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When the temperatures drop and you’re craving something warm and satisfying, nothing beats a bowl of homemade Beef & Noodle Soup. This recipe transforms simple ingredients into a restaurant-quality meal that’s perfect for easy weeknight dinners and family gatherings. With tender chunks of beef, earthy mushrooms, and perfectly cooked egg noodles swimming in a rich, savory broth, this soup checks all the boxes for healthy dinner ideas that don’t sacrifice flavor.

What makes this recipe special is the careful layering of flavors from browning the beef to deglazing with red wine creating depth that makes this one of the best dinner ideas for family meals. The combination of beef and chicken broth provides a complex base, while aromatic vegetables and herbs bring everything together beautifully. Whether you’re looking for cheap dinners for a family or kid friendly dinners that everyone will love, this hearty soup delivers comfort in every spoonful.

Table of Contents

Why You’ll Love This Recipe

This Beef & Noodle Soup stands out among supper ideas because it’s incredibly versatile and forgiving. The recipe uses affordable stew meat that becomes melt-in-your-mouth tender through gentle simmering, making it perfect for lazy dinners when you want something special without breaking the bank. The addition of sautéed mushrooms adds an umami boost that elevates this from basic to extraordinary.

The best part? Most of the cooking time is hands-off, allowing you to prep other tasks while the soup develops its rich flavor. Using quality pots ensures even heat distribution for optimal results. This makes it ideal for dinner ideas recipes that fit into busy schedules while still impressing your family with homemade goodness.

Essential Equipment for Perfect Results

Before you start cooking, having the right tools makes all the difference. A heavy-bottomed pot is crucial for even heat distribution and preventing scorching during the long simmer. You’ll also need a good cutting board and sharp chef’s knives for prepping all your vegetables efficiently.

Quality measuring cups and spoons set ensure precise seasoning, while mixing bowls help organize your mise en place. A sturdy colander strainer basket is essential for draining your noodles perfectly. Don’t forget kitchen utensils like a silicone spatula for deglazing and a ladle for serving.

Ingredient Breakdown

Ingredient Category	Items	Purpose
Protein	2 lbs stew meat, 12 oz mushrooms	Hearty base and umami depth
Aromatics	Yellow onion, garlic, carrots, celery	Flavor foundation
Liquids	7 cups beef broth, 1 cup chicken broth, ½ cup red wine	Rich, complex broth
Seasonings	Worcestershire, thyme, rosemary, mustard powder	Layered flavor profile
Vegetables	Frozen peas	Color and nutrition
Pasta	2 cups egg noodles	Comfort factor

The combination of beef and chicken broth creates a more nuanced flavor than using just one type. The red wine not only deglazes the pan but adds depth and acidity that balances the richness of the beef. Fresh garlic makes a significant difference in the overall taste profile.

Step-by-Step Instructions

Prep Work

Start by organizing all your ingredients this French technique called mise en place makes cooking smoother. Use your cutting board and chef’s knives to dice your onion, carrots, and celery into uniform pieces for even cooking. Slice the mushrooms and set them aside separately.

Sautéing the Mushrooms

Heat your pot over medium-high heat with olive oil. Add mushrooms and cook undisturbed for 3-4 minutes per side until deeply golden. This caramelization is crucial for developing rich, savory flavor. Transfer to a plate and set aside.

Preparing and Browning the Beef

Cut stew meat into 1-inch cubes using sharp chef’s knives. Combine meat seasonings and toss with the beef in a mixing bowl. Sprinkle with flour and toss again this creates a light coating that thickens the broth later.

Heat more oil in the same pot and brown beef in batches, ensuring you don’t overcrowd the pan. Each piece should sear for about 45 seconds per side, developing a deep brown crust. The interior should remain red and cold this prevents overcooking during the long simmer.

Building the Broth

Pour red wine into the pot and use a silicone spatula from your kitchen utensils to scrape up all the browned bits from the bottom. These fond pieces are packed with flavor. Let the wine reduce by half, about 4-5 minutes.

Add butter, diced onions, carrots, and celery to the pot. Cook for 5 minutes until softened, then add minced garlic (use a garlic press for convenience), Worcestershire sauce, and soup seasonings. Cook for 2 minutes to bloom the spices.

The Long Simmer

Pour in the beef broth, chicken broth, and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Add the seared beef along with any accumulated juices. Cover partially and simmer over medium-low heat for 1 hour, stirring occasionally.

This gentle cooking method ensures tender beef without toughening the meat. The broth will concentrate and develop incredible depth during this time. If your broth starts boiling, reduce the heat immediately.

Final Assembly

While the soup simmers, cook egg noodles separately in a pot of salted boiling water according to package directions. Drain using your colander strainer basket. Cooking noodles separately prevents them from absorbing too much broth and becoming mushy.

Add frozen peas to the soup during the last few minutes. Return the cooked mushrooms to the pot and discard the bay leaf. Place cooked noodles in serving bowls and ladle the hot soup over top. Garnish with fresh parsley and serve immediately.

Pro Tips for Success

Always sear beef in small batches to maintain high heat overcrowding creates steam instead of browning. Use quality pots with heavy bottoms to prevent hot spots and scorching. Keep your heat gentle during the simmer aggressive boiling toughens the meat.

Cooking noodles separately is a game-changer for leftovers. Store noodles and soup separately, combining them only when serving. This prevents the noodles from absorbing all the broth and becoming bloated. Consider using an electric can opener for easy access to canned broth.

Storage and Reheating

Store leftover soup and noodles in separate airtight containers in the refrigerator for up to 4 days. The soup actually tastes better the next day as flavors continue to meld. Reheat soup gently in a pot over medium heat, then add fresh noodles to serving bowls.

For longer storage, freeze the soup (without noodles) for up to 3 months. Thaw overnight in the refrigerator before reheating. Cook fresh noodles when ready to serve for the best texture.

Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! Chuck roast, beef shank, or short ribs all work beautifully. These tougher cuts become incredibly tender with slow simmering. Avoid lean cuts like sirloin which can become dry.

What can I substitute for red wine?

Use additional beef broth with a splash of red wine vinegar for acidity. Beef stock with a tablespoon of balsamic vinegar also works. The acidity helps tenderize the meat and balances the rich flavors.

Can I make this in a slow cooker?

Yes! Brown the beef and mushrooms as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours. Add peas and cook noodles separately during the last 30 minutes.

Why cook noodles separately?

Noodles cooked in the soup absorb excessive liquid and become mushy, especially in leftovers. Cooking them separately maintains perfect texture and preserves your broth. This also allows you to control individual portions better.

How can I make this gluten-free?

Use gluten-free noodles or substitute with rice noodles. Replace all-purpose flour with cornstarch for coating the beef. Ensure your Worcestershire sauce is gluten-free or substitute with coconut aminos.

Can I add other vegetables?

Definitely! Green beans, potatoes, or parsnips are excellent additions. Add heartier vegetables like potatoes with the broth, and quick-cooking vegetables like green beans during the last 15 minutes. Use a peeler for easy vegetable prep.

Easy Beef and Noodle Soup Recipe (Ready in 90 Minutes!)

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This hearty Beef & Noodle Soup features tender stew meat, savory mushrooms, and egg noodles in a rich, flavorful broth. Perfect for family dinners, this comforting soup combines aromatic vegetables, herbs, and a wine-infused broth for restaurant-quality results at home.

Author: Alice
Prep Time: 20
Cook Time: 75
Total Time: 95
Yield: 6
Category: Soup
Method: Simmering
Cuisine: American

Ingredients

12 oz. mushrooms, sliced/rinsed/dried

2–3 tablespoons olive oil

2 lbs. stew meat

¼ cup flour

½ cup dry red wine

3 Tbsp butter

1 yellow onion, diced

¾ cup carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 bay leaf

7 cups beef broth

1 cup chicken broth

¾ cup Frozen peas

2 cups egg noodles, uncooked (About 4 oz.)

Parsley, to garnish

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic salt

½ teaspoon celery salt

½ teaspoon onion powder

1 teaspoon mustard powder

½ teaspoon dried thyme

½ teaspoon dried rosemary

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Instructions

1. Combine each set of seasonings and measure out remaining ingredients before beginning.

2. Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.

3. Cut meat into 1-inch cubes, discard any large pieces of fat. Sprinkle with meat seasonings (salt, black pepper, garlic salt, celery salt, onion powder). Toss to coat. Sprinkle with flour and toss again.

4. Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.

5. Add the wine to the soup pot and set heat to medium. Use a silicone spatula to clean the bottom and sides of the pan. Let it reduce by half, 4-5 minutes.

6. Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, mustard powder, dried thyme, and dried rosemary and cook for 2 minutes.

7. Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.

8. Add the seared beef along with any juices from the plate. Cover partially and let it simmer very gently over medium-low heat for 1 hour. Stir occasionally and decrease heat if it starts to boil.

9. While soup simmers, boil the egg noodles in a separate pot of salted water according to package instructions. Drain once cooked.

10. Add the frozen peas to the soup during the last few minutes. Add the cooked mushrooms and discard the bay leaf.

11. Add the cooked noodles to serving bowls and ladle the soup on top. Garnish with parsley and serve!

Notes

Store soup and noodles separately for best results with leftovers.

The soup can be frozen for up to 3 months without the noodles.

Chuck roast, beef shank, or short ribs can be substituted for stew meat.

For gluten-free version, use gluten-free noodles and cornstarch instead of flour.

Red wine can be replaced with additional beef broth plus a splash of red wine vinegar.

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