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A bowl of hearty beef stew with chunks of beef, carrots, noodles, and fresh parsley, served with sliced bread on the side. A spoon is resting inside the bowl. The dish sits on a wooden table with a beige napkin nearby.

Classic Beef and Noodle Soup Recipe (Easy Slow Cooker)

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This beef and noodle soup is a classic American favorite with tender beef, soft egg noodles, and a rich, savory broth that tastes like it simmered all day. It is comforting, filling, and perfect for dinners when you want something warm and hearty without extra fuss.
Course Dinner, Lunch
Cuisine American
Keyword beef, comfort food, hearty, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 513
Author Gina Dickson

Equipment

Ingredients

  • 3 pounds boneless beef chuck stew meat trimmed and cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon vegetable oil divided in hafe
  • 1 1/2 cups onions chopped in small pieces
  • 2 cups carrots peeled and chopped in small quarter pieces
  • 6 garlic cloves minced (about 2 tablespoons)
  • 1 teaspoon dried thyme
  • 3 tablespoons tomato paste
  • 8 cups beef broth
  • 28 ounce diced tomatoes canned
  • 1/2 pound beef marrow bones
  • 1 tablespoon cider vinegar
  • 4 cups noodles cooked: egg noodles, wide egg noodles, rotini all work well in this soup

Instructions

Brown the Beef

  • Pat the beef dry with paper towels and season evenly with the salt and pepper.
    3 pounds boneless beef chuck stew meat, 1/2 teaspoon salt, 1 teaspoon pepper
  • Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat until just smoking.
    2 tablespoon vegetable oil
  • Brown the beef until well colored on all sides, about 8 minutes. Transfer to the slow cooker.
    Chunks of browned beef cooking in a black skillet with blue handles, resting on a light-colored surface.

Build the Base

  • Add the other tablespoon of oil to the skillet, then add the onions and carrots.
    1 1/2 cups onions, 2 cups carrots
  • Cook until the vegetables are softened, about 5 minutes.
  • Add the garlic, thyme, and tomato paste and cook until fragrant, about 30 seconds.
    6 garlic cloves, 1 teaspoon dried thyme, 3 tablespoons tomato paste
    A blue-handled skillet filled with sautéed diced carrots, onions, and tomato paste sits on a white surface. The vegetables are evenly mixed and appear lightly cooked.
  • Stir in 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the skillet.
    8 cups beef broth
  • Transfer the mixture to the slow cooker.

Slow Cook the Soup

  • Add the rest of the beef broth, diced tomatoes, and marrow bones to the slow cooker.
    1/2 pound beef marrow bones, 28 ounce diced tomatoes
    A white slow cooker filled with beef stew, featuring chunks of beef, bones, carrots, and a rich red broth. The ingredients are partially submerged and visible from the top view.
  • Cover and cook on LOW until the beef is tender, 7 to 9 hours, or on high for 4 to 5 hours.

Finish with Noodles

  • About 30 minutes before serving, skim fat from the surface and discard the bones.
  • Stir in the cooked noodles and continue cooking until heated through.
    4 cups noodles
  • Stir in the cider vinegar and season with salt and pepper to taste.
    1 tablespoon cider vinegar
  • Serve hot.

Notes

Storage and Reheating
  • Storage: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more broth as it sits.
  • Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of beef broth or water as needed to loosen the soup and adjust the seasoning before serving.
  • Freezing Tip: If you plan to freeze the soup, freeze it without the noodles. Add freshly cooked noodles after reheating for the best texture.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 40g | Protein: 47g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 1217mg | Potassium: 1311mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5574IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 6mg
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