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The Boat Shed Kitchen

Beef Noodle Soup

This hearty beef noodle soup combines tender chunks of beef, savory broth, classic veggies, and egg noodles in a rich and satisfying bowl. Simmered to perfection and finished with optional mushrooms, it’s the ultimate comfort food.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 –3 lb beef roast trimmed and cubed
  • Salt and pepper to taste
  • 1½ tablespoons oil
  • 7½ cups low sodium beef broth
  • 1 envelope onion soup mix or homemade
  • ½ teaspoon crushed dried rosemary
  • ¼ teaspoon dried thyme
  • 3 –4 cloves garlic minced
  • 1 10.5 oz can cream of mushroom soup (or homemade)
  • 1½ large carrots peeled and chopped
  • 2 ribs celery chopped
  • 24 oz good-quality egg noodles or homemade
  • Sautéed mushrooms optional

Method
 

  1. Trim fat from beef and cut into 1-inch cubes.
  2. In a large Dutch oven, heat oil over high heat.
  3. Season beef with salt and pepper.
  4. Sear beef on all sides until browned.
  5. Stir in beef broth, onion soup mix, rosemary, thyme, and garlic.
  6. Bring to a boil.
  7. See full steps with tips & photos → https://theboatshedcafe.com/beef-noodle-soup/

Notes

  • Want even more depth? Deglaze the pot with a splash of red wine before adding the broth.
  • Don’t overcook the noodles—they’ll keep cooking in the hot soup even after the heat is off.
  • For creamier broth, add a splash of cream at the end.