Ingredients
Beef and Seasoning
- 2 lbs. stew meat, cut into 1-inch cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Cooking Fats
- 2-3 tablespoons olive oil
- 3 tablespoons butter
Vegetables and Aromatics
- 1 yellow onion, diced
- 12 oz. baby bella mushrooms, sliced, rinsed, and dried
- 3-4 cloves garlic, minced
Liquids and Flavorings
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- 6 cups beef broth
- 1 cup chicken broth (or more beef broth)
- 1 beef bouillon cube
- 1 bay leaf
Thickening and Finishers
- 1/3 cup flour
- 1 ½ cups frozen peas
- ¾ cup sour cream
- 3 cups egg noodles
Instructions
- Prepare Ingredients: Measure out all ingredients to streamline the cooking process.
- Season the Meat: Cut the stew meat into 1-inch cubes, trimming any large fat pieces while keeping marbling intact for flavor. Pat the meat completely dry, then toss it with salt, black pepper, garlic salt, celery salt, and onion powder to evenly coat.
- Brown the Meat: Heat 1-2 tablespoons of olive oil in a large soup pot over medium-high heat. Add the beef in batches without overcrowding, browning each batch for about 1-2 minutes. A full sear on all sides is not necessary to avoid overcooking; the center should remain red/cold. Add more oil if needed. Transfer browned meat to a plate.
- Deglaze the Pot: Turn off the heat and add a splash of red wine. Use a silicone spatula to scrape up any browned bits from the pot bottom; this adds deep flavor to the soup base.
- Sauté Vegetables: Add butter, diced onions, sliced mushrooms, and minced garlic to the pot and set the heat to medium. Cook for 5 minutes, stirring continuously to soften and caramelize the vegetables. Add remaining wine and reduce for 4-5 minutes, stirring frequently to intensify flavor.
- Add Seasonings: Stir in Worcestershire sauce, Dijon mustard, dried thyme, rosemary, and parsley. Cook for 1 minute to blend flavors.
- Incorporate Flour: Stir in the flour and cook for 2 minutes, stirring constantly to form a roux that thickens the soup.
- Add Broths Slowly: Gradually pour in beef broth in small splashes while stirring continuously, followed by chicken broth in the same manner to prevent lumps.
- Add Bouillon and Bay Leaf: Crumble in the beef bouillon cube and add the bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Return Meat: Add the browned beef along with any accumulated juices back into the pot.
- Simmer the Soup: Cover the pot partially and let the soup simmer gently over medium-low heat for 45 minutes. This slow cooking tenderizes the meat and intensifies the broth flavor. Stir occasionally and reduce heat if the soup begins to boil vigorously.
- Cook Noodles Separately: While the soup simmers, boil the egg noodles in a separate pot of salted water following package instructions. Drain and add the noodles individually to serving bowls to maintain texture.
- Add Peas and Finish Soup: Stir frozen peas into the soup and remove the bay leaf. In a small bowl, combine sour cream with about ½ cup of hot broth, stirring until smooth. Slowly whisk this mixture back into the soup to create a creamy consistency.
- Serve: Ladle the finished soup over the prepared egg noodles in bowls. Garnish with fresh parsley and serve immediately for a delicious, comforting meal.
Notes
- For the best flavor and texture, use stew meat with good marbling but trim any large fat pieces.
- The dry red wine adds depth, but can be substituted with additional beef broth if preferred.
- Cooking egg noodles separately prevents them from becoming overly soft or mushy in the soup.
- Adjust seasoning with additional salt or pepper to taste before serving.
- To make this recipe gluten-free, use gluten-free flour and noodles.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
