Description
A hearty and comforting beef noodle soup featuring tender seared beef roast simmered in flavorful beef broth with herbs, garlic, and vegetables, finished with creamy mushroom soup and egg noodles. This classic soup is perfect for a cozy family meal.
Ingredients
Scale
Beef and Seasoning
- 2-3 lb beef roast, trimmed and cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons oil
Broth and Flavorings
- 8 cups low-sodium beef broth
- 1 envelope onion soup mix
- ½ teaspoon crushed dried rosemary
- ¼ teaspoon dried thyme
- 3-4 cloves garlic, minced
- 10.5 oz can cream of mushroom soup
Vegetables
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
Pasta
- 24 oz egg noodles
Optional
- Sautéed mushrooms
Instructions
- Prepare the Beef: Trim any large fat pieces from the beef roast and cut the meat into 1-inch cubes to ensure even cooking and tender bites.
- Sear the Beef: Heat oil in a large pot or Dutch oven over high heat. Season the beef cubes generously with salt and pepper. Once the oil is hot and shimmering, add the beef and sear it on all sides until browned, locking in the flavors.
- Add Broth and Herbs: Stir in the beef broth, onion soup mix, crushed dried rosemary, dried thyme, and minced garlic. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour to develop rich flavors and tenderize the beef.
- Add Vegetables and Mushroom Soup: After the initial simmer, stir in the cream of mushroom soup along with the chopped carrots and celery. Continue cooking, covered, for an additional 20 minutes, allowing the vegetables to soften and the soup to thicken.
- Cook the Noodles: Add the egg noodles to the pot and cook uncovered for 5 to 10 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Finish and Serve: If desired, stir in sautéed mushrooms to add an extra layer of flavor. Serve the soup hot, garnished with fresh herbs if preferred for a comforting meal.
Notes
- For a richer flavor, use homemade beef broth if available.
- Searing the beef properly helps develop deeper flavors in the soup.
- Adjust seasoning with additional salt and pepper before serving to taste.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Feel free to substitute egg noodles with any preferred pasta shape.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
