Description
A hearty and creamy Beef Noodle Soup featuring tender top sirloin, vegetables, fire roasted tomatoes, and egg noodles simmered in a rich, flavorful broth. Perfect for a comforting meal with a balance of textures and robust taste.
Ingredients
Scale
Beef and Seasoning
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil, divided
Noodles
- 2 cups egg noodles or your favorite sturdy pasta
Vegetables and Aromatics
- 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
Sauce and Broth
- 1/4 cup flour
- 5 cups water
- 2 tablespoons beef base or beef bouillon (crushed if 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
Cream and Finish
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 15-ounce can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 325 degrees Fahrenheit. Toss the chopped beef with 1 teaspoon salt and 1/2 teaspoon pepper while still on the cutting board.
- Sear the Beef: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Add half the beef and sear each side until deeply golden, about 4 minutes total. Remove with a slotted spoon and set aside. Repeat with the remaining beef, leaving drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add onions, carrots, and celery; sauté until onions soften, about 8 minutes. Add garlic and red pepper flakes and sauté 30 seconds.
- Make Roux: Reduce heat to medium. Add flour and cook 1-2 minutes, stirring constantly until raw flour smell disappears.
- Add Broth and Seasonings: Reduce heat to low. Slowly whisk in 5 cups water, scraping browned bits from the bottom. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Return seared beef to pot.
- Bake to Tenderize: Bring to a simmer, cover, and transfer Dutch oven to preheated oven. Bake for 90 minutes or until beef is tender. Start cooking noodles during the last 20 minutes of baking.
- Cook Noodles: Boil egg noodles in salted water until just al dente, slightly under the package recommended time. Drain and drizzle with olive oil to prevent sticking if beef isn’t ready yet.
- Add Cream and Tomatoes: Remove pot from oven and set on stove. Whisk half and half with cornstarch until smooth, then stir into soup along with diced tomatoes. Simmer gently, stirring, until broth thickens, about 3 minutes. Add frozen peas during the last minute of cooking.
- Combine and Season: Stir cooked noodles into soup. Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- This Beef Noodle Soup is creamy and comforting with a quick 30 minutes prep followed by slow cooking in the oven for tender beef flavor.
- The soup is versatile—you can adjust creaminess, swap vegetables, or make it less soupy as preferred.
- Use beef broth instead of water for deeper flavor if desired (see notes).
- Cooking noodles separately prevents beef from toughening by boiling.
- Leftovers reheat well and make a satisfying meal the next day.
- Serve with a big garden salad and dinner rolls for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
