Description
This Beef Noodle Soup recipe is a creamy, comforting meal featuring tender top sirloin, hearty vegetables, fire roasted tomatoes, and chewy egg noodles simmered in a rich broth. With 30 minutes of hands-on prep and slow oven baking, it offers deep flavors and a satisfying texture perfect for cold days or cozy dinners. The soup is adaptable, reheats well, and can be served as a meal-in-one or with sides like salad and rolls.
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
Pasta
- 2 cups egg noodles (or your favorite sturdy pasta)
Vegetables and Aromatics
- 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
Thickening and Flavoring Agents
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 5 cups water (or use beef broth as substitute)
- 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 Additional Ingredients
- 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 to season evenly.
- Sear Beef: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Add half of the beef and sear each side until deeply golden, about 4 minutes total. Remove with a slotted spoon to a plate. Repeat with remaining beef, leaving drippings in the pot. Set beef aside.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add chopped onions, carrots, and celery. Sauté until onions are softened, around 8 minutes. Add minced garlic and red pepper flakes; cook for 30 seconds more.
- Make Roux: Reduce heat to medium. Stir in the flour and cook for 1-2 minutes, until the raw flour smell disappears, forming a roux.
- Add Broth and Seasonings: Reduce heat to low. Slowly stir in water while scraping up browned bits from the pan bottom. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Stir in the seared beef pieces.
- Bake Soup: Bring the pot to a simmer, cover, and transfer to the preheated oven. Bake at 325 degrees Fahrenheit for 90 minutes or until the beef is melt-in-your-mouth tender. Begin cooking noodles during the last 20 minutes.
- Cook Noodles: In a separate pot, cook egg noodles in salted boiling water until just al dente, slightly less than package directions. Drain and drizzle lightly with olive oil if beef is not done yet to prevent sticking.
- Add Dairy and Thicken: Once beef is tender, move the pot back to the stove top. Whisk together half and half with cornstarch and stir into the soup along with the fire roasted diced tomatoes. Bring to a gentle simmer and cook for about 3 minutes until soup thickens, adding frozen peas in the last minute.
- Combine and Serve: Stir the cooked noodles into the soup, season with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- This soup is creamy and comforting with minimal active prep time, relying on oven baking for tender beef and rich flavor development.
- You can substitute beef broth for water and beef base to deepen flavor.
- Cooking noodles separately prevents toughness by avoiding boiling beef directly.
- Adjust creaminess by using evaporated milk instead of half and half or reduce quantity to preference.
- Fire roasted diced tomatoes add smoky depth but can be replaced with regular diced tomatoes if unavailable.
- This soup reheats well and is excellent for meal prep or freezing in portions.
- Add fresh parsley or herbs at serving for brightness and garnish.
- For a lower fat version, use evaporated milk and reduce butter.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 kcal
- Sugar: 7 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: 95 mg
