Description
A slow-simmered beef noodle soup with mushrooms, rich broth, and tender beef for a comforting, filling meal.
Ingredients
Scale
- 3 pounds boneless beef chuck roast or eye of round, cut into 2–3 inch pieces
- 3 tablespoons Creole-style seasoning, divided
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 8 ounces mushrooms, thinly sliced
- 8 cups water
- Salt, to taste
- Black pepper, to taste
- 2/3 cup soy sauce, plus more to taste
- 2 tablespoons ketchup, plus more to taste
- 1 tablespoon Worcestershire-style sauce
- Hot sauce, to taste
- 16 ounces spaghetti noodles, cooked al dente
- 4–5 hard-boiled eggs, halved
- Chopped scallions, for serving
Instructions
- Season the beef with 1 tablespoon Creole seasoning. Brown in olive oil over medium-high heat. Remove and set aside.
- Cook onion, bell pepper, celery, and mushrooms in the same pot until softened.
- Add water, remaining seasoning, salt, and pepper. Return beef and bring to a gentle boil.
- Simmer partially covered for 2–3 hours until beef is tender. Rest 20 minutes.
- Shred beef, skim fat if needed, then return to pot with soy sauce, ketchup, Worcestershire-style sauce, and hot sauce. Simmer 10–15 minutes.
- Serve over noodles and garnish with scallions and hard-boiled eggs.
Notes
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg