Beef Noodle Soup Recipe

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• 2 pounds top sirloin steak, (chopped into 1-inch pieces)
  Ingredient note

  Source: 2 pounds top sirloin steak, (chopped into 1-inch pieces)
• 1 teaspoon + As Needed salt
  Ingredient note

  Source: 1 teaspoon salt; Source seasoning: salt and pepper to taste
• 1/2 teaspoon pepper
  Ingredient note

  Source: 1/2 teaspoon pepper
• 2 tablespoons vegetable oil, (divided)
  Ingredient note

  Source: 2 tablespoons vegetable oil, (divided)
• 2 cups egg noodles, (or your favorite sturdy pasta)
  Ingredient note

  Source: 2 cups egg noodles, (or your favorite sturdy pasta)
• 2 tablespoons unsalted butter
  Ingredient note

  Source: 2 tablespoons unsalted butter
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each onion, (chopped)
  Ingredient note

  Source: 1 onion, (chopped)
• ¾ cup carrots, (chopped or sliced)
  Ingredient note

  Source: ¾ cup carrots, (chopped or sliced)
• 2 ribs celery, (chopped or sliced)
  Ingredient note

  Source: 2 ribs celery, (chopped or sliced)
• 6 each garlic cloves, (minced)
  Ingredient note

  Source: 4-6 garlic cloves, (minced); upper source range endpoint used for shopping.
• 1/8 teaspoon red pepper flakes
  Ingredient note

  Source: 1/8 teaspoon red pepper flakes
• 1/4 cup flour
  Ingredient note

  Source: 1/4 cup flour
• 5 cups water (see notes to use broth; *)
  Ingredient note

  Source: 5 cups water (see notes to use broth; *)
• 2 tablespoon beef base or beef bouillon (crush cubes if using)
  Ingredient note

  Source: 2 TBS beef base or beef bouillon (crush cubes if using)
• 1 tablespoon Worcestershire sauce
  Ingredient note

  Source: 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
  Ingredient note

  Source: 1 tablespoon reduced sodium soy sauce
• 1 teaspoon Dijon mustard
  Ingredient note

  Source: 1 teaspoon Dijon mustard
• 1 teaspoon dried parsley
  Ingredient note

  Source: 1 teaspoon dried parsley
• 1/2 tsp dried oregano
  Ingredient note

  Source: 1/2 tsp EACH dried oregano, dried thyme, paprika
• 1/2 tsp dried thyme
  Ingredient note

  Source: 1/2 tsp EACH dried oregano, dried thyme, paprika
• 1/2 tsp paprika
  Ingredient note

  Source: 1/2 tsp EACH dried oregano, dried thyme, paprika
• 3 cups half and half (or evaporated milk)
  Ingredient note

  Source: 3 cups half and half (or evaporated milk)
• 2 tablespoons cornstarch
  Ingredient note

  Source: 2 tablespoons cornstarch
• 1 each 15 oz. can fire roasted diced tomatoes with juices
  Ingredient note

  Source: 1 15 oz. can fire roasted diced tomatoes with juices
• 1 cup frozen petite peas, (not thawed)
  Ingredient note

  Source: 1 cup frozen petite peas, (not thawed)
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste

1. Preheat oven to 325 degrees F.
2. Sear beef: While the chopped beef is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Once very hot, add half of the beef. Sear each side until deeply golden, about 4 minutes total. Remove to a plate using a slotted spoon. Repeat with remaining beef, leaving the drippings in the pot; set aside.
3. Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add the onions, carrots and celery and sauté until onions are softened, about 8 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
4. Roux: Reduce heat to medium. Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
5. Add broth: Reduce heat to low and slowly stir in the water, while scraping up the browned bits on the bottom of the pan. Add the beef base, Worcestershire, soy sauce, Dijon, and all seasonings. Stir in the seared beef.
6. Bake: Bring the pot to a simmer, cover, and transfer to the oven. Bake at 325 degrees F for 90 minutes OR until the beef is melt-in-your-mouth tender. Start the pasta water/cook the pasta the last 20 minutes of baking.
7. Noodles: Cook the egg noodles in a separate pot with salted water, just until al dente (check for doneness a couple minutes earlier than the package recommends). Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together. (The noodles are cooked separately because it’s not a good idea to boil beef or it gets tough).
8. Add half and half: Once the beef is tender, transfer the pot to the stove. Whisk the half and half with the cornstarch and stir it into the soup along with the diced tomatoes. Bring to a gentle simmer until thickened, about 3 minutes, adding the peas the last minute of cooking.
9. Combine: Stir in the noodles and season with salt and pepper to taste. Garnish with fresh parsley if desired.