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+ servings

Beefy Noodle Soup

A delicious and comforting soup.
Course Dinner, Lunch, Soup
Cuisine All-American
Keyword beef broth, noodles, root vegetables, Soup
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 Servings
Author Lynn / Turnips 2 Tangerines


  • Make Broth:
  • 3-3 1/2 lbs. meaty soup bones or short ribs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups red wine
  • 12 cups water
  • Make Soup:
  • 2 tablespoons olive oil
  • (2 1/2- 3 lbs. beef stew meat)
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 2 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • (12 cups beef broth or stock, canned or carton)
  • 2 lbs cremini mushrooms, trimmed and sliced
  • 6 carrots, peeled and sliced
  • 4 celery ribs, chopped
  • 4 tablespoons soy sauce
  • 4 bay leaves
  • 2 tablespoons dried parsley
  • Salt and pepper, to taste
  • 6 ounces wide egg noodles or pasta of choice


  • In a large sauté pan, heat oil until hot. (Brown beef stew meat) add onions, garlic, tomato paste, and dried thyme. Stir until onions are softened, about 5 minutes. Add onion mixture to broth.
  • (In large stock pot add broth, beef stew meat,) onion mixture, mushrooms, carrots, celery, soy sauce, bay leaves and dried parsley. Season with salt and pepper, to taste.
  • Cover and simmer until vegetables are tender, 1-1 1/2 hours. (Transfer beef stew meat to a cutting board, let cool slightly, then shred into bite-size pieces. Transfer beef back to stock pot) Discard bay leaves. Heat back to a simmer, add egg noodles or pasta of choice. Simmer until pasta is tender. Season with salt and pepper and serve.


Directions for using beef stew meat and canned or carton broth or stock are in ( )