Description
This Beef Noodle Soup recipe is a creamy, comforting meal featuring tender top sirloin beef, robust vegetables, fire roasted tomatoes, and chewy egg noodles in a rich, aromatic broth. With only 30 minutes of hands-on prep time and slow oven cooking, it's a satisfying dish perfect for a hearty dinner or a cozy meal. The soup reheats well and can be customized with your favorite veggies or adjusted creaminess levels.
Ingredients
Scale
Beef
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil, divided
Pasta
- 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
For the Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup flour
- 5 cups water
- 2 tablespoons beef base or beef bouillon (crushed if using 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
Finishing Ingredients
- 3 cups half and half (or evaporated milk)
- 2 tablespoons cornstarch
- 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: Preheat your oven to 325 degrees F. Toss the chopped beef with 1 teaspoon salt and 1/2 teaspoon pepper while it’s still on the cutting board.
- Sear the beef: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. When hot, add half the beef and sear each side until deeply golden, approximately 4 minutes total. Remove the beef with a slotted spoon to a plate. Repeat the process with the remaining beef, leaving the 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 and cook until onions are softened, about 8 minutes. Add garlic and red pepper flakes; sauté for 30 seconds more.
- Make the roux: Reduce heat to medium and sprinkle in the flour. Cook for 1-2 minutes, stirring, until the raw flour smell disappears.
- Add broth and seasonings: Gradually pour in the water while scraping up browned bits from the pot’s bottom. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Return the seared beef to the pot.
- Bake the soup: Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Bake for 90 minutes, or until the beef is very tender. Begin cooking the noodles separately during the last 20 minutes of baking.
- Cook noodles: Boil the egg noodles in salted water just until al dente, slightly earlier than package instructions. Drain and toss lightly with olive oil to prevent sticking if the beef isn’t ready yet.
- Add cream and tomatoes: Once beef is tender, move the pot to the stovetop. Whisk half and half with cornstarch until smooth, then stir into the soup with the diced tomatoes. Simmer gently until thickened, about 3 minutes. Add frozen peas during the last minute of cooking.
- Combine and season: Stir in the cooked noodles and adjust salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- This soup offers creamy, tender beef and vegetables with minimal hands-on prep thanks to oven baking.
- You can substitute broth for water if preferred, adjusting seasoning accordingly.
- Cooking noodles separately prevents them from toughening and keeps the soup from becoming too starchy.
- Feel free to swap or add vegetables to suit your taste, such as mushrooms or green beans.
- The soup reheats well and makes a great make-ahead meal.
- Use evaporated milk instead of half and half for a slightly different creamy texture.
- For a spicier kick, increase the red pepper flakes to taste.
- Serving suggestions include pairing with dinner rolls or a fresh garden salad.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
