Beef Noodle Soup
Ingredients:
12 oz. mushrooms, sliced, rinsed, and dried
2-3 tablespoons olive oil
2 lbs. stew meat (see blog post for recommended cuts)
¼ cup flour
½ cup dry red wine (see notes)
3 tablespoons butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic
1 tablespoon Worcestershire sauce
1 bay leaf
7 cups beef broth
1 cup chicken broth (or more beef broth, see notes)
¾ cup frozen peas
2 cups egg noodles, uncooked (about 4 oz.)
Parsley, for garnish
Meat Seasoning:
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon onion powder
Soup Seasoning:
1 teaspoon mustard powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
Instructions:
Note: See notes section below for Slow Cooker instructions
Preparation:
Before starting, combine each set of seasonings and measure out the remaining ingredients.
Sauté the Mushrooms:
Heat 1 tablespoon of olive oil in a soup pot over medium-high heat. Add the mushrooms and sauté on each side for 3-4 minutes until golden brown. Set aside once cooked.
Prepare the Beef:
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