Description
This hearty Beef Noodle Soup recipe features tender top sirloin steak simmered in a flavorful broth with aromatic vegetables, herbs, and spices. The soup is enriched with half and half and thickened with cornstarch, then combined with perfectly cooked egg noodles and fire roasted diced tomatoes for a comforting and delicious dish perfect for any occasion.
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 (or 5 cups reduced sodium beef broth as substitute)
- 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 beef and soup.
- 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 with a slotted spoon and repeat with remaining beef, keeping drippings in the pot.
- Sauté Vegetables: Melt butter and olive oil in the drippings over medium-high heat. Add onion, carrots, and celery and sauté until onions soften, about 8 minutes. Add garlic and red pepper flakes and cook for 30 seconds.
- Make Roux: Reduce heat to medium and stir in flour. Cook 1-2 minutes until the raw flour smell disappears.
- Add Broth and Seasonings: Slowly stir in water (or broth), scraping up browned bits. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, and dried herbs. Stir in the seared beef.
- Bake Soup: Bring to a simmer, cover, and transfer to the oven. Bake for 90 minutes until the beef is very tender. Start cooking pasta the last 20 minutes of bake time.
- Cook Noodles: Boil egg noodles separately in salted water until just al dente. Drain and toss lightly with olive oil if the beef is not yet done to prevent sticking.
- Add Dairy and Tomatoes: Transfer the pot to the stove. Whisk half and half with cornstarch and stir into soup along with diced tomatoes. Simmer gently until thickened, about 3 minutes. Add peas during the last minute of cooking.
- Combine and Season: Stir noodles into the soup. Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- Broth: Substitute water with 5 cups reduced sodium beef broth and omit beef base for deeper flavor.
- Slow cooker option: After step 5, use 4 cups water and 1 1/2 tablespoons beef concentrate, transfer to slow cooker, cook on HIGH for 4-6 hours or LOW for 8-10 hours until beef is tender, then finish the recipe as instructed.
- Storage: Keep soup in an airtight container in the refrigerator up to 4 days.
- Meal prep: Prepare entire soup ahead, refrigerate elements separately, or assemble and refrigerate soup pre-baking for quick reheating.
- Freezing: Avoid freezing with noodles and half and half together; instead, freeze soup (made with evaporated milk) without noodles for up to 3 months. Add fresh noodles when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
