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Beef Soup Recipe

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This recipe for Beef Soup is from Champagne Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 lbs. chuck roast
8 to 10 peeled russet potatoes
1 bag baby carrots
1 whole onion quartered
1 T. chopped garlic
3 bay leaves
2 tsp. tomato paste
2 tsp. black pepper
1 T. salt
64 oz. beef stock
1 lb. egg noodles
Directions:
Directions:
In a large stock pot, fill with water, add salt, bay leaves and bring to a boil. Add onion, roast, garlic, and pepper, and cook for 2 1/2 hours at medium low heat. Water will boil down. Add beef stock, potatoes and carrots, and continue to cook until you can put a fork in the potatoes. Add the pasta and continue cooking on low until the pasta is cooked.

Add salt and pepper to taste and remove bay leaves. Serve with French bread.

 

 

 

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