Description
A hearty and comforting beef noodle soup recipe perfect for any occasion.
Ingredients
Scale
- 1 pound beef chuck, cut into 1-inch cubes
- 8 cups beef broth
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the beef cubes and brown on all sides, about 5-7 minutes.
- Pour in the beef broth and add the sliced carrots, celery, dried thyme, dried oregano, and bay leaf. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
- To serve, place a portion of egg noodles in a bowl and ladle the beef soup over the top. Garnish with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes while sautéing the onions.
- Substitute the beef chuck with ground beef for a quicker cooking time, reducing the simmering step to 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg