0 Shares

Warmth has a way of finding us, especially on days when the wind whispers of winter. This beef tomato noodle broth is more than just a meal; it’s a cherished memory from my grandmother’s kitchen, where the simmering pot promised comfort and connection. It’s a simple, soulful dish that turns humble ingredients into something truly magical.

Why This Recipe Works

The beef chuck roast, browned and simmered low and slow, yields tender, fall-apart meat that infuses the broth with deep, savory richness.
Roasting fresh tomatoes concentrates their natural sweetness and acidity, creating a vibrant, complex base that balances the hearty beef.
Using a combination of beef broth and the fond from browning builds layers of umami flavor that store-bought broths simply can’t match.
The wide egg noodles cook directly in the broth, absorbing all those wonderful flavors and thickening the soup to a perfect, comforting consistency.

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 pounds ripe Roma tomatoes, halved lengthwise
1 large yellow onion, roughly chopped
4 cloves garlic, minced
6 cups low-sodium beef broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
8 ounces wide egg noodles
1/4 cup chopped fresh parsley, for garnish

Equipment Needed

Large Dutch oven or heavy-bottomed soup pot
Rimmed baking sheet
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons

Instructions

Step 1: Brown the Beef to Build Flavor

Pat the beef chuck cubes completely dry with paper towels—this is crucial for achieving a proper sear. Season them generously all over with the tablespoon of kosher salt and the black pepper. Heat one tablespoon of the olive oil in your large Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, add the beef in a single layer. Let it cook undisturbed for about 4 to 5 minutes, until a deep, caramel-brown crust forms on the bottom. Flip the pieces and sear for another 3 to 4 minutes until browned on all sides. Transfer the browned beef to a plate. This step isn’t just about cooking the meat; it’s about creating that glorious fond—the browned bits stuck to the pot—which is pure flavor gold for our broth. Tip: Don’t rush the browning. Let the meat develop that rich color; it’s the foundation of your soup’s depth.

Step 2: Roast the Tomatoes for Sweetness

While the beef rests, preheat your oven to 400°F. Arrange the halved Roma tomatoes cut-side up on the rimmed baking sheet. Drizzle them with the remaining tablespoon of olive oil and sprinkle with a small pinch of salt. Roast in the preheated oven for 25 to 30 minutes. You’re looking for the tomatoes to soften, their skins to blister and char slightly at the edges, and their juices to start caramelizing in the pan. This roasting process transforms their flavor, mellowing the acidity and intensifying their natural sweetness. Once done, carefully remove the tray from the oven. You can roughly chop the roasted tomatoes right on the tray, capturing any released juices, or add them whole to the pot in the next step where they’ll break down further.

Step 3: Sauté the Aromatics and Deglaze

In the same Dutch oven with the beef fond, reduce the heat to medium. Add the chopped onion and cook, stirring occasionally with your wooden spoon, for about 6 to 8 minutes until they become translucent and soft. Scrape the bottom of the pot as you stir to lift some of that fond. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn. Now, pour in about 1/2 cup of the beef broth. Use your spoon to vigorously scrape up all the browned bits from the bottom of the pot; this is called deglazing, and it dissolves those flavor-packed bits into your liquid. Let it simmer for a minute until the liquid reduces slightly.

Step 4: Simmer the Broth to Perfection

Return all the browned beef and any accumulated juices from the plate back to the pot. Add the roasted tomatoes and all their juices, the remaining beef broth, the water, bay leaves, and dried thyme. Give everything a good stir. Bring the pot to a gentle boil over high heat, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar. Let the soup simmer gently for 2 hours. You should see occasional small bubbles breaking the surface. This long, slow simmer is what tenderizes the tough chuck roast into succulent, shreddable pieces and allows all the flavors to marry beautifully. Tip: A low, steady simmer is key. A rolling boil will make the beef tough and cloud the broth.

Step 5: Cook the Noodles and Final Seasoning

After 2 hours, the beef should be fork-tender. Remove and discard the bay leaves. Increase the heat to medium-high to bring the broth back to a lively simmer. Stir in the 8 ounces of wide egg noodles. Cook according to the package directions, usually about 8 to 10 minutes, stirring occasionally to prevent sticking. The noodles will cook directly in the flavorful broth, thickening it slightly as they release their starch. Once the noodles are tender, turn off the heat. Taste the broth—this is your moment. Season with additional salt and pepper as needed. The flavors should be rich, savory from the beef, with a bright tomato backbone. Tip: For the best texture, serve immediately after the noodles are cooked, as they will continue to absorb broth and soften if left to sit.

Step 6: Serve with Love

Ladle the steaming broth, tender beef, and soft noodles into deep bowls. The soup should be hearty and substantial, with the noodles swimming in the rich, tomato-kissed liquid. Garnish each bowl generously with a sprinkle of the chopped fresh parsley. The parsley adds a necessary pop of color and a fresh, clean note that cuts through the richness. Serve it straight from the stove, while it’s piping hot. This is a dish meant to be shared, to warm hands and hearts around the table. There’s nothing quite like that first spoonful, a taste of patience and care transformed into pure comfort.

Tips and Tricks

For an even deeper flavor, you can brown a tablespoon of tomato paste with the onions and garlic in Step 3 before deglazing. It adds a wonderful caramelized note. If you have the time, letting the finished soup cool completely and refrigerating it overnight allows the flavors to develop even further; simply reheat gently and cook the noodles fresh when ready to serve. For a clearer broth, you can skim any excess fat from the surface with a spoon after the long simmer, though I find that fat carries tremendous flavor. If your tomatoes aren’t at peak ripeness, a pinch of sugar added with the broth can help balance their acidity. Finally, don’t discard any leftovers! The broth thickens wonderfully overnight, making the next day’s bowl even more luxurious.

Recipe Variations

Spicy Kick: Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes when sautéing the onions for a warming heat that permeates the broth.
Herb Garden Twist: In the last 10 minutes of simmering, stir in a handful of fresh basil or oregano for a brighter, more aromatic profile.
Hearty Vegetable Boost: Add 2 chopped carrots and 2 chopped celery stalks with the onion to create a more vegetable-forward, minestrone-inspired version.
Alternative Noodles: Swap the egg noodles for udon noodles, rice noodles for a gluten-free option, or even small pasta like ditalini for a different texture.
Creamy Version: Stir in 1/2 cup of heavy cream or full-fat coconut milk just before serving for a richer, silkier, and slightly indulgent broth.

Frequently Asked Questions

Q: Can I use a different cut of beef?
A: Absolutely. While chuck roast is ideal for its marbling and flavor, stew meat or short ribs also work beautifully. Avoid very lean cuts like sirloin, as they can become dry during the long simmer.

Q: Can I make this in a slow cooker?
A: Yes, you can! Complete Step 1 (browning the beef) and Step 3 (sautéing onions/garlic) on the stove. Then transfer everything except the noodles to your slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Add the noodles in the last 30 minutes on HIGH.

Q: My broth tastes a bit flat. How can I fix it?
A: This often needs just a bit more salt. Season gradually, tasting as you go. A splash of Worcestershire sauce or a dash of fish sauce can also add a wonderful layer of savory umami depth without being identifiable.

Q: Can I use canned tomatoes instead of fresh?
A: You can, in a pinch. Use one 28-ounce can of whole, fire-roasted San Marzano tomatoes. Crush them with your hands and add them with their juices in Step 4, skipping the roasting step. The flavor will be good, though slightly different.

Q: How should I store and reheat leftovers?
A: Store the soup (without noodles for best results) in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it has thickened. Cook fresh noodles separately and add them to the reheated soup.

Summary

This beef tomato noodle broth is a testament to slow cooking and simple ingredients. It yields a deeply flavorful, comforting meal that feels like a warm embrace, perfect for sharing with loved ones on any chilly day.