This Beef Noodle Soup has a luxuriously flavorful broth brimming with tender bites of beef, and hearty vegetables.
I had an epiphany the other day. I realized why I like soup so much. It is essentially a condiment for dipping bread! Plus, unlike a giant bowl of ketchup, no one looks at your funny if you keep eating it after the bread is gone. Though that doesn’t really stop my daughter, she licks the ketchup right off her plate.
Quite honestly, this Beef Noodle Soup is too good for words so I considered writing the recipe in hieroglyphics but I couldn’t find my chisel. I recommend visiting the grocer with the best bakery when shopping for ingredients because this is the perfect soup to dip freshly baked crusty bread into. The broth is intensely flavorful!
Slow Cooker Beef Noodle Soup
I thought about making this a slow cooker recipe, but the reason why this soup is so flavorful is because it is not simply a ‘dump it and forget it’ soup. Instead, we take a few quick steps to add layers of flavors that yield huge dividends! Simply adding all of the ingredients to the slow cooker would still work, but the flavor would be far more one-dimensional.
How to Make Beef Noodle Soup
The key component to infusing this broth with layers of flavor is searing the beef in a hot pan. The brown crust that forms on the beef cubes is intensely flavorful and will add a lot of depth to this soup. I also like dusting the beef with flour to help fortify the broth, it gives it a more luxurious mouthfeel.
Once the beef is browned, the vegetables are sauteed. Sauteeing the onions in particulate will coax out a lot of additional sweetness that adds a nice complexity to the otherwise beefy broth.
Dutch Oven Recipe
My favorite pot to use for this soup is my Dutch Oven. The wide opening makes it ideal for browning beef and sauteeing vegetables while its thick sides are perfect for holding a slow simmer all afternoon! Whenever possible I like to brown the meat in the pot I plan to cook the soup in. This helps ensure the flavor from every bit of cooked on fond from the meat browning will get incorporated into the soup.
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Beef Noodle Soup
- 1.5 pounds beef chuck roast (cut into 1/2″ cubes)
- 1/4 cup flour
- 1 tablespoon cooking oil
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 7 cups beef broth
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1/2 teaspoon black pepper
- 2 1/2 cups Egg noodles
- salt to taste
- Toss the cubed beef with flour to ensure it is evenly coated.
- Add oil to Dutch Oven set on medium high and heat till shimmering. Add beef, let cook without stirring until brown crust forms. Stir once to flip beef and brown again.
- Remove beef from pot, turn down to medium heat, add additional oil if needed, and saute the onions until tender.
- Once onions become tender, add carrots and celery and continue to saute until onions begin to turn golden.
- Add minced garlic and cook until fragrant.
- Add a splash of beef broth into the pot and scrap the bottom to loosen any cooked-on fond (burnt bits) at the bottom of the pot. Once fond has been incorporated into the broth add the beef back into pot, along with remaining beef broth, bay leaves, thyme, and black pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours, or until the beef is tender.
- Add dry egg noodles in final 10 minutes of cooking (or length of time listed on the package instructions).
- Ladle soup into bowls and serve with freshly baked crusty bread.
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