How do I make my soup taste more beef?

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup . This adds a deeper savory flavor to the whole soup.

How many calories are in Chinese beef noodle soup?

Home Made Chinese Beef Noodle Soup (1 bowl) contains 75g total carbs, 73g net carbs, 33g fat, 40g protein, and 640 calories .

How can I deepen my soup flavor?

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso . These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

What is the most flavorful beef for soup?

The best cut of meat for beef soup is either a chuck roast , chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts.

Is beef noodle soup healthy?

Rich in Protein : Beef noodle soup contains protein from the beef, which is essential for building and repairing tissues in the body. Protein also helps keep you feeling full and satisfied, which can aid in weight management.

Are Chinese soups healthy?

Healthy Ingredients While traditional Western soups are usually loaded with heavy meat with creams, but Healthy Chinese soup items are usually clear and the ingredients are most often light . Ingredients in many famous healthy Chinese soups are carefully combined together to make a number of conditions.

Is Chinese soup noodles healthy?

This largely depends on the type of noodle and how it's prepared. Some types of Asian noodles, such as soba and udon noodles made from whole grains, can provide a good source of fibre and nutrients . However, other types of noodles, like ramen and rice noodles, may be less nutritious and higher in carbohydrates.

How can I enhance the taste of beef?

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings . Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

How do you fix bland beef soup?

The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs . After adding, allow the soup to cook a little longer so the flavors to meld together.

How to make beef stew taste more beefy?

Use non-tomato things to bring out more beefy and umami flavours, including: Properly caramelised onions. This can take up to an hour to do properly. Worcestershire sauce. Soy sauce. A very small amount of star anise. ... Red wine or something with a small amount of acidity to brighten up the flavours. Nov 28, 2023

How to make beef broth more flavorful?

You can never go wrong with thyme sprigs, sage leaves, and bay leaves. Red wine vinegar. Adding an acidic ingredient like red wine vinegar, red wine, lemon juice, or apple cider vinegar is supposed to help break down the bones and extract the nutrients, creating a flavorful, nutrient-dense broth.

Best Beefy Noodle Soup Recipe | A Spicy Perspective (2024)

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Beefy Noodle Soup – This easy recipe makes the most hearty, delicious, and yes the BEEFIEST beef soup! It’s brimming with chunks of tender stew meat, egg noodles, and lots of fresh veggies for a complete one-pot warm cozy meal.

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Why We Love This Noodle Soup with Beef Recipe

This glorious beef noodle soup will keep your family begging for more all winter. It’s hearty, rustic, and made with ample egg noodles similar to our best Chicken Noodle Soup recipe… But this super satisfying soup is loaded with tons of vegetables and tender chunks of beef!

I’ve added mushrooms to this beefy soup with noodles, but you can omit them if you are not a fan. If you love mushrooms, however, they offer a deeper earthy flavor to the soup that compliments beef and noodles, kind of like beef stroganoff!

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Ingredients You Need

Butter – unsalted
Beef stew meat – cubed
Onion – peeled and chopped
Carrot – chopped
Celery – chopped
Garlic – minced
Button mushrooms – left whole or chopped, your preference
Fresh rosemary and fresh thyme – optional, can swap with a pinch each of dried herbs
Cooking sherry – adds a nice tangy-sweet flavor to the soup
Beef base – or beef bullion, this gives the noodle soup its signature beefiness
Water – for the soup broth
Egg noodles – wide, but not extra wide
Fresh parsley – chopped
Salt and pepper – to taste

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How to Make Beef Noodle Soup

Prep the soup ingredients: Cut the beef roast into 1-inch chunks. Then chop the onion, carrots, and celery into chunks. Minced the garlic and chop the parsley. If using mushrooms, cut them and halves or quarters, depending on the size.

Set a large 6-8 quart soup pot (or Dutch oven) on the stovetop over medium heat. Add the butter to the pot. Once melted, add in the beef chunks and salt and pepper liberally. Stir to brown the beef chunks on all sides, 5 to 8 minutes.

Stir in the chopped onion, carrots, celery, and garlic. Stir and sauté another 3 to 4 minutes to soften the onions and garlic. Then mix in the mushrooms.

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Then tie the rosemary and thyme sprigs together with a piece of kitchen twine for easy removal. Place them in the pot, followed by the cooking sherry, beef base, and water.

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Cover the pot and bring to a boil. Lower the heat, if needed, and simmer for 45 to 60 minutes, until the beef chunks are fork-tender.

Remove the lid and stir in the egg noodles and parsley.

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Stir and cook an additional 3 to 5 minutes until the pasta is soft.

Get the Complete (Printable) Beef Noodle Soup Recipe + Video Below. Enjoy!

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Taste, then salt and pepper as needed. Remove the herb springs and serve warm.

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Recipe Variations

Dairy-free – swap butter with olive oil or vegetable oil to saute the beef and veggies
Veggies – omit or change mushrooms and/or add other ingredients like fresh or frozen peas, packaged frozen veggie blend, or your preferred vegetables
Without alcohol – the sherry cooks out, but for a non-alcoholic beef noodle soup recipe you can substitute red wine vinegar or beef broth
Gluten-free – use your favorite gluten-free egg noodles
Fresh herbs – swap fresh rosemary and thyme with dried herbs

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Serving Suggestions

Serve generous bowls of hot soup with hunks of crusty bread for dunking. Italian and French loaves are two of my favorites. Try our homemade cowboy compound butter or melted garlic butter sauce to add even more flavor to the table!

A fresh and crisp salad is always a good idea to pair with a hearty meal. We love a classic Caesar salad, crunchy kale Caesar salad, or even just a simple plate of greens.

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Frequently Asked Questions

What cut of beef makes good soup?

Aptly named stew meat – AKA boneless chuck roast – is among the best cuts of beef for stews and soups. The meat holds up very well to being simmered and becomes more tender as it cooks. It also is budget-friendly, which is great when making a large pot of soup. However, you can also use boneless beef shank, brisket, or sirloin.

Looking for More Easy Soup Recipes? Be Sure to Also Try:

Italian Meatball Soup
Beef Barley Soup
Mulligan Stew (Hobo Stew)
Easy Lasagna Soup
Hungarian Mushroom Soup

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Beef Noodle Soup Recipe + Video

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

This easy recipe makes the most hearty, delicious, and BEEFIEST beef noodle soup! It's brimming with chunks of tender stew meat, egg noodles, and fresh veggies for a complete one pot warm cozy meal.

Servings: 8 servings

Ingredients

3 tablespoon butter
2 – 2 ½ pounds beef stew meat boneless chuck roast
1 large onion chopped
1 ¼ cup chopped carrot
1 cup chopped celery
4-5 cloves garlic minced
12 ounces button mushrooms or cremini mushrooms optional
1 sprig fresh rosemary
2-3 sprigs fresh thyme
½ cup cooking sherry
3 tablespoon beef base
10 cups water
9 ounces egg noodles
3 tablespoons chopped parsley
Salt and pepper

Instructions

Prep the Soup Ingredients: Cut the beef roast into 1-inch chunks. Then chop the onion, carrots, and celery into 1/2 – 3/4-inch chunks. Minced the garlic and chop the parsley. If using mushrooms, cut them and halves or quarters, depending on the size.
Set a large 6-8 quart soup pot (or Dutch oven) over medium heat. Add the butter to the pot. Once melted, add in the beef chunks and salt and pepper liberally. Stir to brown the beef chunks on all sides, 5 to 8 minutes.
Then stir in the chopped onion, carrots, celery, and garlic. Stir and sauté another 3 to 4 minutes to soften the onions and garlic.
Mix in the mushrooms. Then tie the rosemary and thyme sprigs together with a piece of kitchen twine for easy removal. Place them in the pot, followed by the cooking sherry, beef base, and water.
Cover the pot and bring to a boil. Lower the heat, if needed, and simmer for 45 to 60 minutes, until the beef chunks are fork-tender.
Remove the lid and stir in the egg noodles and parsley. Stir and cook an additional 3 to 5 minutes until the pasta is soft. Taste, then salt and pepper as needed. Remove the herb springs and serve warm.

Video

Notes

Leftover beef and noodle soup tastes amazing! But note that the texture of the noodles will soften a bit when reheated.

Transfer cooled stew to an airtight container and keep in the fridge for 2-3 days. It will freeze well for up to 2 months.

Thaw in the fridge overnight before reheating.

Nutrition

Serving: 1.5c, Calories: 364kcal, Carbohydrates: 30g, Protein: 32g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 597mg, Potassium: 759mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3688IU, Vitamin C: 7mg, Calcium: 69mg, Iron: 4mg

Course: Soup

Cuisine: American

Author: Sommer Collier

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