Step 4 but add them to the slow cooker, cover and cook on LOW for about 6-7 hours OR on HIGH for about 3-4 hours. Note – Since all slow cookers vary in their heat output, and all cuts of beef vary, climates vary, etc. cook as long as necessary in your slow cooker so that the beef is done and tender. In the final 30 minutes, add the noodles, stir and cover, and at the very end add the peas. Taste, make any necessary seasoning adjustments as outline in Step 6 above, optionally garnish with parsley, and serve.
Storage: Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave, or on the stove if you prefer. Note that egg noodles (and all pasta) can be very “thirsty” and will continue to absorb the broth from the soup. So it’s not surprising to come back to a soup 48 hours later that you had in the fridge and for the overall broth level to appear much less. Easily fixed with additional broth and/or boil noodles separately and store them separately from the rest of the soup. I personally don’t care enough but some people are pickier about this.
Storage: Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave, or on the stove if you prefer. Note that egg noodles (and all pasta) can be very “thirsty” and will continue to absorb the broth from the soup. So it’s not surprising to come back to a soup 48 hours later that you had in the fridge and for the overall broth level to appear much less. Easily fixed with additional broth and/or boil noodles separately and store them separately from the rest of the soup. I personally don’t care enough but some people are pickier about this.
Serving: 1serving, Calories: 499cal, Carbohydrates: 30g, Protein: 39g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 1761mg, Potassium: 937mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3639IU, Vitamin C: 13mg, Calcium: 87mg, Iron: 5mg
