Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This soup freezes well, and freezes best without the noodles. If freezing with noodles, be sure to set a timer to avoid overcooking them so that they aren’t mushy when reheated.
Tools For This Recipe
Meat Tenderizer– I cut the meat myself instead of purchasing cubed stew meat. This allows me to choose the cut, and to tenderize each side before cubing for more tender results.
Chef Knife– I have this one, it works well for cutting meat.
Kitchen Tongs– Easy to handle/flip the meat while browning.
Slow Cooker– This one has a browning/sauté function so that you can sear the meat right in the pot before slow cooking. (It also functions as an Instant Pot.)
Better Than Bouillon– I use this for my recipes as it’s easy to measure out customized amounts of broth and takes up very little storage space in the fridge. One jar lasts a long time!
Beef Noodle Soup
prep time: 15 MINUTEScook time: 1 HOUR 20 MINUTEStotal time: 1 HOUR 35 MINUTES
SERVINGS: 8 PEOPLE tap or hover to scale
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This Beef Noodle Soup is easy to make on the stove top or in the slow cooker! It has hearty bites of seasoned beef, vegetables, a savory broth, and delicious egg noodles.
Ingredients
I have been making these for a long time, and people always go crazy for them. They look like a special snack made at home.
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I don’t think I’d ever get tired of eating this. It’s that good
My aunts used to whip this up, and I thought it was gone for good. But guess what? Found it, and it’s even yummier
