1. Preheat your oven to 325 degrees F. This initial step is crucial as it prepares the perfect environment for your beef to become tender and flavorful.
2. Now, let’s sear the beef. Toss the chopped top sirloin steak with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Once it’s very hot, add half of the beef to the pot and sear each side until deeply golden, about four minutes total. Remove the beef to a plate using a slotted spoon. Repeat this process with the remaining beef, leaving the drippings in the pot.
3. Next, it’s time for the vegetables. Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in the drippings over medium-high heat. Add the chopped onion, carrots, and celery, and sauté until the onions have softened, about eight minutes. The fragrant aroma will start to fill your kitchen! Add the minced garlic and red pepper flakes, sautéing for another thirty seconds to enhance their flavors.
4. Now, let’s create a roux to thicken our soup. Reduce the heat to medium and add 1/4 cup of flour. Cook for one to two minutes until the raw flour smell disappears, stirring constantly to avoid burning.
5. Gradually stir in 5 cups of water while scraping up the browned bits on the bottom of the pot. These bits are packed with flavor! Now, add the beef base, Worcestershire sauce, soy sauce, Dijon mustard, and all the seasonings. Stir in the seared beef and let it all mingle.
6. Bring the pot to a simmer, cover it, and transfer it to the oven. Bake at 325 degrees F for ninety minutes, or until the beef is melt-in-your-mouth tender. This step infuses all the flavors together beautifully.
7. As the beef cooks, start preparing your noodles. In a separate pot, cook the egg noodles in salted water until al dente, checking for doneness a few minutes earlier than the package recommends. Drain and drizzle them lightly with olive oil to prevent sticking.
8. Once the beef is tender, carefully transfer the pot back to the stove. In a bowl, whisk together 3 cups of half and half with 2 tablespoons of cornstarch and stir this into the soup along with the canned fire roasted diced tomatoes. Bring everything to a gentle simmer until thickened, about three minutes. Add the frozen peas the last minute of cooking for a pop of color and sweetness.
9. Finally, stir in the cooked noodles and season with salt and pepper to taste. If desired, garnish with fresh parsley. This is where you can feel that homey warmth radiate from your pot!
