This cozy Beef Noodle Soup recipe is stove top and slow cooker friendly. It has hearty bites of seasoned beef, vegetables, a savory broth, and delicious egg noodles. The seasonings in this soup are perfect and leftovers make a great freezer meal!
Beef Noodle Soup
I can’t think of anything more cozy than a nice warm bowl of this Beef Noodle Soup. The techniques used in this recipe ensure the most flavorful and tender beef, rich and savory broth, and endless vegetable combination options.
You can use a variety of different cuts of beef, and it’s definitely a good candidate for the slow cooker as well as the stove top.
Be sure to check out all of my PRO tips and information below, this soup is a labor of love, but very much worth it- you’ll know it once you taste it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. See notes section of the recipe card for the Crock Pot Method.
Heat olive oil and sauté the mushrooms in batches until golden on each side. Set aside.
Season and sear the meat on each side until just browned on the outside, leave the middle red and cold. Transfer to a plate.
Deglaze the skillet with wine and cook until reduced by half. Add the butter, onions, carrots, and celery and soften for 5 minutes.
Add the garlic, Worcestershire sauce, bay leaf, and soup seasonings. Add the beef and chicken broth. Bring to a boil, then reduce to a simmer. Add the meat and simmer for 1 hour.
Add the peas while you cook the noodles separately. (See section below as to why that’s done separately.) Add the mushrooms back to the soup. To serve, add the cooked noodles to serving bowls and ladle the soup on top. (If you don’t anticipate leftovers, you can add the cooked noodles to the pot of soup.)
Cooking the Noodles Separately
Although it’s convenient to cook the noodles right in the soup, there are 3 reasons why I recommend boiling them separately and adding them directly to serving bowls:
Boiling the soup to cook the noodles will cause the meat to become tough and chewy instead of tender. Alternatively, cooking the noodles slowly in the soup can make them gummy.
Noodles absorb a lot of broth during storage, (and while they cook), so it’s best to store the soup and the noodles separately. To serve, add the noodles directly to serving bowls and ladle the soup on top.
Cooking the noodles in the soup also makes the broth starchier.
I use Riesa Wavy Egg Noodles for this recipe.
Feel free to butter the noodles when they’re done cooking to prevent them from sticking together. You can then refrigerate leftover noodles in an airtight container.
*If you’ve reviewed the info above and still prefer to cook the noodles in the soup, feel free to do so. You may want to use an extra cup of broth to account for what will be absorbed during cooking.
Sirloin and Tenderloin Roasts are pricier but more tender, which requires less cooking time to render down than tougher cuts of meat. (Ideal for stove top cooking.)
Chuck Roast, Rump Roast, and Bottom Rounds are more economical cuts that render down nicely if cooked using the slow cooker method. The best option is Chuck, then Rump, then Bottom Round.
You may also have the option to buy packaged stew meat that’s already cubed. While this also will work, I prefer to purchase it whole so that I can choose the cut I want. Stew meat isn’t always clearly labeled as to what cut it’s from. (But it’s almost always a tougher cut that requires slow cooking.)
