Hearty Beef Noodle Soup
Warm up with a bowl of Hearty Beef Noodle Soup, a comforting classic that's perfect for chilly days or any time you crave a satisfying meal. This robust soup combines tender, shredded beef chuck roast simmered to perfection in rich beef broth, with earthy vegetables like carrots, celery, and onions, creating a deeply flavorful base. Egg noodles add a comforting carb element, while fresh parsley brightens the dish with a touch of freshness. Slow-simmered with aromatic garlic, a hint of tomato, and a fragrant bay leaf, this easy-to-make recipe is ideal for family dinners or meal prep. Ready in just over two hours and yielding six generous servings, this wholesome beef noodle soup is a nourishing go-to dish you’ll love serving straight from the pot.
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Recipe Information
Ingredients
- 1 pound beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large, chopped onion
- 3 cloves, minced garlic
- 2 large, sliced carrots
- 2 sliced celery stalks
- 6 cups beef broth
- 1 canned, 14 ounces diced tomatoes
- 1 piece bay leaf
- 8 ounces egg noodles
- 2 tablespoons, chopped fresh parsley
Instructions
Season the beef chuck roast with salt and black pepper on both sides.
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef chuck roast and sear it on all sides until browned, about 5 minutes per side. Remove the beef and set aside.
In the same pot, add chopped onions and cook until translucent, about 4 minutes. Add minced garlic and cook for another minute.
Add sliced carrots and celery to the pot, and sauté for about 3 minutes.
Pour in the beef broth and add diced tomatoes with their juices. Stir well to combine.
Return the browned beef to the pot along with the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours or until the beef is tender.
Remove the beef, shred it using two forks, and discard any excess fat. Return the shredded beef to the pot.
Add the egg noodles to the pot and let simmer for an additional 10 minutes or until the noodles are cooked through.
Season the soup with additional salt and pepper to taste.
Remove the bay leaf, and stir in the chopped fresh parsley before serving.
Ladle the soup into bowls and enjoy your hearty beef noodle soup hot.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 8948 mg | 389% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 36.0 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5004 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
