Beef Noodle Soup Recipe

Ingredients

• 907 g (2 pounds)top sirloin steak, cut into 2.5 cm pieces
• 1 teaspoonsalt
• 1/2 teaspoonblack pepper
• 2 tablespoons (30 ml), dividedvegetable oil
• 200 g (2 cups)egg noodles, or your favourite sturdy pasta
• 28 g (2 tablespoons)unsalted butter
• 1 tablespoon (15 ml)olive oil
• 1onion, chopped
• 90 g (3/4 cup)carrots, chopped or sliced
• 2 ribscelery, chopped or sliced
• 4–6 clovesgarlic, minced
• 1/8 teaspoonred pepper flakes
• 30 g (1/4 cup)plain flour
• 1.18 litres (5 cups)water (or beef stock, as noted)
• 2 tablespoonsbeef base or beef bouillon (crush cubes if using)
• 1 tablespoon (15 ml)Worcestershire sauce
• 1 tablespoon (15 ml)reduced-salt soy sauce
• 1 teaspoonDijon mustard
• 1 teaspoondried parsley
• 1/2 teaspoondried oregano
• 1/2 teaspoondried thyme
• 1/2 teaspoonpaprika
• 710 ml (3 cups)half-and-half or evaporated milk
• 2 tablespoonscornflour
• 1 x 425 g (15 oz) tinfire-roasted diced tomatoes, with their juices
• 150 g (1 cup)frozen petite peas, not thawed
• To tastesalt and black pepper

Instructions

1. 1

   Preheat and season

   Heat the oven to 165°C (325°F). Season the chopped sirloin on the cutting board with 1 teaspoon salt and 1/2 teaspoon pepper, tossing to coat.

2. 2

   Sear the beef

   Heat 1 tablespoon of the vegetable oil in a large Dutch oven over medium-high heat. When hot, sear half the beef on all sides until deeply golden, about 4 minutes in total. Lift it out with a slotted spoon, then repeat with the remaining beef, leaving the drippings in the pot.

3. 3

   Sauté the vegetables

   Melt the butter with the olive oil in the drippings over medium-high heat. Add the onion, carrots and celery and cook until the onion softens, about 8 minutes. Stir in the garlic and red pepper flakes and cook for a further 30 seconds, stirring often.

4. 4

   Make the roux

   Reduce the heat to medium and sprinkle in the flour. Cook for 1–2 minutes, stirring constantly, until the raw flour smell has gone and the mixture forms a roux.

5. 5

   Add broth and seasonings

   Turn the heat to low and gradually pour in the water, scraping the browned bits from the bottom of the pot. Stir in the beef base, Worcestershire sauce, soy sauce, Dijon mustard, parsley, oregano, thyme and paprika. Return the seared beef to the pot and stir.

6. 6

   Bake the soup

   Bring the soup to a gentle simmer, cover the pot and transfer it to the preheated oven. Bake for 90 minutes, or until the beef is very tender. During the final 20 minutes, prepare the noodles separately.

7. 7

   Cook the noodles

   Boil the egg noodles in salted water until just al dente, checking them a little before the packet's suggested cooking time. Drain them; if you are not serving them straight away, toss with a little olive oil to help prevent sticking.

8. 8

   Add dairy and tomatoes

   Once the beef is tender, move the pot back to the hob over medium heat. Whisk the half-and-half with the cornflour until smooth, then stir it into the soup with the fire-roasted tomatoes. Bring to a gentle simmer and cook for about 3 minutes, until slightly thickened. Add the frozen peas for the final minute.

9. 9

   Combine and serve

   Stir in the cooked noodles and season with salt and pepper to taste. Serve hot; fresh parsley can be used as a garnish if desired.

What is beef noodle soup?

Beef noodle soup is a hearty, American-style one-pot meal built around tender beef, vegetables and noodles in a seasoned broth. This version combines a slow-baked beef stew method with a creamy finish and separately cooked egg noodles.

Sirloin is browned first for a savoury base, then gently oven-cooked until tender. The noodles go in at the end, so they keep their texture rather than soaking up the broth during the long bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 35g protein, 35g carbs, 22g fat.

The noodles, carrots and peas supply much of the carbohydrate, while the oil, butter and half-and-half contribute much of the fat. Beef provides the protein, with additional richness from the dairy. For a more balanced plate, serve a bowl with a side of leafy salad or extra vegetables.

Build flavour with the beef

Searing: Work in batches so the beef has room to brown instead of steaming. Keep the drippings in the pot; they contribute flavour to the vegetables and roux.

Seasoning: Salt and pepper the beef before it goes into the pan. Worcestershire sauce, soy sauce and beef base add savoury depth to the liquid later.

Make a smooth, savoury base

Vegetables: Give the onion, carrots and celery about 8 minutes to soften before adding the garlic and chilli flakes. The garlic needs only 30 seconds, which helps keep it from scorching.

Roux: Stir the flour into the softened vegetables and cook it for 1–2 minutes. Add the water gradually while scraping the pot, which helps loosen the browned bits and combine the flour without lumps.

Let the oven do the work

Gentle simmer: Bring the mixture to a gentle simmer before covering the pot and putting it in the 165°C (325°F) oven. The 90-minute bake gives the beef time to become very tender without needing constant attention.

Doneness: Check that a piece of beef is tender before moving on. If it still feels firm, continue cooking until it reaches that texture.

Keep the noodles al dente

Separate cooking: Boil the noodles in salted water and check them a little before the packet's suggested time. They should be just al dente, as they will be stirred into hot soup before serving.

Serving: Add the drained noodles at the end rather than baking them in the broth. If they must wait, a little olive oil helps keep them from sticking together.

Finish the creamy broth

Cornflour slurry: Whisk the cornflour into the half-and-half until smooth before adding it to the pot. This helps it blend into the soup evenly.

Final simmer: Stir in the tomatoes and cook gently for about 3 minutes, then add the peas for the last minute. A gentle simmer warms and thickens the soup without requiring a hard boil.

Serve it as a meal

This soup already brings together beef, vegetables and noodles, so it can be served on its own in warm bowls. Bread is a good option for dipping into the creamy broth.

For a fresher contrast, serve it with a simple green salad or steamed vegetables. Add any fresh parsley garnish just before serving.

Recipe notes & tips

• Pat the beef dry before seasoning if it is very moist, to help it brown in the pan.
• Sear the beef in two batches so the pieces have space to colour.
• Scrape the pot as you add the water to lift the browned bits into the soup.
• Check the noodles before the packet time so they do not overcook.
• Whisk the cornflour thoroughly into the half-and-half before adding it.
• Keep the soup at a gentle simmer after adding the dairy.

Variations

• Use beef stock: Replace the water with beef stock, as suggested in the ingredient notes.
• Choose another pasta: Use a sturdy pasta in place of the egg noodles.
• Adjust the heat: Increase or reduce the red pepper flakes to suit your preference.
• Add more vegetables: Increase the carrots or celery for a more vegetable-forward bowl.
• Use evaporated milk: Choose evaporated milk instead of half-and-half for the creamy addition.

Common mistakes to avoid

• Crowding the beef: It can steam rather than brown; sear it in batches.
• Skipping the roux cook: Raw flour flavour can remain; cook the flour for 1–2 minutes while stirring.
• Pouring in the water too quickly: The roux may clump; add it gradually while scraping the pot.
• Overcooking the noodles: They can turn soft in the soup; cook until just al dente and add them at the end.
• Adding cornflour directly: It can form lumps; whisk it smooth with the half-and-half first.
• Boiling the creamy soup hard: It may lose its smooth texture; keep it at a gentle simmer.

How to store

Refrigerate leftovers in a covered container for up to 3 days. The noodles will soften as they sit, so if preparing ahead, store them separately where possible. Reheat gently on the hob or in the microwave until piping hot, adding a splash of water or stock if the soup has thickened.

Frequently asked questions