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Easy Homemade Beef Noodle Soup with Rich Broth

A close-up of a white bowl filled with rich beef noodle soup, featuring tender chunks of beef and wide egg noodles, garnished with parsley.
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Make this classic beef noodle soup for an easy weeknight dinner. You get tender beef, soft egg noodles, and a deeply flavorful, rich broth that brings ultimate comfort to your table.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, minced
  • 8 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 pound wide egg noodles
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Add the chopped onion, celery, and carrots to the pot. Sauté until the vegetables soften, about 5 to 7 minutes. Add the minced garlic and cook for one minute more until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
  5. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, dried thyme, and dried rosemary.
  6. Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is very tender.
  7. Increase the heat to medium and bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually about 6 to 8 minutes, until they are tender. Do not overcook the noodles.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the hearty beef noodle soup into bowls. Garnish with fresh parsley before serving. This soup is a family favorite!

Notes

  • For an even richer broth, you can sear the beef in batches and then deglaze the pot with a splash of red wine before adding the broth.
  • If you prefer a thicker gravy-like consistency, increase the flour to 1/3 cup or use a cornstarch slurry at the end.
  • This recipe works well in a slow cooker; brown the meat and sauté the vegetables first, then transfer everything to the slow cooker with the broth and seasonings. Cook on low for 6-8 hours. Add the noodles during the last 30 minutes of cooking.

Nutrition

Find it online: https://kitchenuser.net/easy-homemade-beef-noodle-soup-rich-broth/