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Easy Stovetop Beef Noodle Soup: A Hearty Comfort Classic

Close-up of a dark bowl filled with rich broth, tender chunks of beef, egg noodles, carrots, and parsley, showcasing the beef noodle soup.
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Make this classic beef noodle soup on the stovetop for a rich, savory meal that tastes better than takeout. This recipe features tender beef and egg noodles in a deeply flavorful broth, perfect for an easy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth (low sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 8 ounces wide egg noodles
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper.
  2. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the vegetables soften.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, thyme, and rosemary.
  7. Return the browned beef to the pot. Add the bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 60 to 75 minutes, or until the beef is very tender.
  8. Remove the bay leaf. Stir in the water and increase the heat to bring the soup back to a gentle boil.
  9. Add the egg noodles and cook according to package directions, usually 6 to 8 minutes, until they are tender. Do not overcook the noodles.
  10. Taste the soup and adjust seasoning with salt and pepper as needed.
  11. Ladle the hearty beef noodle soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer broth, use high-quality, low-sodium beef broth. You control the final salt level.
  • If you prefer a thicker consistency, mix the flour with cold water first to create a slurry before adding it to the vegetables.
  • This soup tastes even better the next day, making it excellent for meal prep.

Nutrition

Find it online: https://chefsily.com/beef-noodle-soup-easy-stovetop-classic/