Brothy Beef Noodle Soup

"Great on cold days, easy to make and kids like it."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Tinkerbell photo by Tinkerbell
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by spreadnjoy photo by spreadnjoy
Ready In:




  • In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
  • Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
  • Bring to a boil, reduce heat to low and simmer for 30 minutes.

Questions & Replies

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  1. HEP MEP
    This is a very good, basic beef soup. It tasted good with the chilly weather we had yesterday. I did just a couple things differently In addition to the ingredients listed, I added a 15 oz. can of whole tomatoes and a little bit of dried oregano. I also cooked the noodles separately to give the meat and vegetables more time to cook. I'm sure I'll be making this again this winter when I'm in a pinch for a quick and easy meal. Thanks.
    I apologize for not adding in my "tweaks" in the right places since I made so many----but I used this recipe as a base to start with. I tossed the beef with spices: salt, pepper, onion and garlic powder. I used beef broth (about 4 cups?) and I didn't add the noodles right away. I also used whole wheat egg noodles, not frozen. I cooked them separately and added them to the soup about 10 min before cooking time was done. I cooked the soup for about 45 minutes? Tried to get the beef nice and tender. I didn't have any celery but the onions and carrots seemed to do just fine.
  3. DianaEatingRichly
    Made the soup as written and thought it was really plain. I would try what another reviewer suggested of adding Worcestershire and a bunch of herbs/spices.
  4. iris5555
    This was so good! I used barley rather than noodles but otherwised followed the recipe
  5. Tinkerbell
    I decided at the last minute that I wanted to make beef noodle soup for dinner & searched stew meat recipes for it. This is the one I chose & am really glad I did. Everything was on hand - I did use dried egg noodles instead of frozen though. This is a super easy & very quick basic soup. I cubed my stew meat into very small pieces (about 3/4 inch each) so they'd be nice & tender in such a short amount of cooking time. Very good! Thanks for sharing, Dancer!



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