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.
Servings: 8 servings
Equipment
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
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.
Notes
Braised beef soup can be made with beef tenderloin, chuck roast or beef shoulder roast.
Freeze Beef Noodle Soup for up to 3 months in freezer safe containers for easy weeknight dinners.
Nutrition
Calories: 524kcal | Carbohydrates: 24g | Protein: 42g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1550mg | Potassium: 1480mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3156IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 6mg