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–+ servings

Beef Noodle Soup

Devashish
A hearty beef noodle soup with tender beef chunks, vegetables, and egg noodles in a flavorful broth
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish, Soup
Cuisine Asian
Servings 6
Calories 849 kcal

Equipment

  • Large pot or Dutch oven

Ingredients
  

Main Ingredients

  • 2-3 lb beef roast cut into 1 inch cubes
  • 2 Tablespoons oil
  • 8 cups low sodium beef broth
  • 1 envelope onion soup mix or homemade
  • 1/2 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried thyme
  • 3-4 cloves garlic minced
  • 10.5 oz cream of mushroom soup or homemade
  • 2 large carrots peeled and chopped
  • 2 ribs celery chopped
  • 24 oz egg noodles good quality or homemade
  • salt and pepper to taste
  • sauteed mushrooms optional

Instructions
 

  • Trim any large fat pieces from the roast and cut into 1 inch cubes.
  • Add oil to a large pot or dutch oven over high heat. Season beef on all sides with salt and pepper.
  • Once oil is hot, add beef to the pot and sear on all sides.
  • Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook for 1 hour.
  • Add mushroom soup, celery and carrots and cook for another 20 minutes.
  • Add egg noodles and cook for 5-10 minutes, until tender.
  • Stir in sautéed mushrooms before serving, if desired.

Notes

Leftover soup will keep in the refrigerator for 3-4 days.

Nutrition

Calories: 849kcalCarbohydrates: 64gProtein: 65gFat: 37gSaturated Fat: 15gCholesterol: 164mgSodium: 5062mgPotassium: 2024mgFiber: 4gSugar: 2gVitamin A: 4116IUVitamin C: 3mgCalcium: 87mgIron: 8mg
Keyword broth, comfort food, hearty, savory
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