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
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the mushrooms in batches until golden brown, adding more oil or butter as needed. Transfer to a plate and set aside.
- In a small bowl, combine cornstarch, salt, and pepper. Toss beef pieces in the mixture to coat evenly.
- Add another tablespoon of olive oil to the pan and sear beef in batches until browned on all sides. Transfer to a plate and keep warm.
- Melt the butter in the pot. Add diced onion, carrots, and celery; sauté for 3–4 minutes until softened.
- Stir in garlic, thyme, Italian seasoning, and tomato paste. Cook until the tomato paste darkens in color.
- Add bay leaf, garlic powder, onion powder, Worcestershire sauce (or coconut aminos), and beef stock.
- Return beef and its juices to the pot. Bring to a boil, then reduce heat, cover, and simmer for 2–3 hours until beef is tender.
- Stir in egg noodles and cook for 7–8 minutes until al dente.
- Add the peas and reserved mushrooms. Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving.
Notes
- Chuck roast is ideal for its marbling and tenderness after long simmering.
- You can substitute other vegetables like green beans or corn based on preference.
- This soup freezes well without the noodles; add them fresh when reheating.
- For a deeper flavor, deglaze the pot with a splash of red wine after sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 486
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
