Description
This Beef Noodle Soup is a comforting and creamy meal loaded with tender top sirloin steak, hearty vegetables, fire roasted tomatoes, and chewy egg noodles in a rich, flavorful broth. With just 30 minutes of hands-on prep and slow oven baking, this satisfying soup is perfect for cozy dinners and reheats beautifully for leftovers.
Ingredients
Scale
Beef
- 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
- 1 tablespoon olive oil (for noodles)
Vegetables and Aromatics
- 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
Broth and Seasonings
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 5 cups water (or broth for richer flavor)
- 2 tablespoons beef base or beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon each dried oregano, dried thyme, paprika
Final Soup Mix
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 325 degrees F. Toss the chopped top sirloin with 1 teaspoon salt and 1/2 teaspoon pepper to season.
- Sear the Beef: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Once hot, add half the beef pieces and sear each side until deeply golden, about 4 minutes total. Remove with a slotted spoon to a plate. Repeat with the remaining beef allowing drippings to remain in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter and 1 tablespoon olive oil in the beef drippings over medium-high heat. Add onion, carrots, and celery and sauté until onions soften, about 8 minutes. Stir in garlic and red pepper flakes and cook for an additional 30 seconds.
- Make the Roux: Reduce heat to medium and sprinkle in the flour. Cook for 1-2 minutes while stirring to remove the raw flour taste and create a roux.
- Add Liquids and Seasonings: Slowly pour in the water while scraping up browned bits on the pot’s bottom. Stir in beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Add the seared beef back into the pot and stir well.
- Bake in Oven: Bring the mixture to a simmer, cover, and place the Dutch oven in the preheated oven. Bake for 90 minutes or until the beef is tender and melts in your mouth. Begin cooking the pasta during the last 20 minutes of baking.
- Cook Noodles: Boil the egg noodles separately in salted water until just al dente, checking a few minutes earlier than package instructions. Drain and, if the beef needs more time, toss noodles lightly with olive oil to prevent sticking.
- Thicken Soup and Add Final Ingredients: Transfer the pot back to the stove. Whisk the half and half with cornstarch until smooth, then stir into the soup along with fire roasted diced tomatoes. Heat gently, bringing soup to a simmer until thickened, about 3 minutes. Add frozen peas during the last minute of cooking.
- Combine and Season: Stir the cooked noodles into the soup and adjust seasoning with salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.
Notes
- This recipe yields a creamy, comforting soup perfect for a filling meal or serving alongside a salad and dinner rolls.
- For richer flavor, substitute water with beef broth or stock if preferred.
- Cooking noodles separately prevents the beef from toughening and keeps noodles from becoming mushy.
- Make the soup creamier or more brothy by adjusting the amount of half and half or evaporated milk.
- You can swap vegetables according to availability or preference, such as adding mushrooms or green beans.
- This soup reheats very well, making it ideal for leftovers or meal prep.
- If you don’t have a Dutch oven, use any heavy bottom oven-safe pot with a lid.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
