Beef Noodle Soup
This is the soup for noodle lovers. Sometimes you want a lot of noodles, and this recipe has them. I love the noodles and have so many in this recipe, it really should be called noodle and beef soup. You don't have to put all the noodles in, but if you love them, you will.
Serve when it gets cold outside or make it one of the recipes on your regular weekly or monthly meal plan.
You can make this recipe in a Dutch oven or in a pressure cooker such as the Ninja Foodi. You can also keep it in a slow cooker if you want to come back to it all day long on a day off or a long winter evening.
This is a rich hearty soup with lots of noodles. It has the stomach-satisfying flavor of beef and vegetables with the texture of noodles in the delicious broth.
If you love lots of noodles and rich delicious beef chunks in a savory beef broth, this recipe is for you.
- 1 gal Beef Stew Meat (See recipe below)
- 4 cup Beef Broth
- 3 cup Carrots (Sliced, frozen)
- 1 lb Egg Noodles (Wide)
- 2 cup Celery (Sliced)
- 1 gal Water
- 2 tbsp Salt (Morton Coarse Kosher Salt)
- 5 lb Beef Chuck (Cubed)
- 2 cup Onions (Fresh, chopped)
- 4 oz Beef Fat (Or Avocado oil)
- 1 tbsp Garlic (Minced)
- 750 ml Red Wine (One that you would drink)
- 2 ea Bay Leaves (Dried)
- 1 tsp Thyme (Dried)
- 1 tsp Oregano (Dried)
- 2 tbsp Salt (Morton Coarse Kosher Salt)
- 2 tsp Black Pepper (Ground)
- Beef Soup Meat Instructions
Select the chuck roast based on your liking. Look for even marbling. I don’t like a lot of fat on my beef in stew or soup so I trim it, and I look for pieces where the veins of fat are very definable so they are easier to trim away, but don’t throw them, they are valuable pieces that I will show you how to use Cooking With Fat.
First, we’ll trim the beef and cut it into large cubes from 1-2 inches each. Nothing fancy just give them all an even size cut. Don’t cut them too small though or they will fall apart and all you will be able to make is chipped beef. It would still be delicious but your choice of usage would start to narrow.
Whether you are using a Ninja Foodi or a Dutch oven, saute the onions in the beef fat. Add the garlic but be careful not to burn the garlic. Sautee until garlic is lightly golden.
Add wine and simmer this mixture until the wine is reduced by about half.
In a separate 12-inch cast iron pan, melt 4 oz of beef fat on medium-high.
Then add the beef to the hot pan and brown on all sides.
Add browned beef and seasonings to the Foodi or Dutch Oven
*Wine usage: The use of wine is optional and adds a great flavor to the meat, but you can simply omit the wine and this step, and replace it with 1 cup of water.
Foodi Method
On the Foodi, put the pressure cooking lid on, lock it into place, and turn the steam valve to close. Select pressure cook, set the time to 45 minutes, and hit the Start button. When the 45 minutes is over let the Foodi go on a slow-release for 15 minutes. When 15 minutes pass, move the steam valve to release and quickly let the rest of the steam out before opening the lid. DO NOT OPEN LID until all steam has been released and the red pop-up release indicator has dropped.
Remove the insert pot from the Foodi and let it cool on the stove or rack.
Dutch Oven Method
Preheat the oven to 350 F.
Cook for 1 hour and reduce oven to 275 and cook for 3 additional hours.
- Finishing the Beef Soup
Start with a gallon of water in a 10qt stockpot and bring it to a boil.
Add salt.
Add dried egg noodles to the boiling water. Cook for 1 minute less than the instructions on the package.
When done, drain the noodles and rinse with cold water to stop the cooking process.
When the vegetables are tender, remove them from the water.
In a separate pot, place the beef broth and batch of Beef Soup meat in the pot and bring to a simmer.
Add the carrots and celery and let simmer for 15-20 minutes.
Add noodles to the pot with the meat and beef stock and bring back up to a simmer.
Then turn off the heat and serve.
Use this recipe to make Beef Stew, beef tips and noodles, or Beef and rice. Serve with a nice salad and buttered garlic french bread.
