Beef Noodle Soup

Ingredients:

• 12 oz. mushrooms, sliced, rinsed, and dried
• 2-3 tablespoons olive oil
• 2 lbs. stew meat (see blog post for recommended cuts)
• ¼ cup flour
• ½ cup dry red wine (see notes)
• 3 tablespoons butter
• 1 yellow onion, diced
• ¾ cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 7 cups beef broth
• 1 cup chicken broth (or more beef broth, see notes)
• ¾ cup frozen peas
• 2 cups egg noodles, uncooked (about 4 oz.)
• Parsley, for garnish

Meat Seasoning:

• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• ½ teaspoon onion powder

Soup Seasoning:

• 1 teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary

Instructions:

Note: See notes section below for Slow Cooker instructions

Preparation:

Before starting, combine each set of seasonings and measure out the remaining ingredients.

Sauté the Mushrooms:

Heat 1 tablespoon of olive oil in a soup pot over medium-high heat. Add the mushrooms and sauté on each side for 3-4 minutes until golden brown. Set aside once cooked.

Prepare the Beef:

Cut the meat into 1-inch cubes, discarding any large pieces of fat. Sprinkle with meat seasonings and toss to coat. Sprinkle with flour and toss again.

Heat 1-2 tablespoons of olive oil in the same pot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan. Brown on each side for 45 seconds. Transfer to a plate, leaving the middle still red/cold.

Make the Soup:

Add the wine to the soup pot over medium heat. Use a silicone spatula to deglaze the bottom and sides of the pan. Let it reduce by half, about 4-5 minutes.

Add the butter, onions, carrots, and celery, and cook for 5 minutes until softened. Add the garlic, Worcestershire sauce, and soup seasonings, and cook for an additional 2 minutes.

Pour in the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.

Add the seared beef along with any juices from the plate. Cover partially and let it simmer gently over medium heat for 1 hour, stirring occasionally.

Meanwhile, boil the egg noodles in a separate pot of salted water according to package instructions. Drain once cooked.

Add the frozen peas to the soup during the last few minutes of cooking. Once the beef is tender and cooked through, and the peas are heated, add the cooked mushrooms and discard the bay leaf.

To serve, divide the cooked noodles into serving bowls and ladle the hot soup over them. Garnish with fresh parsley and enjoy!

About the Recipe:

This Beef Noodle Soup is a hearty and comforting dish, perfect for chilly days or when you’re craving a cozy meal. It’s made with tender stew meat, flavorful vegetables, and savory seasonings, all simmered together to create a rich and satisfying broth.

Preparation Tips:

For added convenience, you can prepare the soup in a slow cooker. Simply follow the instructions up to the point of simmering the soup, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Ingredient Notes:

Feel free to customize this recipe by using your favorite cuts of beef or adjusting the seasoning to suit your taste preferences. You can also swap out the chicken broth for additional beef broth for a richer flavor.

Serving Suggestions:

This Beef Noodle Soup pairs well with crusty bread or a side salad for a complete meal. You can also serve it with a dollop of sour cream or a sprinkle of grated cheese for added indulgence.

Storage and Reheating:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through before serving.

Enjoy:

Whether enjoyed as a comforting weeknight dinner or shared with loved ones at gatherings, this Beef Noodle Soup is sure to warm your heart and satisfy your appetite with its rich flavors and comforting aroma.