How to Prepare the Beef Noodle Soup
To create this delectable Beef Noodle Soup, start by heating a small amount of vegetable oil and melting butter in a large Dutch oven or soup pot over medium heat. Add sliced mushrooms, cooking them until they begin to brown. Then add onions, celery, and carrots, cooking until the onions and celery soften and the carrots start to become tender. Reduce the heat and add garlic, stirring for about a minute. Transfer the vegetable mixture to a bowl and loosely cover it with a paper towel.
Season the beef with kosher salt and fresh ground black pepper. Heat a bit more vegetable oil in the pot and add the beef chunks. Cook the beef until it browns on both sides. Add beef broth, marjoram, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then cover and simmer for about an hour until the beef is tender enough to be easily pierced with a fork.
Next, add the egg noodles and cook for approximately five minutes. Return the vegetable mixture to the pot and simmer for an additional 5-7 minutes, until the egg noodles and carrots are cooked to perfection. Remove the bay leaves and garnish with fresh chopped parsley, thyme, or rosemary. For the best results, serve promptly to avoid overcooking the egg noodles.
Helpful Tips for the Recipe
- To enhance the flavor, I suggest using chuck roast. Trim and cut it into bite-size pieces. Alternatively, you can purchase pre-cut beef stew meat. However, keep in mind that stew meat may not be the best choice. Read more about why here.
- Cut the veggies into small pieces to ensure every spoonful contains a variety of flavors.
- You can add other vegetables such as peas, green beans, tomatoes, and bell peppers to further enhance the soup.
- If you don’t have white button mushrooms, feel free to use cremini mushrooms as a substitute.
- Peel the carrots to reveal their vibrant orange color, making the dish more visually appealing.
- Remember to remove the bay leaves before serving, as they have sharp edges and could pose a choking hazard.
- Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat them in the microwave on reduced power or on the stovetop over low heat.
- This soup can also be frozen for up to three months in a heavy-duty freezer zipper bag or sturdy freezer container. Please refer to the freezing instructions below for further details.
Freezing and Storing Beef Noodle Soup
If you plan to save some of the soup for later, it’s best to remove the portion you want to refrigerate or freeze before adding the pasta. When reheating the soup, bring it to a boil and then reduce the heat to a simmer. Add the pasta and cook until it reaches your desired tenderness, ensuring it doesn’t become mushy.
In case you forget to remove the soup before adding the pasta, you can simply reheat it slowly on the stovetop or at reduced power in the microwave.