Description
Hearty and comforting Beef Noodle Soup featuring tender beef roast slow-cooked with aromatic herbs, vegetables, and egg noodles in a flavorful beef broth enriched with creamy mushroom soup. Perfect for a warming family meal.
Ingredients
Scale
Beef and Broth
- 2-3 lb beef roast
- Salt and pepper, to taste
- 2 tablespoons oil
- 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
Soup Additions
- 10.5 oz can cream of mushroom soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 24 oz egg noodles
- Optional: sautéed mushrooms
Instructions
- Prepare the Beef: Trim any large pieces of fat from the beef roast and cut it 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. When the oil is hot, add the beef and sear on all sides until browned, locking in the juices and adding rich flavor.
- Add Broth and Seasonings: Pour in the low-sodium beef broth along with the onion soup mix, crushed dried rosemary, dried thyme, and minced garlic. Bring this mixture to a gentle boil to meld flavors.
- Simmer: Reduce the heat to low, cover the pot, and let the soup cook for 1 hour, allowing the beef to become tender and the flavors to develop deeply.
- Add Vegetables and Mushroom Soup: Stir in the cream of mushroom soup, chopped carrots, and celery. Continue cooking, covered, for another 20 minutes to soften the vegetables.
- Cook the Noodles: Add the egg noodles to the pot and cook for 5–10 minutes until the noodles are tender but not mushy.
- Optional Mushroom Addition: If using, stir in sautéed mushrooms to add extra umami and texture before serving.
Notes
- Use low-sodium beef broth to control salt levels and customize seasoning to taste.
- For a richer texture, sear the beef thoroughly to develop a deep brown crust.
- Make sure not to overcook the egg noodles to avoid mushiness.
- Substitute mushrooms with other vegetables like peas or green beans if desired.
