Beef Noodle Soup
A hearty and warm beef noodle soup that’s perfect for chilly days or as comfort food. This dish features tender beef, tasty noodles, and a rich broth balanced with vegetables.
Nutrition
Calories: 420cal
Carbohydrate: 45g
Protein: 25g
Fat: 16g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
1 hr 40 min Cook
2 hr Total
4 Servings
Ingredients
- 1 pound beef chuck stew meat, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 6 cups beef broth
- 2 cups water
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 teaspoons fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 ounces egg noodles
- 2 green onions, sliced for garnish
- 1/4 cup fresh cilantro, chopped for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Carefully add the beef cubes in batches so as not to overcrowd the pot.
- Cook the beef until brown on all sides. This should take about 5-7 minutes. Remove the beef as it’s done and set it aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes or until the onion is translucent.
- Return the browned beef to the pot. Stir in 6 cups of beef broth, 2 cups of water, soy sauce, ginger, salt, and pepper.
- Bring the mixture to a boil, reduce the heat to low, and then cover and simmer for 1 hour.
- After 1 hour, add the sliced carrots and celery. Cover and continue to simmer for 20 more minutes.
- Meanwhile, bring a medium pot of water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
- Add the cooked noodles to the soup pot and stir to combine all ingredients. Let the soup cook for an additional 5 minutes.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls. Garnish with sliced green onions and chopped cilantro before serving.
