Chicken noodle soup is good for when you are feeling down, but Beef Noodle Soup is an even heartier dish that will definitely help ensure things start looking up! It’s filled with tender tangles of egg noodles and plenty of bright, fresh garden vegetables, wonderful pairings for the juicy cubes of beef and the golden-brown sautéed mushrooms! When you feel a sniffle coming on, Beef Noodle Soup will help you feel right as rain!
Ingredients
For the meat seasoning:
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- For the soup seasoning:
- 1 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
For the soup:
- 2 tablespoons olive oil, divided, plus more, to taste
- 12 ounces mushrooms, rinsed and dried, sliced
- salt, to taste
- 2 pounds stew meat, cubed, fat trimmed
- 1/4 cup flour
- 1/2 cup dry red wine
- 3 tablespoons butter
- 1 yellow onion, diced
- 3/4 cup carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic
- 1 tablespoon Worcestershire sauce
- 7 cups beef broth
- 1 cup chicken broth
- 1 bay leaf
- 2 cups egg noodles
- 3/4 cup peas, frozen
- 4 ounces parsley, chopped, for garnish
Directions
Step 1 –In a small bowl, mix the black pepper, 1/2 teaspoon of the salt, the garlic salt, the celery salt, and the onion powder. Set the meat seasoning aside.
Step 2 –In another small bowl, mix the mustard powder, the thyme, and the rosemary together and set the soup seasoning aside.
Step 3 –In a soup pot, heat 1 tablespoon of the olive oil over medium-high heat.
Step 4 –Add the mushrooms to the oil and sauté, while stirring occasionally, adding more of the extra oil if necessary and seasoning them with the extra salt, until the mushrooms are softened, about 6-8 minutes.
Step 5 –Transfer the pot from the heat and transfer the mushrooms to a bowl.
Step 6 –In a large bowl, add the beef cubes and the reserved meat seasoning and toss to coat.
Step 7 –Add the flour to the beef mixture and toss to coat.
Step 8 –In the same soup pot over medium-high heat, heat the remaining 1 tablespoon of the olive oil.
Step 9 –Add in the beef cubes in batches to avoid overcrowding the pot.
Step 10 –Cook the beef cubes, adding more of the extra oil as needed, until browned on all sides, about 45 seconds per side. The middle of the cubes will not be cooked through.
Step 11 –Transfer the browned beef cubes to a plate and repeat the browning process with the remaining meat.
Step 12 –Add the wine to the soup pot and reduce the heat to medium.
Step 13 –Use a silicone spatula to scrape the bottom and sides of the pot to release the browned bits and cook until the wine reduces by half, about 4-5 minutes.
Step 14 –Add the butter, the onions, the carrots, and the celery to the wine reduction and allow the veggies to soften, about 5 minutes.
Step 15 –Add the garlic, the Worcestershire sauce, and the reserved soup seasoning to the veggie mixture and cook until the flavors meld together, about 2 minutes.
Step 16 –Add the beef broth, the chicken broth, and the bay leaf to the veggie mixture and bring it to a boil.
Step 17 –Reduce the soup mixture to a simmer and add the browned beef cubes, along with any accumulated juices from the plate.
Step 18 –Partially cover the pot and cook, stirring occasionally, over medium heat, until the beef is cooked through reaching an internal temperature of 145 degrees F, for 1 hour. Do not let the soup boil.
Step 19 –Bring a separate pot of salted water to a boil.
Step 20 –Add the egg noodles to the boiling water and cook to al dente, according to the package directions. Add the peas to the boiling water when the pasta has 3 minutes of cooking time left to go.
Step 21 –Transfer the egg noodles and the peas from the stove, drain them, and return them to the pot.
Step 22 –Remove the bay leaf from the mushrooms and then add the mushrooms to the egg noodle-peas mixture.
Step 23 –Place the noodle mixture in serving bowls and ladle the soup over top.
Step 24 –Garnish the soup with the parsley.
Step 25 –Serve.
