Hearty Beef and Noodle Soup

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Hearty Beef and Noodle Soup Hearty Beef and Noodle Soup Recipe Courtesy of

Servings: 4-6
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 pounds beef short ribs
26 ounces chicken stock
1 cup red table wine
1 cup water
1 (14.5 oz.) can stewed tomatoes
1 bag parsnips (about 6) course chopped
1 large onion (sliced)
1 tablespoon olive oil
4 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
Salt and pepper to taste
1 (12 ounce) bag extra-wide egg noodles





Season short ribs liberally with salt, pepper and garlic.  In a large soup pot with 1 tablespoon of olive oil brown short ribs on all side until no red is showing (about 15 minutes). Once browned remove and wrap in foil. Turn heat on high and add 1 cup red wine and deglaze the pan. While liquid is still boiling add butter and flour stirring constantly.  Slowly add chicken stock and water. Return short ribs to pot. Cover and cook about 3 hours until meat pulls away from bone easily.  Remove bones and save to make beef stock for a later use. 
Preheat oven to 400º F.

In a 9 x 13 baking pan add parsnips, onions and 1 tablespoon olive oil and toss. Roast for 30 minutes stirring two to three times. While vegetables are roasting cook egg noodles as directed on package. Add vegetables and noodles to soup and simmer on low another 15 minutes. For a thinner soup add water or chicken stock as desired.

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Reader Comments:


Just reading the ingredients, and the way it is processed, you can even smell it! You know it will taste very good, and it is good for you!

By Mavi Pretto on January 07, 2014


I love your recipes. Thank you for sharing them. You are awesome!

By Lauren on January 07, 2014


I want to try this ...it looks so good...but I think it would be good with rutabagas so I'll add them instead of the parsnips.Love ya Paula...you go girl!

By Betty Raymer on December 27, 2013


I tried this recipe a while ago, and it turned out to be a family favorite, thank you Paula for this recipe, but the only missing step in it is the stewed tomatoes,it does not say when to add them, so i add them when i add the beef and it works, i don't use parsnips as my children don't like it, i use potatoes and carrots, again thank you form Canada

By Souheir Koury on October 24, 2013


I love your recipes! I am going to make your Hearty Beef and Noodle Soup next week and will be back with our rating.

By Rhonda Hirsch on September 27, 2013


Recently I made individual chicken pot pies and we enjoyed them so much. They are so much healthier than store bought and wasn't difficult to prepare when you using package pie dough. Now I am wanting to make individual BEEF pot pies with left roast that I collect to use in my vegetable soup. Beef pot pies with diced carrots, onion, green beans or peas doesn't seem like a hard thing to do. It is the gravy that will make the difference in the flavor. Do you have anything in your recipe box for beef pot pies. Would appreciate your suggestions. Jerry Ann Turecky

By Jerry Ann Turecky on June 26, 2011


Hi Paula A year or so ago I saw a receipe in one of your magazines or cook books for an Italian? soup that was one of Bobbys favorite. It was sooo good and now I can't find it. Can you help? Thanks! Kathy

By Kathy on February 04, 2011


Do you remove the foil from the short ribs before adding it back to the pot? Thanks!!

By Anonymous on February 01, 2011


I made this, double the recipe. Don't like parsnips, so I roasted potatoes and carrots instead. Turned out very fatty - I'm going to thin it with more wine/stock, and skim the fat off after cooling, but I'm wondering what I did wrong...any thoughts?

By Moxie on January 09, 2011


Hey Stella! Don't beat yourself up. Girl, just buy your biscuits. Those found in the freezer section are fantastic! Save your talents for all the other wonderful food you cook!

By Libbie Summers, Senior Food Editor for Paula Deen on January 09, 2011


Hey Ann! It's a 12oz. bag of extra wide egg noodles. Thank you for catching this. We will get the recipe corrected soon. Happy Cooking!

By Libbie Summers, Senior Food Editor for Paula Deen on January 09, 2011


Sounds yummy! What size portion of egg noodles do you use? It wasn't listed in the recipe. Thanks!

By Elizabeth on January 08, 2011


What size package of egg noodles for Hearty Beef Noodle Soup?

By Ann on January 06, 2011


Hi Paula, I am sure you get thousands of emails telling you how great your recipes are, they are!!! When ever I am making a dinner for a special ocassion I always go into your recipes. I do have one question, I can not make good biscuits, I use the same exact ingredients but they turn out hard and heavy, so disappointing, maybe you can help? I want light flaky biscuits, think you could give me the answers. Also I want to tell you how much I admire you as a person, you came up from nothing and made an extrandorinary career for yourself and your family. I always wanted to better my life but never got there,I even lost my car, now that I am in my 60's I feel its too late. Any time I see a woman getting ahead in her life and making something out of it, I am very proud of them. You did great. I love your shows, regards, Stella Childress

By Stella Childress on January 06, 2011


I made this soup today and while preparation was fairly simple, the recipe did not say when to add the stewed tomatoes or what temperature to cook the soup for 3 hours. I also did add potatoes and carrots and did not serve it with noodles. And, I used bef stock instead of chicken. The aroma and flavor is wonderful!

By kay on January 04, 2011

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