Print

Hearty One-Pot Stovetop Beef Noodle Soup

Close-up of a steaming bowl of rich beef noodle soup with chunks of beef, carrots, celery, and noodles, topped with parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this cozy and comforting beef noodle soup on the stovetop. It features tender beef chunks, egg noodles, and a rich, savory broth, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 12 ounces egg noodles
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Season the beef chunks generously with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the beef to the pot. Pour in the beef broth, soy sauce, and Worcestershire sauce. Add the dried thyme and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.
  7. Remove the bay leaf. Increase the heat to medium and bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually 6 to 8 minutes.
  8. Stir in the frozen peas during the last 2 minutes of cooking.
  9. Taste the broth and adjust seasoning with salt and pepper as needed.
  10. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For extra flavor, sear the beef in batches to achieve a deeper brown crust.
  • If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir this slurry into the simmering soup during the last 10 minutes of cooking.
  • This soup freezes well; omit the noodles before freezing and cook them separately when reheating.

Nutrition

Find it online: https://kingscook.com/beef-noodle-soup-recipe-comfort/