Description
A rich and hearty Beef Noodle Soup featuring tender sirloin chunks, savory vegetables, and creamy broth, baked to perfection. This comforting main course combines seared beef, sautéed veggies, and a blend of seasonings with egg noodles for a satisfying meal perfect for chilly days or family dinners.
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 as an option)
- 2 tablespoons beef base or beef bouillon (crushed 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 your oven to 325 degrees Fahrenheit to prepare for baking the soup.
- Sear Beef: Toss the chopped beef with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Once hot, sear half the beef pieces until golden on all sides, about 4 minutes total. Remove to a plate with a slotted spoon and repeat with remaining beef, leaving drippings in the pot.
- Sauté Vegetables: Melt butter and olive oil in the beef drippings over medium-high heat. Add onions, carrots, and celery; cook until onions soften, about 8 minutes. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Make Roux: Reduce heat to medium and stir in flour. Cook for 1-2 minutes until raw flour smell disappears, stirring constantly.
- Add Broth and Seasonings: Lower heat to low and slowly whisk in water (or broth), scraping browned bits off the pan bottom. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, parsley, oregano, thyme, and paprika. Return seared beef to the pot.
- Bake Soup: Bring to a simmer, cover, and transfer to the preheated oven. Bake for 90 minutes or until beef is tender and falls apart easily. Start boiling salted water to cook egg noodles about 20 minutes before the soup is ready.
- Cook Noodles: Boil egg noodles in salted water until just al dente, slightly less than package instructions. Drain and toss with a little olive oil to prevent sticking if not combining immediately.
- Add Half and Half and Tomatoes: Remove soup from oven and place pot on the stove. Whisk cornstarch into half and half, then stir into the soup with the diced tomatoes. Simmer gently for about 3 minutes until slightly thickened, adding frozen peas during the last minute.
- Combine and Serve: Stir noodles into the soup. Taste and adjust with salt and pepper. Garnish with fresh parsley if desired and serve hot.
Notes
- For deeper flavor, substitute 5 cups reduced sodium beef broth instead of water and omit beef base.
- Slow Cooker Alternative: After step 5, transfer contents to slow cooker with 4 cups water and 1 ½ tablespoons beef concentrate. Cook on HIGH 4-6 hours or LOW 8-10 hours until beef is tender.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For meal prep, cook elements separately and combine when ready, or refrigerate partway through and finish cooking later.
- Freezing is not recommended for the whole soup due to noodle texture and cream splitting; freeze soup separately without noodles and add freshly cooked noodles when reheating.
- Use evaporated milk instead of half and half for freezing to help reduce splitting.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
