Ingredients: |
Ingredients: 2 pounds stew meat (cut into ˝” pieces) Original recipe used chuck roast.
1/2 cup flour
1 – 2 Tbs cooking oil (I used solid Crisco sticks instead)
1 medium onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
3 cloves garlic, minced (or minced garlic, maybe a Tbsp.)
“Better than Bouillon Roasted Beef Base” mixed according to directions to make 3 cups broth. Could also use bouillon cubes or 24 oz. of canned beef broth.
2 bay leaves (optional to lay on top while soup is simmering)
Thyme, start with a tsp and season to your liking
˝ tsp black pepper
1/3 to ˝ bag of frozen cubed hash browns
1 – 2 cups frozen peas
1 bag frozen Reames homestyle egg noodles (I’m sure you could use regular noodles too and just add 4 more cups of broth to the soup.)
2 tall cartons of beef broth for boiling noodles
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Directions: |
Directions:1. Toss the cubed beef with flour to ensure it is evenly coated.
2. Add oil to Dutch Oven set on medium high and heat ‘til shimmering. Add beef, let cook without stirring until brown crust forms. This seals in the flavor. Stir once to flip beef and brown again.
3. Remove beef from pot and set aside. Turn down pan to medium heat, added additional oil if needed, and saute the onions until tender.
4. Once onions become tender, add carrots and celery and continue to saute until onions begin to turn golden. Add minced garlic and cook until fragrant.
5. Add the 3 cups of mixed up broth base. Scrape the bottom of pan to loosen any cooked-on fond (burnt bits). Once fond has been incorporated into the broth add beef back into pot along with thyme and black pepper.
6. Add frozen peas and hash browns.
7. Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours, or until the beef is tender. (I maybe only cooked 2hrs. because it was going in roaster and cooking more at church.)
8. Just before serving, in another pot, pour in the 2 cartons beef broth to cover noodles and bring to a boil. Add the frozen noodles and boil 20 minutes. Remove bay leaves from top of beef mixture if you used them. Pour the broth and the noodles into the beef mixture. I’ve tried making the noodles ahead and putting it all in a crock pot before work for lunch. The liquid gets absorbed by the noodles and becomes more of a casserole rather than a soup. |
This recipe for Vegetable Beef Noodle Soup is from