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Beef and Mushroom Noodle Soup with Egg Noodles

Beef and mushroom noodle soup simmers fork-tender chuck with cremini mushrooms, vegetables, and wide egg noodles in a savory beef broth. The noodles cook right in the soup, making this a hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 22 minutes
Total Time 2 hours 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 lb beef chuck cut into 3/4-inch pieces
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 ribs celery sliced
  • 12 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the beef with 1 teaspoon of the salt and the pepper.
  3. Brown the beef in batches, turning the pieces to brown several sides; transfer the beef to a plate.
  4. Add the onion, carrots, and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally.
  5. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and their released liquid has evaporated.
  6. Stir in the garlic and cook for 30 seconds.
  7. Add the broth, Worcestershire sauce, thyme, bay leaf, remaining 1/2 teaspoon salt, and browned beef with any accumulated juices.
  8. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 1/2–2 hours, until the beef is fork-tender.
  9. Remove and discard the bay leaf.
  10. Stir in the egg noodles and simmer uncovered for 6–8 minutes, until the noodles are tender.
  11. Stir in the parsley and serve.

Notes

For the best texture, cook the noodles just until tender. Refrigerate leftovers for up to 3 days; freeze the soup without the noodles for best results. For a gluten-free variation, use gluten-free noodles and verify that the broth and Worcestershire sauce are gluten-free.