Ingredients
cut into 1/2" cubes
chopped
chopped
chopped
minced
to taste
Beef Noodle Soup
Fox Valley Foodie (Fox Valley Foodie)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 180 min | 200 min | 5 |
This Beef Noodle Soup has a luxuriously flavorful broth brimming with tender bites of beef, and hearty vegetables.
main course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Mixing Bowl
Ladle
Dutch Oven
Cutting Board
Wooden Spoon or Spatula
Knife
Instructions
Toss the cubed beef with flour to ensure it is evenly coated.
1.5 pound Beef Chuck Roast cut into 1/2" cubes0.25 cup Flour
Heat oil in a large Dutch Oven set on medium high and heat until shimmering. Add beef, let cook without stirring until brown crust forms. Stir once to flip beef and brown again.
1.5 pound Beef Chuck Roast cut into 1/2" cubes1 tablespoon Cooking Oil
Remove beef from pot, turn down to medium heat, add additional oil if needed, and saute the onions until tender.
1 tablespoon Cooking Oil 1 medium Onion chopped
Once onions become tender, add carrots and celery and continue to saute until onions begin to turn golden.
2 Carrots chopped2 Celery Stalks chopped
Add minced garlic and cook until fragrant.
3 clove Garlic minced
Add a splash of beef broth into the pot and scrap the bottom to loosen any cooked-on fond (burnt bits) at the bottom of the pot. Once fond has been incorporated into the broth add the beef back into pot, along with remaining beef broth, Worcestershire sauce, bay leaves, thyme, and black pepper.
1.5 pound Beef Chuck Roast cut into 1/2" cubes7 cup Beef Broth 2 teaspoon Worcestershire Sauce 2 Bay Leaves 2 Sprigs Of Fresh Thyme 0.5 teaspoon Black Pepper
Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours, or until the beef is tender.
1.5 pound Beef Chuck Roast cut into 1/2" cubes
Add dry egg noodles in final 10 minutes of cooking (or length of time listed on the package instructions).
2.5 cup Egg Noodles
Ladle soup into bowls and serve with freshly baked crusty bread.
Beef Noodle Soup
Fox Valley Foodie (Fox Valley Foodie)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 180 min | 200 min | 5 |
This Beef Noodle Soup has a luxuriously flavorful broth brimming with tender bites of beef, and hearty vegetables.
main course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Mixing Bowl
Ladle
Dutch Oven
Cutting Board
Wooden Spoon or Spatula
Knife
Ingredients
cut into 1/2" cubes
chopped
chopped
chopped
minced
to taste
Instructions
Toss the cubed beef with flour to ensure it is evenly coated.
1.5 pound Beef Chuck Roast cut into 1/2" cubes0.25 cup Flour
Heat oil in a large Dutch Oven set on medium high and heat until shimmering. Add beef, let cook without stirring until brown crust forms. Stir once to flip beef and brown again.
1.5 pound Beef Chuck Roast cut into 1/2" cubes1 tablespoon Cooking Oil
Remove beef from pot, turn down to medium heat, add additional oil if needed, and saute the onions until tender.
1 tablespoon Cooking Oil 1 medium Onion chopped
Once onions become tender, add carrots and celery and continue to saute until onions begin to turn golden.
2 Carrots chopped2 Celery Stalks chopped
Add minced garlic and cook until fragrant.
3 clove Garlic minced
Add a splash of beef broth into the pot and scrap the bottom to loosen any cooked-on fond (burnt bits) at the bottom of the pot. Once fond has been incorporated into the broth add the beef back into pot, along with remaining beef broth, Worcestershire sauce, bay leaves, thyme, and black pepper.
1.5 pound Beef Chuck Roast cut into 1/2" cubes7 cup Beef Broth 2 teaspoon Worcestershire Sauce 2 Bay Leaves 2 Sprigs Of Fresh Thyme 0.5 teaspoon Black Pepper
Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours, or until the beef is tender.
1.5 pound Beef Chuck Roast cut into 1/2" cubes
Add dry egg noodles in final 10 minutes of cooking (or length of time listed on the package instructions).
2.5 cup Egg Noodles
Ladle soup into bowls and serve with freshly baked crusty bread.