The Best Braised Beef Noodle Soup
Hearty braised beef noodle soup is the kind of cozy, satisfying meal you need on a cold winter day! It’s full of deep, rich flavor and plenty of tender beef.
Braised beef noodle soup is the ultimate comfort food, like a warm hug in a bowl. With tender chunks of slow-cooked beef, springy egg noodles, and rich, savory broth, it’s a dish that knows how to warm you up from the inside out. (It also makes your house smell amaaaazing as it cooks.)
If you enjoy beef dishes with a lot of depth and richness—think Beef Bourguignon—this recipe is basically that in soup form. Or the beef form of Homemade Chicken Noodle Soup! It’s got loads and loads of umami (the addition of mushrooms helps with that too!), the beef is melt-in-your-mouth tender, and the noodles soak up all that goodness as they simmer.
Ingredients for Braised Beef Noodle Soup
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Cremini Mushrooms – You can use regular white mushrooms, but cremini mushrooms (also known as baby bella) have more flavor.
- Olive Oil – No need for a fancy extra-virgin olive oil here—just an everyday cooking olive oil is fine.
- Chuck Roast – Cut this into bite-sized pieces before getting started with the recipe.
- Cornstarch – This has two purposes: it helps the beef get a nice crust when seared and it also helps thicken the soup a bit when you add the beef back to the pot.
- Dry Red Wine – Cabernet Sauvignon and Merlot both work well.
- Butter – This adds a nice richness to the beef soup.
- Vegetables – Yellow onion, carrots, celery, and garlic.
- Seasonings – Fresh thyme, Italian seasoning, bay leaf, garlic powder, and onion powder, along with salt and pepper.
- Tomato Paste – An excellent way to deepen the flavor. It adds some umami too!
- Worcestershire Sauce – Or use coconut aminos if you prefer.
- Beef Stock – This rich soup deserves a rich broth and beef stock delivers!
- Frozen Peas – An easy way to add veggies without much prep work.
- Egg Noodles – Although you could use another variety of pasta in this soup, egg noodles are perfection!
- Fresh Parsley – For some freshness and color.
How to Make Braised Beef Noodle Soup
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the mushrooms. Sear the mushrooms in the olive oil in a Dutch oven set over medium-high heat. Transfer them to a plate.
- Prep the beef. Combine the cornstarch, salt, and pepper, then toss this with the beef until it’s coated.
- Sear the beef. Heat a tablespoon of oil in the Dutch oven and cook the beef until it’s browned on all sides. Transfer these to a plate too.
- Soften the veggies. Melt the butter in the Dutch oven. Cook the onion, carrots and celery until they’re softened.
- Add the next ingredients. Stir in the garlic, thyme, and Italian seasoning, followed by the tomato paste. Cook until the tomato paste darkens.
- Simmer. Add the bay leaf, garlic powder, onion powder, and beef stock, along with the seared beef and any juices from the plate. Bring to a boil, then cover and simmer for an 2-3 hour, or until the beef is fork tender, stirring occasionally.
- Finish. Once the beef is very tender, stir in the noodles and cook until they’re al dente. Stir in the peas and mushrooms, then discard the bay leaf and serve.
Tips for Making Beef Noodle Soup
Follow these simple tips for the perfect braised beef soup!
- Pat the beef dry. This helps the cornstarch adhere to the beef and creates a better crust when browning.
- Don’t crowd the pan. When searing the mushrooms and beef, be sure not to overcrowd the pan as this will result in steaming instead of browning. If you need to cook them in batches, do that!
- Use good quality beef stock. The broth is a key component in this dish, so using homemade or high-quality store-bought beef stock will make all the difference.
Variations and Substitutions
Feel free to make this recipe your own based on your preferences or the ingredients you have on hand. Here’s some inspiration to get you started!
- Try it spicy. Add some chili flakes with the tomato sauce to infuse the whole soup with a bit of heat. Or serve it with your favorite hot sauce if not everyone in your family likes spicy food.
- Make it low carb. Replace the noodles with spiralized zucchini or shirataki noodles for a low-carb version.
- Switch up the veggies. If you’re not a fan of peas, you can add frozen green beans or baby spinach.
How to Store and Reheat Leftovers
Transfer leftover braised beef noodle soup to an airtight container and refrigerate for 3 to 4 days. If you plan on keeping it longer, you can freeze the soup for up to 3 months, just note that the noodles will be a bit mushy and the broth will be a lot thicker after freezing, thawing, and reheating.
Reheat the soup in a pan on the stovetop over medium heat or in the microwave.
What to Serve With Beef Noodle Soup
- Irish Brown Bread
- Easy Ranch Oyster Crackers
- Buttermilk Cornbread
- Our Best House Salad
- Parker House Rolls
- Everything Sourdough Crackers
More Beef Soup Recipes
- Homemade Vegetable Beef Soup
- Beef and Barley Soup with Andouille Sausage
- Easy Beef Cabbage Soup
- Best Hamburger Soup Recipe
- The Best Beef Stew
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Get the Recipe: Braised Beef Noodle Soup
Ingredients
- 16 oz. Cremini mushrooms, wiped clean and sliced
- 2-3 tablespoons olive oil
- 3 pounds chuck roast, cut into bite size pieces
- 3 tablespoons cornstarch
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- ¾ cup dry red wine
- 3 Tbsp butter
- 1 yellow onion, diced
- 1 cup diced carrots
- 3 celery stalks, chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce or coconut aminos
- 1 bay leaf
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 7 cups beef stock
- 1 cup Frozen peas
- 2 cups uncooked egg noodles
- Kosher salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Equipment
Instructions
- Heat the olive oil in a large dutch oven or pot over medium high heat. Add the mushrooms in batches to sear until golden brown being sure not to crowd the pan. Add 1/2 tablespoon olive oil or butter, if needed, between batches. Transfer to a plate and set aside.
- In a small bowl, combine the cornstarch, kosher salt and pepper.
- Place the beef pieces to a large bowl and cover with the cornstarch. Toss to combine.
- Add another tablespoon olive oil to the pan and heat to shimmering. Add the beef to the pan, working in batches so as not to crowd the pan, and brown on all sides until golden brown. Transfer to a plate and keep warm.
- Add the butter to the pan and stir in the onion, carrots and celery. Cook until beginning to soften, approximately 3-4 minutes.
- Stir in the garlic, thyme and Italian seasoning. Add the tomato paste and stir to combine. Cook the mixture until the tomato paste turns a deep burgundy color stirring frequently.
- Add the bay leaf, garlic powder, onion powder and beef stock.
- Return the beef to the pot with an accumulated juices on the plate and bring the soup to a boil.
- Reduce to low heat and cover. Simmer the soup for 2-3 hours, stirring occasionally to prevent the bottom from scorching, until the beef is fork tender.
- Stir in the egg noodles and cook until al dente, approximately 7-8 minutes.
- Add the peas, mushrooms and remove the bay leaf.