Ingredients
Soup and noodles
- 2 lb boneless beef chuck roast 907 g; trim thick exterior fat and cut into 1-inch cubes
- 1 tbsp neutral cooking oil 15 ml
- 1 large yellow onion about 250 g, diced
- 3 medium carrots about 225 g, cut into ½-inch pieces
- 2 ribs celery about 120 g, chopped
- 3 cloves garlic about 9 g, minced
- 1 tbsp tomato paste 16 g
- 8 cups unsalted beef broth 1.9 L, divided
- 1 tsp dried thyme about 1 g
- 2 bay leaves
- 0.5 tsp ground black pepper
- 0.5 tsp fine salt
- 6 oz dry wide egg noodles 170 g
- 1 tbsp red wine vinegar 15 ml
- 2 tbsp chopped fresh parsley about 8 g; optional
- 1 cup water up to 240 ml, only as needed to replace evaporation
Equipment
- 6-quart Dutch oven or heavy soup pot with lid
- 3-quart saucepan
- Colander
- Cutting board and chef’s knife
- Tongs, wooden spoon, and ladle
- Measuring cups and spoons
- Food thermometer
Instructions
Simmer and serve
- Trim thick exterior fat from the chuck and cut the meat into 1-inch cubes. Pat the cubes dry with paper towels, then season with the salt and black pepper.
- Heat the oil in the Dutch oven over medium-high heat. Brown the beef in three batches, leaving space between pieces, about 3–4 minutes per batch. Transfer each batch to a plate; the centers will finish cooking in the broth.
- Reduce the heat to medium. Add the onion and celery and cook for about 5 minutes, stirring. Add the garlic and tomato paste and cook for 1 minute. Pour in 1 cup of the broth and scrape up the browned bits.
- Return the beef and collected juices to the pot. Add the remaining broth, thyme, and bay leaves. Bring to a simmer, then reduce the heat to low and partially cover. Simmer gently for about 75–100 minutes, stirring occasionally, until the beef is nearly tender. If evaporation exposes much of the meat, add some of the measured water.
- Add the carrots. Continue simmering for about 20–30 minutes, until the carrots are tender and the beef yields easily to a fork. If the meat still resists, continue cooking and check periodically.
- While the carrots finish, cook the egg noodles in the separate saucepan according to the package directions. Drain. Cook only the amount needed immediately if saving some soup for later.
- Remove and discard both bay leaves. Stir the vinegar into the soup. Divide the noodles among six bowls and ladle the beef, vegetables, and broth over them. Sprinkle with the optional parsley and serve.
Video
Notes
Cooking time varies with the actual cut and cube size. Fork tenderness is the finishing cue.
Keep cooked noodles and soup separate for storage.
Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F. Refrigerate at 40°F or below for 3–4 days. Reheat leftovers to 165°F; bring soup to a rolling boil.
Conventional egg noodles contain wheat and egg. Check packaged broth and other labels for additional allergens.
Video credit: The Cozy Cook presents a stovetop beef noodle soup. That version includes mushrooms, wine, flour, butter, peas, and additional seasonings; this recipe uses the ingredients above and cooks the noodles separately.