Ingredients
– 2 to 3 pounds beef roast
– Salt and pepper to taste
– 2 tablespoons oil
– 8 cups low sodium beef broth
– 1 envelope onion soup mix (or equivalent seasoning)
– ½ teaspoon crushed dried rosemary
– ¼ teaspoon dried thyme
– 3 to 4 cloves garlic, minced
– 10.5 ounces canned mushroom soup or homemade cream soup
– 2 large carrots, peeled and chopped
– 2 ribs celery, chopped
– 24 ounces egg noodles
– Optional garnish to stir in before serving
Instructions
1-Getting started with this beef noodle soup begins with prepping your ingredients for efficiency. First, trim excess fat from the beef roast and cut it into 1-inch cubes to ensure even cooking. Heat oil in a large pot or Dutch oven over high heat, then season the beef with salt and pepper before searing it on all sides until browned for about 5-7 minutes.
2-Next, add the beef broth, onion soup mix, rosemary, thyme, and minced garlic to the pot, and bring everything to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1 hour to tenderize the beef. After that, stir in the mushroom soup, celery, and carrots, then cook for an additional 20 minutes to blend the flavors.
3-Finally, add the egg noodles and cook for 5 to 10 minutes until they’re tender, stirring in any optional garnish just before serving. This method, which takes about 15 minutes to prep and 1 hour 30 minutes to cook for a total of 1 hour 45 minutes, results in a hearty soup. For more quick meal ideas, explore our strawberry shortcake as a simple dessert to follow your soup.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ For slow cooker preparation, after searing beef and sautéing onions, transfer ingredients (except noodles) to the slow cooker and cook on low for 6 hours. Add vegetables and continue cooking for 1 hour. Add uncooked noodles during the last hour until tender.
🍲 For Instant Pot, sear beef on sauté, add all ingredients except noodles, seal the lid, and cook on high pressure for 45 minutes with natural release. Stir in noodles on sauté setting until tender.
❄️ This soup can be frozen without noodles for up to 3 months. Thaw overnight and add uncooked noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 serving
- Calories: 849 kcal
- Sugar: 2 g
- Sodium: 5062 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 65 g
- Cholesterol: 164 mg