Beef Noodle Soup

There’s a quiet comfort in a bowl of homemade beef noodle soup—a dish where time and patience transform simple ingredients into something soulful.

Each step, from browning the beef to slow-simmering the broth, builds deep layers of flavor that warm you from the inside out. Earthy mushrooms, tender beef, and hearty noodles come together in a rich, fragrant broth, echoing memories of family kitchens and nourishing meals shared on cold nights.

This is more than just a soup—it’s a reminder that the best comfort often comes from a pot simmering gently on the stove, filling your home with the promise of warmth, nourishment, and care.

Why People Will Love This Beef Noodle Soup Recipe:

Layers of Deep Flavor: Slow-simmered broth, caramelized beef, and aromatic vegetables create a richness and complexity that comforts with every spoonful.

A Sense of Home: The warmth of this soup evokes memories of family kitchens and meals shared together, bringing a feeling of belonging and nostalgia.

Balanced Hearty Nourishment: Tender beef, earthy mushrooms, and delicate noodles provide both satisfaction and sustenance, feeding both body and soul.

Timeless Comfort: This dish is a classic for a reason—its warmth and heartiness soothe on cold days or whenever comfort is needed most.

An Invitation to Gather: Beef noodle soup is meant to be shared, inviting loved ones to connect and savor simple, honest food together.

Key Ingredients:

Stew beef provides the foundation—rich and hearty, it releases its essence slowly, infusing the broth with deep, savory flavor.

Mushrooms add earthy depth, absorbing the broth and echoing the natural warmth of the dish.

Egg noodles bring comfort and texture, turning the soup into a satisfying meal that feels both familiar and special.

Aromatics—onion, garlic, celery, and carrot— layer the soup with subtle sweetness and complexity, building a base that’s both nourishing and fragrant.

Red wine and Worcestershire sauce enhance the broth with gentle acidity and umami, drawing out the full spectrum of savory notes.

Herbs and spices—thyme, rosemary, bay leaf, mustard powder—tie everything together, creating an aroma that is inviting and timeless.

Expert Tips:

Brown the Beef in Batches: Searing the meat in small batches ensures a deep, caramelized crust, which adds layers of richness to the broth. Don’t rush this step—the flavor built here is the soul of the soup.

Deglaze Thoughtfully: When you add wine to the pot, take time to scrape up every browned bit. These “fond” pieces are flavor gold and will infuse the soup with depth and complexity.

Slow Simmer, Never Boil: Gently simmering the soup allows flavors to meld and the beef to become tender without turning tough. Watch the pot and adjust the heat as needed to maintain a gentle bubble.

Cook Noodles Separately: Boiling the noodles outside of the soup keeps the broth clear and prevents noodles from soaking up too much liquid or becoming mushy.

Season in Layers: Add salt, herbs, and seasonings at different stages. Taste and adjust just before serving for a perfectly balanced flavor.

Let It Rest: If possible, let the finished soup sit for a while before serving. Resting allows flavors to deepen and come together even more beautifully.

Garnish with Intention: A sprinkle of fresh parsley or a squeeze of lemon right before serving brightens the soup and adds a final touch of freshness.

Beef Noodle Soup

Ingredients:

Soup

12 oz. mushrooms, sliced/rinsed/dried

2-3 tablespoons olive oil

2 lbs. stew meat, see blog post for best cuts to use

¼ cup flour

½ cup dry red wine, see notes

3 Tbsp 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, to 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: For Slow Cooker directions, see the notes section below.

Prep the Ingredients

Mix each set of seasonings separately.

Prepare and measure out all other ingredients before you start cooking.

Sauté the Mushrooms

Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat.

Add the mushrooms and cook for 3–4 minutes on each side until golden.

If the pot looks dry, add a little more oil.

Sprinkle with a pinch of salt, if desired.

Remove mushrooms from the pot and set aside.

Prepare the Beef

Cut the stew meat into 1-inch cubes, removing any large pieces of fat (marbling is fine).

Toss the beef with the meat seasonings to coat evenly, then sprinkle with flour and toss again.

In the same pot, heat another 1–2 tablespoons of olive oil over medium-high.

Sear the beef in batches, making sure not to crowd the pan, browning each side for about 45 seconds.

Add more oil as needed.

Once browned, transfer beef to a plate. (The centers should still be red and cold.)

Deglaze the Pot & Build Flavor

Pour the red wine into the pot, setting the heat to medium.

Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pan.

Allow the wine to reduce by half, about 4–5 minutes.

Sauté Vegetables & Start the Soup

Add the butter, onions, carrots, and celery to the pot.

Sauté for 5 minutes, until softened.

Stir in the garlic, Worcestershire sauce, and soup seasonings; cook for 2 minutes more.

Add both broths and the bay leaf, bringing everything to a boil.

Chile Colorado con Carne de Puerco

Cheddar Baked Chicken

Chicken Bacon Gnocchi Soup

Lower the heat to a gentle simmer.

Simmer the Beef

Return the seared beef and any accumulated juices to the pot.

Partially cover and let the soup gently simmer over medium heat for 1 hour.

Stir occasionally and reduce the heat if the soup starts to boil—this slow simmer keeps the beef tender and develops rich flavor.

Add Peas and Cook Noodles

Stir in the frozen peas.

While the soup simmers, cook the egg noodles in a separate pot of salted boiling water according to the package instructions.

Drain when done. (Cooking noodles separately helps keep the soup broth clear and prevents sogginess.)

Finish the Soup

Add the cooked mushrooms back into the soup and remove the bay leaf.

Serve

To serve, place cooked noodles into each bowl, ladle the hot soup over the top, and garnish with fresh parsley.

Notes

Pro Tips

Wine:

Cabernet Sauvignon, Merlot, and Pinot Noir are the best wines to use for deglazing the skillet in this recipe.

An equal amount of beef broth + 2 tbsp red wine vinegar can be used if you don’t cook with wine. (I’ve also used dry white wine.)

Broth:

A little chicken broth is used in this recipe along with the beef broth as the contrast adds a nice depth of flavor.

All beef broth may be used if preferred.

Mushrooms:

I use white button mushrooms that are already sliced/washed as it’s a nice time saver.

Cooking the mushrooms first and adding them to the soup at the end is the best way to preserve their color, flavor, and texture.

If they’re cooked in the soup, they can become waterlogged and rubbery.

This ingredient can be skipped for non-mushroom lovers, but mushrooms add umami!

Tenderizing the Meat:

If you purchased your meat whole (as opposed to cubed stew meat), I recommend tenderizing each side with a meat mallet for extra tender results!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

This soup freezes well, and freezes best without the noodles.

If freezing with noodles, be sure to set a timer to avoid overcooking them so that they aren’t mushy when reheated.

Slow Cooker Instructions

Complete the steps in the “prepare the beef” section. (Some crock pots have browning/searing functions that allow you to do this right in the crock pot!)

Deglaze the pot with wine and soften the onions, carrots, and celery as outlined above.

Transfer to the slow cooker if not already in one.

Add the garlic, Worcestershire sauce, bay leaf, soup seasonings, broth, and seared beef, along with any juices from the plate. (These steps can be day 1 day ahead of time and stored in the refrigerator overnight.)

Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours.

Add the peas and cover while you sauté the mushrooms and boil the noodles.

Add the cooked mushrooms to the soup and add the cooked noodles to serving bowls.

Ladle the soup on top and serve!

Important Notes When Making This Beef Noodle Soup Recipe:

Respect Each Step: Every stage—browning the beef, sautéing vegetables, deglazing with wine—contributes unique depth and character to the final soup. Skipping or rushing any step means missing out on layers of flavor.

The Power of Patience: True richness develops not through shortcuts, but through slow simmering and gentle care. Take your time; let the aroma fill your kitchen and build anticipation.

Balance Is Everything: Combining beef and chicken broths, using both mushrooms and aromatics, and seasoning thoughtfully creates harmony in every bite. Adjust these elements to match your personal taste.

Ingredient Integrity: Use the best quality beef you can find, fresh vegetables, and a wine you’d enjoy drinking. The integrity of each ingredient shines through in the finished bowl.

Texture Matters: Cooking noodles separately ensures they stay tender, not soggy. Adding mushrooms at the end keeps them flavorful and prevents them from becoming rubbery.

Soup Evolves Over Time: Flavors deepen after resting, making leftovers even more delicious. Don’t hesitate to prepare the soup ahead—it’s a dish that welcomes time.

Adapt for Preference: The recipe can flex to suit your needs—skip mushrooms if you like, substitute the wine, or blend broths for your preferred taste. It’s a forgiving, versatile dish.

Store With Care: For best results, store soup and noodles separately. The soup freezes well, offering comfort long after the pot has left the stove.

How To Enjoy Beef Noodle Soup After Cooking

Let It Rest: Once the soup is finished, allow it to sit covered for 10–15 minutes. This gives the flavors time to harmonize and the broth to become even richer.

Build Each Bowl Thoughtfully: Place a serving of freshly cooked egg noodles into each bowl. Ladle the steaming, fragrant soup over the noodles, making sure each portion gets tender beef, savory mushrooms, and plenty of vegetables.

Garnish for Freshness: Top each bowl with a generous sprinkle of fresh parsley. If you like, add a squeeze of lemon or a touch of cracked black pepper to awaken the flavors.

Pair for Comfort: Enjoy with a slice of rustic bread to soak up the flavorful broth, or serve alongside a crisp salad or lightly steamed greens for balance.

Savor Slowly: Take time with each spoonful. Notice the interplay of tender beef, silky noodles, earthy mushrooms, and the deep, savory broth. Let the warmth and aroma fill you with comfort.

Share the Experience: This soup is best enjoyed in good company. Gather with family or friends, let the conversation flow, and appreciate the nourishment and togetherness a homemade soup brings.

Appreciate Leftovers: Store leftover soup and noodles separately. When reheated the next day, the flavors will have melded even more deeply, making each bowl just as comforting as the first.

Nutrition Information:

For one serving of Beef Noodle Soup (assuming the recipe serves 6), presented in your requested format:

Frequently Asked Questions:

Can I make Beef Noodle Soup without wine?

Yes, you can substitute the wine with extra beef broth plus a splash of red wine vinegar or balsamic vinegar for acidity. The soup will still develop a deep, savory flavor.

How do I keep the noodles from becoming mushy in the soup?

Cook the noodles separately and add them to each serving bowl just before ladling the soup over. This keeps their texture perfect and prevents them from soaking up too much broth.

What are the best types of beef to use for this soup?

Chuck roast or other well-marbled cuts are ideal, as they become tender and flavorful with slow simmering. Avoid very lean cuts, which can turn tough.

Can I prepare this soup ahead of time?

Absolutely! In fact, the soup often tastes better the next day as the flavors deepen. Store the soup and noodles separately, and combine them when ready to serve.

Is this soup freezer-friendly?

Yes, Beef Noodle Soup freezes well, especially if you freeze the broth, beef, and vegetables without the noodles. Add freshly cooked noodles when reheating for the best texture.

Why is it important to brown the beef before simmering?

Browning the beef caramelizes the surface, creating deep, complex flavors that enrich the broth. Don’t skip this step—it’s key to a truly savory soup.

Can I use a slow cooker or Instant Pot for this recipe?

Yes! Brown the beef and sauté vegetables first, then transfer everything (except noodles and peas) to the slow cooker or Instant Pot. Slow cook on low for 7–8 hours, or pressure cook for about 35 minutes. Add peas and cooked noodles at the end.

What’s the best way to keep the broth clear?

Cook the noodles in a separate pot and add them just before serving. This keeps the broth clear and prevents it from getting starchy or cloudy.

How do I know when the beef is perfectly tender?

The beef should be easy to break apart with a fork and melt-in-your-mouth tender. If it’s still tough, let it simmer longer—time and gentle heat are your friends.

How can I avoid a greasy soup?

Trim excess fat from the beef before cooking, and skim off any fat that rises to the top during simmering for a cleaner, lighter broth.