BEEF NOODLE SOUP
Tender chunks of beef and substantial veggies abound in the richly fragrant broth of this homemade beef noodle soup. Snatch up some crispy bread rolls to absorb every opulent drop! Although I considered preparing this soup in a slow cooker, this soup’s flavour comes from not being a “dump it and forget it” kind of soup. Rather, it is advisable to quickly add layers of flavour that pay off handsomely! It would still work if you put everything in the slow cooker, but the flavour would be much more bland.
Prep Time: 20 min
Cook time: 3 hrs
Total 3 hrs and 20 min
Servings: 6
INGREDIENTS FOR BEEF NOODLE SOUP:
- 1.5 pounds of cubed beef chuck roast
- ½ cup flour
- ½ tablespoon cooking oil
- One medium onion, diced
- Two carrots; two celery stalks
- Three minced garlic cloves
- Seven cups beef broth
- Two teaspoons Worcestershire sauce
- Two bay leaves
- Two fresh thyme sprigs
- One-half teaspoon black pepper
- Two and a half cups egg noodles
- salt to taste
INSTRUCTIONS FOR BEEF NOODLE SOUP:
- Make sure the cubed meat is evenly covered by tossing it in flour.
- In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Add the beef and simmer, uncovered, until a brown crust forms. To flip the steak and brown it again, stir once.
- Take the beef out of the pot, reduce the heat to medium, add more oil if necessary, and sauté the onions until they are soft.
- When onions are soft, add celery and carrots and sauté until onions start to get golden.
- Add minced garlic and cook until fragrant.
- To release any cooked-on fond (burnt bits) at the bottom of the pot, add a dash of beef broth and scrape the bottom.
- Return the beef to the pot with the remaining beef stock, Worcestershire sauce, bay leaves, thyme, and black pepper after the fond has been added.
- After bringing to a boil, lower heat to a simmer. Cook, covered, until the beef is cooked, about 3 hours.
- In the last ten minutes of cooking (or for the amount of time specified on the package), add the dry egg noodles.
- Pour soup into bowls and accompany with warm, freshly baked bread.
NOTE FOR BEEF NOODLE SOUP:
To prevent the noodles from getting mushy if you make this soup ahead of time, add them to the soup the day you want to serve it.
Information on Nutrition:
332 kcal of calories, 17 g of carbohydrates, 27 g of protein, 16 g of fat, 6 g of saturated fat, 88 mg of cholesterol, 1161 mg of sodium, 691 mg of potassium, 1 g of fibre, 2 g of sugar, 3485 IU of vitamin A, 4 mg of vitamin C, 60 mg of calcium, and 3.5 mg of iron.
Recipe by: Fox Valley Foodie