Creamy French Onion Beef & Mushroom Soup with Noodles

Creamy French Onion Beef & Mushroom Soup with Noodles ingredients

• 1.5 lbs, cut into 1-inch cub beef stew meat
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 large, thinly sliced yellow onions
• 3 cloves, minced garlic
• 12 oz, sliced cremini mushrooms
• 1/2 cup (optional, e.g., Cab dry red wine
• 4 cups beef broth
• 1 10.5 oz can cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 cup (or half & half) heavy cream
• 12 oz wide egg noodles
• 2 tbsp, chopped (for garni fresh parsley

How to make Creamy French Onion Beef & Mushroom Soup with Noodles

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz wide egg noodles and cook according to package directions until al dente, usually 7-9 minutes. Drain well and set aside.
2. Season the 1.5 lbs beef stew meat cubes generously with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
3. Reduce heat to medium, then add 2 tbsp unsalted butter to the pot. Add the 3 large thinly sliced yellow onions and cook for 15-20 minutes, stirring occasionally, until very soft and deeply caramelized to a rich golden-brown color. This step is crucial for flavor development.
4. Stir in the 3 cloves minced garlic and 1 tsp dried thyme, cooking for 1 minute until fragrant. Add the 12 oz sliced cremini mushrooms and cook for another 5-7 minutes until they have softened and released their liquid.
5. If using, pour in 1/2 cup dry red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has mostly evaporated.
6. Pour in 4 cups beef broth, 1 (10.5 oz) can cream of mushroom soup, and 1 tbsp Worcestershire sauce. Return the seared beef to the pot. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the beef is tender.
7. Stir in 1/2 cup heavy cream (or half & half) and heat through for 2-3 minutes, ensuring the soup does not come to a boil after adding the cream to prevent curdling. Taste and adjust seasoning with additional salt and pepper if needed.
8. To serve, ladle the creamy French onion beef and mushroom soup into bowls. Add a portion of the cooked egg noodles directly into each bowl. Garnish with 2 tbsp chopped fresh parsley.

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