Name: Braised Beef Noodle Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 16 oz cremini mushrooms, wiped clean and sliced; 2–3 tablespoons olive oil; 3 pounds chuck roast, cut into bite-sized pieces; 3 tablespoons cornstarch; 1 tablespoon kosher salt; ½ tablespoon freshly ground black pepper; 3 tablespoons butter; 1 yellow onion, diced; 1 cup diced carrots; 3 celery stalks, chopped; 5 cloves garlic, minced; 1 tablespoon chopped fresh thyme; 1 tablespoon Italian seasoning; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce or coconut aminos; 1 bay leaf; ½ tablespoon garlic powder; ½ tablespoon onion powder; 7 cups beef stock; 1 cup frozen peas; 2 cups uncooked egg noodles; Kosher salt and black pepper, to taste; Chopped fresh parsley, for garnish

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Rich, savory, and full of tender beef, vegetables, and egg noodles, this comforting soup is one I turn to when I want a hearty meal that warms me from the inside out. It’s the kind of dish that fills the kitchen with delicious aromas and brings everyone to the table.

Why You’ll Love This Recipe

I love how this soup combines deep, layered flavors with simple ingredients. The beef becomes incredibly tender from slow simmering, the broth is rich and satisfying, and the noodles make it feel like a complete meal in one bowl. It’s the perfect cold-weather comfort food that feels just as special on a quiet night in as it does at a family gathering.

Braised Beef Noodle Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz cremini mushrooms, wiped clean and sliced
2–3 tablespoons olive oil
3 pounds chuck roast, cut into bite-sized pieces
3 tablespoons cornstarch
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons butter
1 yellow onion, diced
1 cup diced carrots
3 celery stalks, chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon Italian seasoning
2 tablespoons tomato paste
1 tablespoon coconut aminos (or omit)
1 bay leaf
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
7 cups beef stock
1 cup frozen peas
2 cups uncooked egg noodles
Kosher salt and black pepper, to taste
Chopped fresh parsley, for garnish

Directions

I heat olive oil in a large Dutch oven over medium-high heat and sear the mushrooms in batches until golden brown, adding more oil or butter as needed. I transfer them to a plate and set aside.
In a small bowl, I mix the cornstarch, salt, and pepper. I toss the beef pieces in this mixture until evenly coated.
I add another tablespoon of olive oil to the pan and sear the beef in batches until browned on all sides. I transfer the beef to a plate and keep it warm.
I melt the butter in the pot, then add the diced onion, carrots, and celery. I sauté them for 3–4 minutes until slightly softened.
I stir in the garlic, thyme, Italian seasoning, and tomato paste. I let it cook until the tomato paste darkens in color.
I add the bay leaf, garlic powder, onion powder, coconut aminos, and beef stock. I stir to combine.
I return the beef and its juices to the pot. I bring it to a boil, then reduce the heat, cover, and simmer for 2–3 hours until the beef is fork-tender.
I stir in the egg noodles and let them cook for 7–8 minutes until al dente.
I add the peas and the reserved mushrooms. I remove the bay leaf, adjust seasoning to taste, and garnish with chopped parsley before serving.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 486 kcal per serving

Variations

Sometimes I use baby bella mushrooms or even shiitake for a deeper mushroom flavor. I also like adding a splash of balsamic vinegar or a squeeze of lemon at the end to brighten the broth. If I want to make it more veggie-heavy, I toss in chopped spinach or kale just before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day. To reheat, I warm it on the stove over medium heat until hot, adding a splash of broth or water if needed. This soup also freezes well without the noodles — I add those fresh when reheating.

FAQs

Can I use a different cut of beef?

Yes, I sometimes use stew meat or even short ribs, but I always make sure to cut the pieces small enough to get tender with a long simmer.

Do I need to brown the beef first?

Yes, searing adds depth and helps build a flavorful base for the broth. I never skip this step.

Can I make this in a slow cooker?

Yes, I sear everything as directed, then transfer it to a slow cooker and cook on low for 6–8 hours. I add the noodles in the last 30 minutes.

What can I substitute for coconut aminos?

If I want to leave it out, I just omit it or replace with a small amount of low-sodium soy sauce if preferred.

How do I keep the noodles from getting mushy?

I cook the noodles just until al dente and avoid over-simmering after they’re added. For leftovers, I sometimes cook fresh noodles separately.

Conclusion

Braised Beef Noodle Soup is one of my favorite one-pot meals when I want something hearty and nourishing. It brings warmth and comfort in every bite, and once I tasted how flavorful it becomes after a long simmer, I knew it would be a regular in my rotation.