Warm up with a hot, steamy bowl of Beef Noodle Soup tonight!

Hearty beef stew with vegetables in white bowls, homemade comfort food from Baked Bree.

During soup season (approximately October through March where we live), my husband, who works outside and is always cold in the winter, routinely requests certain soups. Beef barley, Greek lemon chicken, and beef noodle are some of the top requests—and they are all delicious and nourishing.

Beef noodle soup falls into the category of recipes I like to call “supper soups.” It’s a stovetop soup that comes together quickly and is hearty enough for a meal with some crusty bread and a side. While I could make it in the slow cooker, making it on the stovetop is faster and allows for more depth of flavor. Beef noodle soup is a great option, even on a busy weeknight.

You will love beef noodle soup because it uses fresh, simple ingredients and is easy to make. Like a lot of soups and stews, once the flavors and seasonings marry overnight in the fridge, beef noodle soup tastes even better the next day. The soup is kid-friendly as well. Use whatever kinds of noodles your little ones like!

Cubed beef stew meat for slow cooker or stovetop recipes.

What Is Worcestershire Sauce?

Chances are, you’ve grown up using or cooking with Worcestershire sauce. But what is it exactly? Aside from the name that is tricky for us Americans to pronounce? Pronounced “WUS-ter-shur,” it’s named after a county in the West Midlands region of England, and was actually created by two chemists, John Wheeley Lea and William Henry Perrins (hence the brand name “Lea & Perrins”) in the early 19th century. Vinegar is the base for the sauce, and diverse ingredients like tamarind, anchovies, molasses (giving it the dark color), garlic, onion, and other seasonings are added. Worcestershire sauce brings an earthy “umami” flavor to meats, stews, soups, and even Bloody Mary cocktails.

Tender beef stew with chopped carrots and onions cooking in an instant pot. Adding beef broth for rich flavor.

FAQs & Tips

How To Make Ahead And Store

Beef noodle soup stores well, whether you’re keeping leftovers or making it ahead. You can refrigerate it in an airtight container for up to 4 days or freeze it for up to 2-3 months. When reheating it, you may want to add up to 1/4 cup of beef broth if the soup has thickened too much.

Brown In Batches

In Step 2, you brown the flour-coated beef to create a tasty crust on the pieces, which seals in the flavors and juiciness. Beware of overcrowding your pot, however. You should only have a single layer of beef in the pot at a time, so it may be wise to brown in several batches. Otherwise, an overcrowded pot makes for steamed, not browned beef.

Can I Substitute With Dried Thyme?

Certainly. If you don’t have fresh thyme (or can’t find it in the produce section of your supermarket), simply use dried thyme from your pantry. However, make sure you substitute accordingly. One sprig of fresh thyme is equal to 1/2 teaspoon of dried thyme, so for this recipe, use 1 teaspoon dried thyme total.

Hearty beef stew with tender beef chunks, carrots, and egg noodles in a rich gravy. Perfect comfort food for cold days.

Serving Suggestions

Serve large bowls of beef noodle soup with any crusty bread, such as homemade Focaccia. For sides, consider a fresh salad or veggie. For instance, Caesar Salad is quick and tasty and adds a pop of green to your table. Alternatively, you could serve a hot vegetable. Decadent, woodsy Parmesan Asparagus is a great side to serve with beef noodle soup.

Hearty beef stew with tender meat, carrots, and onions in a rich broth served in a white bowl.

Beef Noodle Soup

Amy Golden

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Prep Time 10

Cook Time 2 15

Total Time 2 25

Course Soup

Cuisine American

Servings servings

Calories 344 kcal

Ingredients

1 1/2 pounds beef chuck roast cut into 1/2-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 medium onion chopped
2 carrots chopped
2 celery stalks chopped
3 cloves garlic minced
7 cups beef broth
2 teaspoons Worcestershire sauce
2 bay leaves
2 sprigs of fresh thyme
1/2 teaspoon black pepper
2 1/2 cups egg noodles
Salt to taste

Instructions

Toss the beef cubes with flour to coat evenly.
Heat oil in a large pot over medium-high heat until hot. Add the beef and cook until browned on all sides.
Remove the beef and set aside. Reduce heat to medium, add onions, carrots, and celery to the pot, and sauté until the onions are tender.
Add garlic and sauté until fragrant, about 1 minute.
Deglaze the pot by adding a splash of beef broth, scraping the bottom to loosen any browned bits.
Return the beef to the pot. Add remaining beef broth, Worcestershire sauce, bay leaves, thyme, and black pepper.
Bring to a boil, then reduce heat to low and simmer, covered, for about 2 hours, or until the beef is tender.
In the last 10 minutes of cooking, add the egg noodles and cook until tender.
Remove bay leaves, adjust seasoning with salt and serve hot.