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+ servings
Beef Noodle Soup in a blue dutch oven.
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5 from 6 ratings

Beef Noodle Soup

This Beef Noodle Soup is easy to make on the stove top or in the slow cooker! It has hearty bites of seasoned beef, vegetables, a savory broth, and delicious egg noodles.



  • 12 oz. mushrooms, sliced/rinsed/dried
  • 2-3 tablespoons olive oil
  • 2 lbs. stew meat, see blog post for best cuts to use
  • ¼ cup flour
  • ½ cup dry red wine, see notes
  • 3 Tbsp butter
  • 1 yellow onion, diced
  • ¾ cup carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 7 cups beef broth
  • 1 cup chicken broth, or more beef broth, see notes
  • ¾ cup Frozen peas
  • 2 cups egg noodles, uncooked. (About 4 oz.)
  • Parsley, to garnish

Meat Seasoning

  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ½ teaspoon onion powder

Soup Seasoning

  • 1 teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary


  • Note: See notes section below for Slow Cooker instructions
  • Combine each set of seasonings and measure out remaining ingredients before beginning.

Sauté the Mushrooms

  • Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.

Prepare the Beef

  • Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine. Sprinkle with meat seasonings. Toss to coat. Sprinkle with flour and toss again.
  • Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.

Make the Soup

  • Add the wine to the soup pot and set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan. Let it reduce by half, 4-5 minutes.
  • Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes. Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.
  • Add the seared beef along with any juices from the plate. Cover partially and let it bubble very gently over medium heat for 1 hour. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil.
  • Add the frozen peas while you boil the egg noodles in a separate pot of salted water according to package instructions. (See section in blog post above as to why I do this separately instead of in the soup.) Drain once cooked.
  • Add the cooked mushrooms and discard the bay leaf.
  • Add the cooked noodles to serving bowls and ladle the soup on top. Garnish with parsley and serve!



Pro Tips
  • Wine: Cabernet Sauvignon, Merlot, and Pinot Noir are the best wines to use for deglazing the skillet in this recipe. An equal amount of beef broth + 2 tbsp red wine vinegar can be used if you don’t cook with wine. (I've also used dry white wine.)
  • Broth: A little chicken broth is used in this recipe along with the beef broth as the contrast adds a nice depth of flavor. All beef broth may be used if preferred.
  • Mushrooms: I use white button mushrooms that are already sliced/washed as it's a nice time saver. Cooking the mushrooms first and adding them to the soup at the end is the best way to preserve their color, flavor, and texture. If they're cooked in the soup, they can become waterlogged and rubbery. This ingredient can be skipped for non-mushroom lovers, but mushrooms add umami! 
  • Tenderizing the Meat: If you purchased your meat whole (as opposed to cubed stew meat), I recommend tenderizing each side with a meat mallet for extra tender results! 
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • This soup freezes well, and freezes best without the noodles. If freezing with noodles, be sure to set a timer to avoid overcooking them so that they aren't mushy when reheated.

Slow Cooker Instructions
  • Complete the steps in the “prepare the beef” section. (Some crock pots have browning/searing functions that allow you to do this right in the crock pot!)
  • Deglaze the pot with wine and soften the onions, carrots, and celery as outlined above. Transfer to the slow cooker if not already in one. Add the garlic, Worcestershire sauce, bay leaf, soup seasonings, broth, and seared beef, along with any juices from the plate. (These steps can be day 1 day ahead of time and stored in the refrigerator overnight.)
  • Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours.
  • Add the peas and cover while you sauté the mushrooms and boil the noodles.
  • Add the cooked mushrooms to the soup and add the cooked noodles to serving bowls. Ladle the soup on top and serve!

The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.


Calories: 317kcal, Carbohydrates: 20g, Protein: 32g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 1432mg, Potassium: 781mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2132IU, Vitamin C: 9mg, Calcium: 60mg, Iron: 4mg
Did you make this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!