Print

Easy One-Pot Stovetop Beef Noodle Soup

Close-up of a rich, dark bowl of beef noodle soup with tender chunks of beef, carrots, and egg noodles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting and savory beef noodle soup on the stovetop. It features tender beef chunks and egg noodles in a rich, flavorful broth, perfect for chilly weather or weeknight dinners.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 8 ounces egg noodles
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing the browned beef to a plate. Do not overcrowd the pot.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add the minced garlic and ground ginger to the pot. Cook for 1 minute until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth, diced tomatoes (with juice), soy sauce, dried thyme, and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beef is tender. This slow simmer builds a flavorful broth.
  7. Add the sliced carrots and celery to the pot. Continue to simmer, covered, for 15 more minutes, or until the vegetables are tender-crisp.
  8. Increase the heat to medium. Stir in the egg noodles. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender. Remove the bay leaf before serving.
  9. Taste the soup and adjust seasoning with salt and pepper as needed.
  10. Ladle the soup into bowls and garnish with fresh parsley. This soup is a great alternative to meal planning services if you prefer cooking from scratch.

Notes

  • For extra richness, you can sear the beef in batches to build better fond on the bottom of the pot.
  • If you prefer a thicker soup, you can thicken the broth slightly with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 10 minutes of cooking.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://blissbatter.com/easy-one-pot-beef-noodle-soup/