This rustic “No Bake” beef soup is a comforting, old-fashioned meal that delivers deep, savory flavors without the need for an oven. Unlike traditional pot pies, this version simmers cubed stewing beef, onions, and potatoes directly in a rich broth alongside handmade flour-and-egg dough squares that soften into hearty noodles. It’s a perfect weeknight dinner for cold evenings, offering a satisfying, home-style experience with minimal cleanup. The dish is versatile, allowing you to adjust seasoning to taste, and serves as a wonderful base for family gatherings or meal prep. Simple ingredients come together to create a warm, protein-packed bowl that feels like a hug in a spoon.
No Bake Beef Soup
Description
This rustic "No Bake" beef soup is a comforting, old-fashioned meal that delivers deep, savory flavors without the need for an oven. Unlike traditional pot pies, this version simmers cubed stewing beef, onions, and potatoes directly in a rich broth alongside handmade flour-and-egg dough squares that soften into hearty noodles. It&# 226;ÂÂs a perfect weeknight dinner for cold evenings, offering a satisfying, home-style experience with minimal cleanup. The dish is versatile, allowing you to adjust seasoning to taste, and serves as a wonderful base for family gatherings or meal prep. Simple ingredients come together to create a warm, protein-packed bowl that feels like a hug in a spoon.Ingredients
Directions
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Place the cubed stewing beef in a large pot and add enough water to cover the meat by about an inch.
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Season the water with a generous pinch of salt and pepper, then bring to a boil.
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Reduce heat to maintain a gentle simmer and cook the beef until it is tender, approximately 45-60 minutes. Add more water if necessary to keep the meat covered; do not let it boil dry.
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Once the beef is tender, remove the meat pieces from the broth with a slotted spoon and set aside. Keep the broth hot.
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Peel the potatoes and chop them into bite-sized pieces. Chop or thinly slice the onions. Set aside.
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To make the dough squares, combine 2 cups of flour and a pinch of salt in a bowl.
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Add the beaten egg to the flour and mix. Add small amounts of additional flour or water as needed to form a stiff, manageable dough.
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On a lightly floured surface, roll the dough out as thin as possible.
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Cut the rolled dough into 2-inch squares.
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Into the hot beef broth, layer the potatoes, onions, chopped parsley, and the prepared dough squares.
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Repeat the layers, ensuring you end with a layer of dough squares on the very top.
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Cover the pot tightly and simmer gently for 20 minutes. Do not lift the lid during this time to allow the dough to cook evenly.
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After 20 minutes, return the reserved cooked beef to the pot.
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Simmer on low heat for an additional 5-10 minutes, just until the meat is heated through and the potatoes are fork-tender.
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Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Nutrition Facts
- Amount Per Serving
- Calories 12316.8kcal
- % Daily Value *
- Total Fat 972.0g1496%
- Saturated Fat 536.9g2685%
- Cholesterol 3460.2mg1154%
- Sodium 2679.0mg112%
- Total Carbohydrate 351.2g118%
- Dietary Fiber 68.5g274%
- Sugars 98.4g
- Protein 515.9g1032%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is a variation of a traditional pot pie that skips the crust, creating a dish similar to a hearty meat and noodle soup. The dough squares soften into the broth, thickening it slightly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools; add a splash of water or broth when reheating to reach desired consistency.
Ingredient Substitutions: You can use dried parsley instead of fresh (use 1/8 cup dried instead of 1/4 cup fresh). If you prefer a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) during the final simmering stage.
Tip: Keep the lid on tightly during the 20-minute simmer to ensure the dough squares cook through without drying out. If the pot looks dry during the initial meat boiling, add more hot water.
Note: The original source text contained ingredients for a Jell-O salad and potato stuffing which appear to be separate recipes or errors. This enhanced recipe focuses solely on the "No Bake Beef Soup/Pot Pie" preparation described in the main directions.
