Brothy Beef Noodle Soup Food

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

BROTHY BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
• Bring to a boil, reduce heat to low and simmer for 30 minutes.

BEEF NOODLE SOUP

Steps:

• Cut the meat into 2 inch cubes.
• Combine the meat cubes with the other ingredients except the noodles in a large pot.
• Bring the mixture to the boil and then lower the heat to a simmer.
• Skim any scum or fat off the surface for the first 15 minutes.
• Then transfer to the slow cooker and cook for 5 - 6 hours or until the meat is tender.
• Cook the noodles for 3-5 minutes in a pot of boiling hot water.
• Put them in cold water until you are ready to use them.
• When the meat is tender, drain the noodles, put them into the pot and let them warm through.
• Ladle some meat, broth and noodles into individual serving bowls.

OLD-FASHIONED BEEF AND NOODLE SOUP

Steps:

• Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
• Season beef with salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves.
• Cook egg noodles in boiling salted water until tender, then drain.
• Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
• Stir in parsley, season with salt and pepper to taste, and serve.