Description
This Beef Noodle Soup recipe is a comforting and creamy meal featuring tender top sirloin steak simmered with vegetables and seasonings, combined with egg noodles in a rich broth. With just 30 minutes of hands-on prep and slow cooking in the oven, this satisfying soup is perfect for cozy dinners and reheats beautifully for leftovers.
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
Roux and Liquid Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 5 cups water (can substitute with broth as noted)
- 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
Dairy and 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. Once hot, add half of the beef and sear on all sides until deeply golden, about 4 minutes total. Remove with a slotted spoon and set aside. Repeat 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 chopped onions, carrots, and celery; sauté until onions soften, about 8 minutes. Add minced garlic and red pepper flakes; sauté for 30 seconds to release their aroma.
- Make Roux: Reduce heat to medium and stir in the flour. Cook for 1-2 minutes until the raw flour smell disappears, stirring constantly to form a roux.
- Add Broth and Seasonings: Lower heat to low, slowly stir in water while scraping up browned bits from the pot. 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 mixture to a simmer, cover the pot, and transfer it to the oven. Bake for 90 minutes or until the beef is tender and melt-in-your-mouth. Start boiling water to cook the pasta during the last 20 minutes of baking.
- Cook Noodles: In a separate pot, cook the egg noodles in salted boiling water until just al dente, a couple minutes less than package instructions. Drain and drizzle with olive oil to prevent sticking if the beef is not ready yet.
- Add Dairy and Tomatoes: When the beef is tender, move the pot back to the stove over low heat. 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 until thickened, about 3 minutes. Add frozen peas in the last minute of cooking.
- Combine and Season: Stir in the cooked egg noodles and adjust seasoning with salt and pepper to taste. Garnish with fresh parsley if desired before serving.
Notes
- This soup is creamy and comforting with minimal hands-on prep, relying on oven baking for tender beef.
- Use broth instead of water for a richer flavor if preferred.
- Cooking noodles separately prevents toughening the beef and keeps pasta texture perfect.
- You can swap or add other vegetables to customize the soup.
- Reheats well making it ideal for leftovers or meal prep.
- Serve as a one-pot meal or with a side salad and dinner rolls for a complete dinner.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
