Savory Tomato Beef Noodle Soup
Savory Tomato Beef Noodle Soup
Ingredients
For the Soup Base
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can canned diced tomatoes, 28 ounce, undrained
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Vegetables and Noodles
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 4 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef stew meat dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding, and brown on all sides until a deep crust forms. Remove the browned beef and set aside.
⏱️ 8 min
- 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom of the pot. Pour in the canned diced tomatoes (undrained) and beef broth. Add the dried thyme and bay leaf. Return the browned beef to the pot.
⏱️ 3 min
- 5
Bring the soup to a simmer, then reduce the heat to low, cover, and let it gently simmer for 30 minutes to allow the flavors to meld and the beef to tenderize slightly.
⏱️ 30 min
- 6
Add the sliced carrots, celery, and diced potatoes to the pot. Increase heat to medium-low, cover, and continue to simmer for another 15 minutes, or until the vegetables are tender-crisp.
⏱️ 15 min
- 7
Stir in the wide egg noodles. Cook uncovered for 7-10 minutes, or according to package directions, until the noodles are al dente. Remove the bay leaf before serving.
⏱️ 10 min
- 8
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Tomato Beef Noodle Soup
Ingredients
For the Soup Base
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can canned diced tomatoes, 28 ounce, undrained
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Vegetables and Noodles
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 4 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef stew meat dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding, and brown on all sides until a deep crust forms. Remove the browned beef and set aside.
⏱️ 8 min - 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom of the pot. Pour in the canned diced tomatoes (undrained) and beef broth. Add the dried thyme and bay leaf. Return the browned beef to the pot.
⏱️ 3 min - 5
Bring the soup to a simmer, then reduce the heat to low, cover, and let it gently simmer for 30 minutes to allow the flavors to meld and the beef to tenderize slightly.
⏱️ 30 min - 6
Add the sliced carrots, celery, and diced potatoes to the pot. Increase heat to medium-low, cover, and continue to simmer for another 15 minutes, or until the vegetables are tender-crisp.
⏱️ 15 min - 7
Stir in the wide egg noodles. Cook uncovered for 7-10 minutes, or according to package directions, until the noodles are al dente. Remove the bay leaf before serving.
⏱️ 10 min - 8
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 4 min