Description
This hearty Beef Noodle Soup is a comforting blend of tender beef, savory vegetables, and flavorful broth, simmered to perfection and served with egg noodles. Perfect for a satisfying meal on a chilly day, it combines the richness of seared beef with a medley of aromatic vegetables and a hint of balsamic vinegar for depth, finished with fresh parsley garnish.
Ingredients
Scale
Beef and Seasoning
- 2 lb beef roast, cut into 1-inch cubes
- Kosher salt, to taste
- Black pepper, to taste
- 2 tsp Italian seasoning
- 1 tsp cayenne pepper
Vegetables and Aromatics
- 3–4 cloves garlic, minced
- 1 lb button mushrooms, sliced
- 1 large onion, diced
- 2 large carrots, chopped
- 3 ribs celery, chopped
Liquids and Others
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 10 cups beef broth
- 12 oz egg noodles or egg-free ribbons
- Optional: freshly chopped parsley, to garnish
Instructions
- Season Beef: In a large bowl, season beef cubes evenly with kosher salt, black pepper, Italian seasoning, and cayenne pepper, ensuring each piece is well coated for balanced flavor.
- Sear Beef: Heat olive oil in a heavy-bottomed soup pot over medium heat. In two batches, sear the beef cubes until golden brown on all sides to lock in juices. Remove beef from pot and set aside.
- Sauté Vegetables: In the same pot, add minced garlic and sliced mushrooms. Sauté for 5 minutes until fragrant and mushrooms have released their moisture. Then, add diced onion, chopped carrots, and celery and cook for another 5 minutes to soften the vegetables.
- Simmer Soup: Return the seared beef to the pot. Add balsamic vinegar and pour in the beef broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour until the beef is tender and flavors meld.
- Cook Noodles: Add egg noodles to the simmering soup and cook for 6–8 minutes until noodles are tender but not mushy. Remove the pot from heat immediately after the noodles are cooked.
- Serve: Let the soup rest for a few minutes until warm. Ladle into bowls and garnish with freshly chopped parsley if desired. Serve hot for optimal flavor.
Notes
- For a spicier soup, increase cayenne pepper by an additional ½ teaspoon.
- Use gluten-free noodles if gluten intolerance is a concern.
- You can substitute beef broth with homemade stock for a richer taste.
- Resting the soup after cooking allows flavors to develop more deeply.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
