Description
Ready in under an hour, this one-pot Beef Noodle Soup is hearty and comforting, made with tender beef, vegetables, and egg noodles simmered in a flavorful broth.
Ingredients
- 2 lbs stew meat, or cubed top round, or cubed roast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon oil
- 1 large yellow onion, chopped
- 3 stalks celery, diced
- 2 large carrots, chopped
- 2 teaspoons minced garlic
- ½ cup beef broth (for deglazing)
- 8 cups beef broth
- 2 teaspoons beef bouillon (Better Than Bouillon recommended)
- 1 tablespoon Italian seasoning
- 1 cup egg noodles
Instructions
- (Optional) Set the beef on the counter 20–30 minutes before searing.
- Season beef with salt, pepper, garlic powder, and onion powder.
- Heat oil in a large pot over medium heat. Sear beef on all sides, about 10 minutes.
- Deglaze the pot with ½ cup beef broth, scraping up browned bits. Cook for 3 minutes.
- Add onion, celery, and carrots. Cook for 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add remaining 8 cups beef broth, bouillon, and Italian seasoning. Bring to a simmer and cook uncovered for 15 minutes.
- Add egg noodles 5 minutes before serving and cook until al dente.
- Serve warm, garnished with fresh parsley and with crusty bread or crackers.
Notes
- Using Better Than Bouillon adds extra depth to the broth.
- Letting the beef rest at room temperature before cooking helps retain moisture and tenderness.
- Add more noodles or vegetables as desired for a heartier soup.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
