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Easy Stovetop Beef Noodle Soup: A Comfort Classic

Close-up of a bowl of amazing 1-pot beef noodle soup with chunks of beef, carrots, and egg noodles.
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Make this hearty beef noodle soup on the stovetop for a quick, satisfying weeknight dinner. You get tender beef and noodles in a rich, savory broth without complicated steps.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 12 ounces wide egg noodles
  • 1 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Season the beef cubes 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. Reduce the heat to medium. 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 browned beef to the pot. Pour in the beef broth and Worcestershire sauce. Add the dried thyme, dried rosemary, and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 to 90 minutes, or until the beef is very tender.
  7. Remove and discard 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 until they are tender.
  8. Stir in the frozen peas during the last 2 minutes of cooking.
  9. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a delicious, hearty beef soup.

Notes

  • For a slow cooker variation, brown the beef and sauté the vegetables first, then transfer everything except the noodles and peas to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add noodles and peas during the last 30 minutes of cooking time.
  • If you prefer a thicker consistency, mix 1/4 cup of all-purpose flour with 1/2 cup of cold water to create a slurry. Stir the slurry into the simmering broth before adding the noodles.
  • Use high-quality beef broth for the best rich broth soup flavor.

Nutrition

Find it online: https://cookingbyfelix.com/easy-stovetop-beef-noodle-soup-comfort/