Beef noodle soup is a big hearty stew packed with tender bites of beef, vegetables and egg noodles. This comforting soup is easy to make and delicious! Vegetable and Beef Soup is perfect for a lazy day when you're ready to cozy up and enjoy a great meal!
Next time try this delicious Posole Recipe - you'll love it!
Why you'll love this recipe
Fall and winter is the perfect time to enjoy a great bowl of soup!
Here's why you'll love this Beef Vegetable Noodle Soup as much as we do...
✔️ it's quick and easy to make.
✔️ it repurposes leftovers into a whole new meal!
✔️ it's completely delicious! You'll love this soup.
The bonus is leftovers taste even better the next day!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- leftover roast beef - you can also use beef stew meat. However you will need to cook the stew longer for the meat to tenderize.
- onion, carrots, mushrooms and garlic
- egg noodles
- frozen peas
- beef stock
- steak seasoning
- olive oil
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Begin by peeling and dicing the vegetables, mince the garlic, dice the roast beef into bite-sized pieces.
- Heat a stock pot over medium heat, add the butter and garlic.
- Add the vegetables to a the soup pot. Season soup base with steak seasoning and sauté. Add the minced garlic and sauté just a minute longer.
- Pour in the beef stock and bring to a simmer. Add the meat and continue to simmer until vegetables have softened.
- Bring the mixture to a boil. Cook egg noodles until al dente.
- Remove from the heat, add the peas. Stir in a handful of minced parsley if desired.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
If you're like me, you're freezing a quart of soup or stew right? Click here for the plastic containers I use. They are inexpensive, freeze well and easy to clean!
Egg Noodles are the classic favorite for Beef Noodle Soup, but you can really use whatever noodles are your favorite and you have on hand. Some of my favorites are; orchiaetta, rotini, bowtie pasta, gnocchi (delicious!) You can use anything that will fit on your spoon!
Leftover roast beef is perfect. You only need two cups of diced beef. Make a little bit larger roast than you typically would and use the leftovers to make beef noodle soup!
Thicken soup with 1 tablespoon room temperature butter and 1 tablespoon flour. Mash it together too form a paste. Add it to boiling soup, whisk and cook for two minutes. That will cook out the flour taste and thicken the soup nicely.
Use aa tablespoon of cornstarch and a tablespoon of cold water. Whisk together to form a slurry. Stir into boiling soup.
You can always use beef stew meat for the soup but if you have any leftover roast beef, that will be excellent in your stew. Plus you're repurposing the meat into a whole new meal.
Here are some great roasts you can utilize leftovers from:
- chuck roast
- prime rib
- roast beef
- if pennies are tight and you just have ground beef, you can use that as well. Just brown the ground beef and drain first before beginning to make the soup.
I've made this soup with leftover from both the prime rib and roast beef recipes above. This soup is incredibly delicious AND if you have time and can make homemade beef stock? That will make it that much better. This soup is AMAZING!
To thicken your stew using cornstarch, use cold water in the slurry. Cornstarch gets lumpy when mixed with warm or hot water.
A splash of soy sauce will intensify the flavor of the soup. You can use light soy sauce or dark soy sauce - either will work. Add about a tablespoon.
Refrigerate - cool to room temperature. Store leftovers in an airtight container. Refrigerate up to three days.
Freezer - freeze up to three months.
Reheat - thaw overnight in refrigerator. This can be reheated on the stovetop or in the microwave.
More of my favorite hearty soups and stews!
- Corned Beef Stew is filled with hearty goodness - we love this meal!
- Julia Childs iconic Beef Bourguignon is mouthwateringly delicious!
- One of our favorite meals! Authentic Posole Mexican Stew - pork, hominy and red chili combine to make the most savory stew ever. Be sure to give this a try soon!
- Egg noodles are the star of this Tuna Casserole Recipe - it's creamy and cheesy and absolutely delicious!
- Homemade French Onion Soup - classic and delicious, it's easier to make than you think!
- Be sure to try this Slow Cooker Beef Stew with Dumplings - it's just delicious and easy to make!
If you love egg noodles, then be sure to try these recipes next!
- Tuna Casserole Recipe - easy to make this casserole is creamy, rich and total comfort food!
- Beef Noodle Casserole - another family favorite, even your pickiest eaters will gobble it up!
What do you prefer, soup and sandwich? If you do, be sure and make these yummy Chicken Ranch Bacon Pinwheels to serve with your meal!
If you prefer soup and salad - then this would be my first choice! An Outback Wedge Salad Recipe - super yummy and the blue cheese goes so well with the beef noodle soup!
Soups and stews are my jam! I love easy meals that I can put together quickly. Utilizing leftovers are a must. Throwing away food is like throwing away money, right? I hope you give this a try soon!
Looking for more tips to make great soups and stews? This post - Homemade Soup; A Complete Guide shares all of my tips and tricks to make the very BEST meals!
Beef Noodle Soup
- 2 cups roast beef cooked and diced
- 1 onion diced
- 2 carrots peeled and sliced
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1 cup egg noodles
- ½ cup frozen peas
- 4 cups beef broth
- 1 cup water
- 1 teaspoon steak seasoning I used Montreal Steak Seasoning - use your favorite!
- 1 tablespoon olive oil
- 1 tablespoon butter
I earn a commission from Instacart from qualifying purchases.
- Begin by peeling and dicing the onions, mushrooms and carrot. Mince the garlic, dice the beef, removing any excess fat.
- Heat a large pot over medium heat. When hot, add the butter and olive oil.
- Next add the sliced mushrooms, diced carrots and onions, season with steak seasoning. Saute for five minutes. Add the minced garlic and saute for about a minute.
- Scrap any brown bits off the bottom of the pan.
- Now add the beef stock and water, bring to a simmer. Add the beef cubes and continue to simmer for 15 minutes or until vegetables have softened.
- Increase the heat and bring to a boil, then add the egg noodles and cook according to package directions until just al dente.
- Remove from the heat, stir in the frozen peas. The heat from the soup will warm and cook them perfectly.
- Stir in a handful of minced parsley (if desired). Serve and enjoy!