Description
This hearty Beef Noodle Soup is a comforting dish featuring tender top sirloin steak simmered in a flavorful broth with vegetables and creamy half and half. The egg noodles are cooked separately to ensure perfect texture, then combined for a rich and satisfying meal perfect 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
- 2 tablespoons beef base or beef bouillon (crushed if using cubes)
- 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 F to prepare for baking the soup later.
- Sear beef: Toss the chopped beef with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add half the beef and sear each side until deeply golden about 4 minutes total. Remove to a plate with a slotted spoon. Repeat with remaining beef, leaving drippings in the pot. Set beef aside.
- Sauté vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add chopped onions, carrots, and celery and sauté until onions soften, about 8 minutes. Add minced garlic and red pepper flakes and sauté for 30 seconds.
- Make roux: Reduce heat to medium. Sprinkle in flour and cook 1-2 minutes, stirring constantly until the raw flour smell is gone.
- Add broth and seasonings: Reduce heat to low. Slowly stir in water, scraping browned bits from the bottom. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Stir in the seared beef.
- Bake soup: Bring pot to a simmer, cover, and transfer to oven. Bake at 325 degrees F for 90 minutes or until beef is very tender. Begin cooking noodles the last 20 minutes of baking.
- Cook noodles: Boil egg noodles in salted water until just al dente. Drain and toss with olive oil if beef is not done to prevent sticking. Do not add noodles to pot yet.
- Add half and half mixture: Remove pot from oven and place on stove. Whisk half and half with cornstarch and stir into soup along with diced tomatoes. Simmer gently until thickened, about 3 minutes. Add frozen peas during the last minute.
- Combine and season: Stir cooked noodles into the soup. Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve hot.
Notes
- You can substitute the 5 cups of water with reduced sodium beef broth and omit the beef base or bouillon for a richer flavor.
- For a slow cooker version: reduce water to 4 cups and beef concentrate to 1 1/2 tablespoons. After searing beef and sautéing vegetables, transfer to slow cooker and cook on HIGH 4-6 hours or LOW 8-10 hours until beef is tender. Finish the recipe on the stove.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For meal prep, prepare entire recipe ahead or keep components separate and combine when ready to serve.
- Do not freeze the complete soup with noodles and half and half as texture may suffer. Freeze soup base with evaporated milk and add freshly cooked noodles when reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
