Description

This comforting Beef Noodle Soup features tender chunks of sirloin simmered with aromatic vegetables, fire-roasted tomatoes, and peas in a creamy, flavorful broth. Perfect for a satisfying meal, it combines melt-in-your-mouth beef with chewy egg noodles in a rich sauce ideal for family dinners or cozy nights in.

Ingredients

Scale

Beef and Seasoning

2 pounds top sirloin steak, chopped into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil, divided

Pasta

2 cups egg noodles, or your favorite sturdy pasta

Vegetables and Aromatics

1 tablespoon olive oil
1 onion, chopped
3/4 cup carrots, chopped or sliced
2 ribs celery, chopped or sliced
4-6 garlic cloves, minced
1/8 teaspoon red pepper flakes

Thickening and Broth

1/4 cup flour
5 cups water (can substitute with beef broth)
2 tablespoons beef base or beef bouillon (crushed if cubes)

Seasonings and Enhancers

1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika

Cream and Final Ingredients

3 cups half and half (or evaporated milk)
2 tablespoons cornstarch
1 15-ounce can fire roasted diced tomatoes with juices
1 cup frozen petite peas, not thawed
Salt and pepper to taste

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Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the soup.
Sear Beef: Toss the chopped sirloin with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add half the beef and sear on all sides until deeply golden, about 4 minutes total. Remove with a slotted spoon and repeat with remaining beef, keeping the drippings in the pot.
Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the beef drippings over medium-high heat. Add onions, carrots, and celery, sautéing until onions soften, about 8 minutes. Add minced garlic and red pepper flakes and cook for 30 seconds.
Make Roux: Reduce heat to medium, sprinkle flour over vegetables, and cook for 1 to 2 minutes, stirring constantly until raw flour smell disappears.
Add Broth and Seasonings: Reduce heat to low. Gradually pour in water while scraping browned bits from the bottom of the pot. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Return seared beef to the pot and stir to combine.
Bake Soup: Bring mixture to a simmer, cover, and transfer to the oven. Bake for 90 minutes or until the beef is tender and falls apart easily. During the last 20 minutes of baking, start cooking the pasta.
Cook Noodles: Boil egg noodles in salted water in a separate pot until just al dente, a couple minutes before package directions. Drain and optionally toss lightly with olive oil to prevent sticking.
Add Cream and Tomatoes: Remove the soup from the oven and place back on the stove. Whisk cornstarch into half and half, then stir into the soup along with diced tomatoes. Simmer gently for 3 minutes to thicken.
Add Peas: Stir in frozen petite peas and cook for an additional minute until heated through.
Combine and Season: Stir cooked noodles into the soup, then adjust salt and pepper to taste. Garnish with fresh parsley if desired before serving.

Notes

This recipe requires about 30 minutes of active prep and 2 hours of cooking, making it excellent for slow, hands-off cooking with rich results.
If preferred, substitute beef broth for water and beef base for deeper flavor.
Adjust the creaminess by using evaporated milk instead of half and half for a lighter option.
The soup freezes well and reheats beautifully, making it perfect for leftovers.
You can swap out vegetables based on availability or preferences, such as adding mushrooms or bell peppers.
Cooking noodles separately prevents them from overcooking and becoming mushy in the soup.
Using a Dutch oven is recommended for even heat distribution during searing and baking.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 450 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 90 mg