Description
This creamy Beef Noodle Soup recipe combines tender top sirloin chunks, hearty egg noodles, and a flavorful medley of vegetables in a rich, aromatic broth. Perfect as a comforting meal, it features slow-baked beef that becomes melt-in-your-mouth tender, complemented by celery, carrots, peas, and fire-roasted diced tomatoes. With minimal hands-on prep and a long, slow cook in the oven, this soup is a satisfying dinner that reheats well and can be customized easily to 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
Pasta
- 2 cups egg noodles or your favorite sturdy pasta
- 1 tablespoon olive oil (for noodles)
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
Roux and Broth Base
- 2 tablespoons unsalted butter
- 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
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 Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the soup.
- Sear Beef: Toss the 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 very hot. Add half 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.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add onions, carrots, and celery, sautéing until onions soften, about 8 minutes. Stir in garlic and red pepper flakes, cooking for 30 seconds.
- Make Roux: Reduce heat to medium and add the flour. Cook, stirring frequently, for 1-2 minutes until the raw flour smell disappears.
- Add Broth and Seasonings: Lower heat to low and slowly stir in the water, scraping browned bits from the pot bottom. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, parsley, oregano, thyme, and paprika. Stir in the seared beef pieces.
- Bake Soup: Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Bake for 90 minutes, or until beef is tender and melt-in-your-mouth. Begin cooking the noodles in salted boiling water during the last 20 minutes of baking.
- Cook Noodles: In a separate pot, cook egg noodles until just al dente, checking a couple minutes before package time. Drain and toss lightly with olive oil to prevent sticking if the beef is not done.
- Add Dairy and Tomatoes: Remove the pot from the oven and transfer to the stovetop. Whisk together half and half and cornstarch, then stir into the soup along with the fire roasted diced tomatoes. Bring to a gentle simmer for about 3 minutes or until thickened, adding frozen peas in the last minute.
- Combine and Season: Stir the cooked noodles into the soup. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.
Notes
- This soup is creamy and comforting with just 30 minutes of hands-on prep; the oven does the slow cooking work.
- The soup is very adaptable: you can swap vegetables, adjust creaminess, or increase broth for a soupier consistency.
- Use beef broth instead of water plus beef base for deeper flavor if preferred.
- Cooking noodles separately prevents them from getting tough or waterlogged in the beef broth.
- Reheats well and makes great leftovers, ideal for meal prepping.
- Serve with a fresh garden salad and dinner rolls for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
