Beefy Noodle Soup

This cozy Beef Noodle Soup recipe is stove top and slow cooker friendly. It has hearty bites of seasoned beef, vegetables, a savory broth, and delicious egg noodles. The seasonings in this soup are perfect and leftovers make a great freezer meal!

Ingredients:
Soup:
12 oz. mushrooms, sliced/rinsed/dried
2-3 tablespoons olive oil
2 lbs. stew meat
¼ cup flour
3 Tbsp butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic
1 tablespoon Worcestershire sauce
1 bay leaf
7 cups beef broth
1 cup chicken broth, or more beef broth, see notes
¾ cup Frozen peas
2 cups egg noodles, uncooked. (About 4 oz.)
Parsley, to garnish

Meat Seasoning:
½ teaspoon EACH: salt, black pepper, garlic salt, celery salt, onion powder

Soup Seasoning:
1 teaspoon mustard powder
½ teaspoon EACH: dried thyme, dried rosemary

Instructions:
Combine each set of seasonings and measure out remaining ingredients before beginning.
Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.
Prepare the Beef: Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine. Sprinkle with meat seasonings. Toss to coat. Sprinkle with flour and toss again.
Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.
Make the Soup: Add the wine to the soup pot and set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan. Let it reduce by half, 4-5 minutes. Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes. Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer. Add the seared beef along with any juices from the plate. Cover partially and let it bubble very gently over medium heat for 1 hour. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil. Add the frozen peas while you boil the egg noodles in a separate pot of salted water according to package instructions. Drain once cooked. Add the cooked mushrooms and discard the bay leaf. Add the cooked noodles to serving bowls and ladle the soup on top. Garnish with parsley and serve!

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