Best 5 Old Fashioned Beef Noodle Soup Recipes

In the realm of classic comfort food, few dishes evoke nostalgia and warmth quite like a hearty bowl of old-fashioned beef noodle soup. Originating from the kitchens of humble homes and passed down through generations, this culinary treasure holds a special place in the hearts of many. This delectable soup is characterized by a rich, flavorful broth simmered with tender beef, an array of vegetables, and the comforting addition of soft egg noodles. Its inviting aroma fills the air as it cooks, promising a satisfying meal that nourishes both body and soul. This article presents a collection of delectable recipes that capture the essence of this timeless dish, offering variations to suit diverse preferences and dietary needs. From the traditional version featuring hearty chunks of beef and an assortment of vegetables to lighter variations with chicken or turkey, and even a vegetarian option brimming with an array of colorful vegetables, this article provides a culinary journey that celebrates the versatility and timeless appeal of old-fashioned beef noodle soup.

Here are our top 5 tried and tested recipes!

OLD FASHIONED BEEF & NOODLES

Old Fashioned Beef & Noodles image

This Old Fashioned Beef & Noodles recipe is just like Grandma used to make - talk about comfort food at it's best!

Provided by David

Categories Main Course

Time 5h25m

Number Of Ingredients 17

Ingredients

2 Tbsp vegetable oil
3-4 pound beef chuck roast
2 tsp minced garlic
1 medium white onion (diced)
2 Tbsp onion soup mix
4 cups beef stock
1 Tbsp Worcestershire sauce
1 tsp kosher salt
½ tsp black pepper
16 oz. egg noodles
3 Tbsp cornstarch
2 Tbsp water
4 Tbsp unsalted butter
¼ cup all-purpose flour
4 cups reserved cooking liquid
2 Tbsp ketchup
1 Tbsp apple cider vinegar

Steps:

Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
Using a large slow cooker, add minced garlic, diced onions, onion soup mix, beef stock, Worcestershire sauce, salt and pepper; stir until well combined.
Add chuck roast and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Once the beef is tender enough to fall apart easily, break roast into bite-sized pieces. Reserve 4 cups of cooking liquid from slow cooker to make gravy.
Meanwhile, cook egg noodles according to package instructions.
To serve, place egg noodles on a large plate and top with beef.
Pour several spoonsful of gravy on top of beef before serving.
Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
Using a large saucepan, add butter and place over medium-low heat. Once butter has melted, add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
Add 4 cups of reserved liquid from the slow cooker along with the ketchup and apple cider vinegar; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
Continue cooking, stirring often, for 3-5 minutes, or until gravy thickens noticeably.
Reduce heat to low to keep gravy warm.

Nutrition Facts : Calories 749 kcal, Carbohydrate 69 g, Protein 44 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 188 mg, Sodium 1119 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

OLD-FASHIONED BEEF-VEGETABLE SOUP

Old-Fashioned Beef-Vegetable Soup image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 14

Number Of Ingredients 15

Ingredients

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g

OLD-FASHIONED BEEF AND NOODLE SOUP

Old-Fashioned Beef and Noodle Soup image

Make and share this Old-Fashioned Beef and Noodle Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 11h45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 onions, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme (or 1/2 t. dried)
6 cups beef broth
1 lb cremini mushroom, trimmed and sliced 1/2 inch thick
3 carrots, peeled and chopped medium
2 celery ribs, chopped medium
2 tablespoons soy sauce
2 bay leaves
1 1/2 lbs beef blade steak, trimmed
salt
pepper
3 ounces wide egg noodles (about 2 cups)
2 tablespoons minced fresh parsley

Steps:

Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
Season beef with salt and pepper and nestle into slow cooker.
Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
Let soup settle for 5 minutes, then remove fat from surface using large spoon.
Discard bay leaves.
Cook egg noodles in boiling salted water until tender, then drain.
Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
Stir in parsley, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 3.9, Cholesterol 65.2, Sodium 1031.2, Carbohydrate 16.4, Fiber 2.2, Sugar 4, Protein 22.4

BEEF NOODLE SOUP

Beef Noodle Soup image

This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.

Provided by Brenda Loop

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
¼ cup beef bouillon granules
¼ teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 ¾ cups water
2 ½ cups frozen egg noodles

Steps:

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

Tips for the Best Old-Fashioned Beef Noodle Soup:

Choose the Right Beef: Opt for chuck roast or short ribs for a rich, flavorful broth. Brisket is another excellent choice, but it requires a longer cooking time.
Bone-In or Boneless: Both bone-in and boneless beef can be used. Bone-in beef adds extra flavor to the broth, but it requires more time to cook.
Brown the Beef: Browning the beef before adding it to the soup pot deepens the flavor and creates a richer broth. Don't overcrowd the pan; brown the beef in batches if necessary.
Use a Variety of Vegetables: Add a variety of vegetables to the soup for added flavor and nutrition. Carrots, celery, onions, and potatoes are classic choices, but you can also add parsnips, turnips, or rutabagas.
Choose the Right Noodles: Egg noodles are the traditional choice for beef noodle soup, but you can also use ramen noodles, udon noodles, or any other type of noodle you like.
Season to Taste: Season the soup to taste with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or dried thyme.

Conclusion:

Old-fashioned beef noodle soup is a classic comfort food that is easy to make and loved by people of all ages. With a few simple ingredients and some time, you can create a delicious and hearty soup that will warm you up on a cold day. So next time you're looking for a comforting and satisfying meal, give this old-fashioned beef noodle soup recipe a try.