Beef Noodle Soup
This Beef Noodle Soup is a warm hug in a bowl, combining tender beef, flavorful broth, and hearty egg noodles for a comforting meal on chilly days.
Ingredients
Main Ingredients
- 1 lb beef (chuck or brisket), cut into chunks
- 4 cups beef broth
- 2 cups water
- 2 cups egg noodles
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
Condiments and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ginger, minced
- to taste Salt and pepper
- garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add the beef chunks and brown on all sides.
- Add the onions, garlic, carrots, and celery; sauté for about 5 minutes.
Cooking
- Pour in the beef broth and water, and bring to a boil.
- Reduce the heat and let it simmer for about 1.5 to 2 hours until the beef is tender.
- Stir in the soy sauce, Worcestershire sauce, ginger, and season with salt and pepper.
- In the last 10 minutes of cooking, add the egg noodles and cook until tender.
Serving
- Serve the Beef Noodle Soup hot, garnished with fresh parsley. It pairs well with crusty bread or a side salad.
Notes
For deeper flavor, sear the beef chunks until browned before adding the vegetables. Feel free to add other vegetables like bell peppers or peas for added nutrition. For a thicker soup, mix cornstarch with water and add it during the last cooking stages. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze individual portions.