Description
A rich and satisfying Beef Noodle Soup featuring tender seared sirloin cooked in a savory broth with vegetables, thickened with a creamy half and half mixture, and served with perfectly cooked egg noodles. This comforting soup combines slow-baked beef with aromatic herbs and fire-roasted tomatoes, making it a perfect meal for cool days.
Ingredients
Scale
Beef and Noodles
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil, divided
- 2 cups egg noodles, or your favorite sturdy pasta
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 3/4 cup carrots, chopped or sliced
- 2 ribs celery, chopped or sliced
- 4-6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/4 cup flour
- 5 cups water (or 5 cups reduced sodium beef broth, omit beef base if using broth)
- 2 tablespoons beef base or beef bouillon (crush cubes if using)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Add Later
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 325 degrees F to prepare for slow baking the soup.
- Sear Beef: Toss the chopped beef with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Add half the beef and sear until each side is deeply golden, about 4 minutes total. Remove with a slotted spoon and repeat with the remaining beef, leaving drippings in the pot. Set beef aside.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the beef drippings over medium-high heat. Add onion, carrots, and celery; sauté until onions are softened, about 8 minutes. Add garlic and red pepper flakes and cook for 30 seconds.
- Make Roux: Reduce heat to medium. Stir in flour and cook for 1-2 minutes until the raw flour smell disappears, stirring constantly.
- Add Broth and Seasonings: Reduce heat to low. Gradually stir in water (or beef broth if using), scraping up browned bits on the pan bottom. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Return seared beef to the pot and stir to combine.
- Bake Soup: Bring the pot to a simmer, cover, and transfer to the oven. Bake for 90 minutes or until beef is tender. Start cooking egg noodles in salted boiling water during the last 20 minutes of baking.
- Cook Noodles: Cook egg noodles separately until just al dente, drain, and drizzle lightly with olive oil to prevent sticking if beef isn't done cooking yet.
- Add Cream and Tomatoes: Remove pot from the oven and transfer to the stovetop. Whisk half and half with cornstarch until smooth, then stir into the soup along with fire roasted diced tomatoes. Heat gently until thickened, about 3 minutes. Add frozen peas during the last minute of cooking.
- Combine and Season: Stir in cooked noodles and season soup with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- Broth substitution: Replace water with 5 cups reduced sodium beef broth and omit the beef base for a richer flavor.
- Slow cooker method: After step 5, transfer contents to a slow cooker using 4 cups water and 1 1/2 tablespoons beef concentrate. Cook on HIGH for 4-6 hours or LOW for 8-10 hours until beef is very tender. Then proceed with adding cream and other remaining steps.
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Meal prep options: Prepare entire recipe in advance and reheat, or refrigerate separated components for quick assembly. Alternatively, prepare through adding beef to soup, refrigerate covered, then bake the next day.
- Freezing: Avoid freezing the whole soup to prevent texture changes in noodles and cream. Freeze soup base separately with evaporated milk instead of half and half. Thaw overnight and add freshly cooked noodles when serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
