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A spoonful of Beef Noodle Soup with a curly noodle and tender beef.

Beef Noodle Soup

Easy Beef Noodle Soup has tender chunks of beef, tomatoes and vegetables in a rich red wine beef broth. This soup is the perfect cozy meal on a cold day.
Course Dinner
Cuisine American
Keyword Beef Noodle Soup, Beef Vegetable Soup Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings 10 Servings
Calories 351kcal
Author Heather


  • 2 pounds chuck roast *cut into bite sized cubes, See Note #1 below
  • 3 tablespoons oil *2 tablespoons for searing the beef and 1 for the mushrooms, See Note #2 below
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 large brown onion (aka yellow onion) *diced, about 3 cups
  • 1/4 cup red wine
  • 6 garlic cloves *crushed or minced, about 1 1/2-2 tablespoons
  • 1/2 tablespoon Worcestershire sauce
  • 1 heaping tablespoon tomato paste
  • 2 teaspoons marjoram
  • 2 teaspoons thyme
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 2 bay leaves See Note #3 below
  • 3 celery stalks *diced, about 1 cup
  • 2 large carrots *diced, about 2 cups
  • 64 ounces beef broth
  • 2 cups frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 16 ounces sliced mushrooms *either button or cremini
  • 8 ounces noodles


  • Cut the chuck roast into cubes and pat dry with a paper towel. Salt and pepper beef cubes.
  • Add 2 tablespoons oil to a large enameled dutch oven or stockpot and heat over medium high heat. Working in batches and making sure to not overcrowd the pan, add beef and sear on all sides. Remove beef and set aside. See Note #4 below.
  • To the pan add onion and sauté with the same heat until slightly translucent on the edges, about 3-4 minutes. To the onions add red wine and stir well making sure to break up the brown bits on the bottom of the pan.
  • To the pan add the garlic, Worcestershire sauce and tomato paste. Stir well.
  • Add the herbs, celery and carrots. Stir well and then pour in half of the beef broth and add the seared beef cubes. Bring to a boil over high heat and then lower to a simmer. Cover and cook stirring occasionally until beef is tender, about 1- 1 1/2 hours.
  • Once the beef is tender place a large frying pan with 1 tablespoon of oil over medium high heat. Add mushrooms in one layer and let cook for a few minutes before moving. Stir and continue cooking until they are tender and have lost most of their moisture, about 7-8 minutes.
  • To the pot of soup add cooked mushrooms, canned tomatoes, peas, carrots, green beans and remaining beef broth. Increase to a medium high heat. Add pasta and continue cooking until pasta is al dente. Remove from heat and serve immediately. See Note #5 below.


Recipe Notes
Note #1- Stew meat may also be used. 
Note #2- Use a high heat oil for searing the meat. My favorite high heat oil is avocado oil.
Note #3- Do not eat the bay leaves. It is best to remove them before serving if there is anyone eating the soup that does not know this. 
Note #4- Using a grease shield splatter guard while searing the beef will help protect you from spitting hot oil. 
Note #5- This Beef Noodle Soup recipe makes a large pot of soup. Because of this, having leftovers is a high probability. Here are a few suggestions to avoid soggy and overly soft noodles when only a few people are eating. 
  • Cook the 8 ounces of pasta that the recipe calls for, drain and then drizzle with olive oil and sprinkle with salt and pepper. Let people serve the amount of pasta that is desirable to their individual bowls before adding the soup.
  • Once the soup is cooked, divide half of it into a separate container and then cook 4 ounces of pasta in the soup that will be eaten immediately. The next day reheat the soup and cook the next 4 ounces of pasta. 


Calories: 351kcal | Carbohydrates: 30g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1473mg | Potassium: 814mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2760IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 4mg