Description
This Beef Noodle Soup is a creamy, comforting meal featuring tender top sirloin beef pieces, robust vegetables, and egg noodles in a rich, aromatic broth. With just 30 minutes of prep and slow baking, it creates a melt-in-your-mouth experience perfect for hearty dinners and easily adaptable with your favorite veggies or less creaminess.
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
- 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
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup flour
- 5 cups water (or beef broth as an alternative)
- 2 tablespoons beef base or beef bouillon (crush cubes if using)
- 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
Dairy and Thickening
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
Additional Ingredients
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- Salt and pepper to taste
Instructions
- Preheat and Season Beef: Preheat your oven to 325 degrees F. Toss chopped beef with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until hot.
- Sear the Beef: Add half the beef to the pot and sear on each side until deeply golden, about 4 minutes total. Remove with a slotted spoon to a plate. Repeat with the remaining beef, leaving drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the beef drippings over medium-high heat. Add onions, carrots, and celery, sauté until the onions are softened, 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 for 1-2 minutes until the raw flour smell disappears, stirring constantly.
- Add Broth and Seasonings: Slowly whisk in water while scraping browned bits from the pot’s bottom. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Return seared beef to the pot.
- Bake Soup: Bring the mixture to a simmer, cover the pot, and transfer it to the oven. Bake at 325 degrees F for 90 minutes or until beef is tender. Start boiling water for noodles in the last 20 minutes of baking.
- Cook Noodles: Cook egg noodles in salted boiling water until just al dente, a couple minutes before package directions. Drain and toss lightly with olive oil if beef is still cooking to prevent sticking.
- Thicken Soup and Add Dairy: Remove pot from oven and return to stovetop. Whisk half and half with cornstarch until smooth. Stir into soup with fire roasted diced tomatoes. Simmer gently until thickened, about 3 minutes, adding frozen peas during the last minute.
- Combine and Season: Stir noodles into the soup. Adjust salt and pepper to taste. Garnish with fresh parsley if desired.
Notes
- This soup is a creamy, comforting meal that requires about 30 minutes hands-on prep time, with oven baking doing most of the work.
- Use beef broth instead of water for richer flavor if desired.
- The noodles are cooked separately to prevent beef toughness from boiling.
- The recipe is adaptable—you can adjust creaminess, use different veggies, or swap pasta types.
- Reheats very well, making it great for leftovers.
- Serve it as a complete meal or alongside a fresh garden salad and dinner rolls for extra heartiness.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
