VEGETABLE BEEF NOODLE SOUP

HOW TO MAKE VEGETABLE BEEF NOODLE SOUP

This hearty Beef Noodle Soup dish may be prepared either on the stovetop or in a slow cooker. Egg noodles, veggies, robust chunks of meat that have been seasoned, and a flavorful broth are all included in this dish. The flavors in this soup are just right, and the leftovers make an excellent dinner to store in the freezer.

A nice warm bowl of delicious Beef Noodle Soup is the only thing that comes to mind when I think of anything that is more comforting. The preparation methods that are used in this dish guarantee the tastiest and most tender beef, a rich and savory broth, and an almost infinite variety of vegetable combinations. You can make this dish with a wide range of beef cuts, and it lends itself particularly well to preparation in a slow cooker but also works nicely on the stovetop.

You may keep it in the refrigerator for up to three days if the container is airtight, or you can freeze it for up to three months. This soup freezes nicely, and the results are greatest when the noodles are removed first. If you plan on storing food that contains noodles, be sure to use a timer to prevent the noodles from becoming overcooked and mushy after being reheated.

THE SOUP INGREDIENTS:

12-ounces.Of sliced mushrooms.

2 to 3 Tbsp.Of olive oil.

2 Pounds.Of stew meat.

¼ Cup.Of flour.

½ Cup.Of dry red wine.

3 Tbsp.Of butter.

A diced yellow onion.

¾ Cup.Of diced carrots.

2 celery ribs; diced.

3 garlic cloves.

1 Tbsp.Of Worcestershire sauce.

One bay leaf.

7 Cups.Of beef broth.

1 Cup.Of chicken broth.

¾ Cup.Of Frozen peas.

2 Cups.Of uncooked egg noodles.

Parsley, to garnish.

1 Tsp.Of mustard powder.

½ Tsp.Of dried thyme.

½ Tsp.Of dried rosemary.

SEASONING FOR THE MEAT:

½ Tsp.Of black pepper.

½ Tsp.Of salt.

½ Tsp.Of garlic salt.

½ Tsp.Of celery salt.

½ Tsp.Of onion powder.

PREPARATION:

1st Step

Before beginning, combine each set of seasonings and measure out the rest of the components.

2nd Step

To sauté mushrooms, heat 1 tbsp of olive oil in a soup vessel over medium heat, then add mushrooms.

3rd Step

Sauté on each side for 3 to 4 minutes. During the simmering process, add a dash of olive oil and a pinch of salt if necessary and preferred, respectively. Set aside after cooking.

4th Step

Now, prepare the beef by cutting it into 1-inch cubes and discarding any significant fat chunks. Marbled fat in the flesh is acceptable. Season the meat with seasonings. Toss to combine. Dust with flour, then stir again.

5th Step

In the same kettle, heat 1-2 tablespoons of olive oil over medium heat. Add the beef in stages, taking care not to overcrowd the pan. 45 seconds on each side for browning. Add more oil if necessary. Place onto a tray. The center should remain red/cold.

AND NOW, PROCEED WITH THE REST OF THE DIRECTIONS TO PREPARE THE SOUP:

1st Step

Set the heat to medium in the broth vessel before adding the wine. Use a silicone spatula to “clean” the pan’s base and sides. Allow it to reduce by half for 4 to 5 minutes.

2nd Step

Add the butter, onions, carrots, and celery, and cook for 5 minutes to mellow them. Cook for two minutes after adding the garlic, Worcestershire sauce, and soup seasonings. Add the beef and chicken broths, as well as the bay leaf. Bring to a boil before reducing heat to a simmer.

3rd Step

Add the beef that has been seared as well as any liquids from the plate. Cover partially and simmer very gently for one hour over medium heat.

4th Step

While boiling the egg noodles in a separate kettle of salted water according to package directions, add the frozen peas. Drain after cooking.

5th Step

Replace the bay leaf with the prepared mushrooms, and then add the mushrooms. Add the cooked vermicelli to serving dishes, followed by the broth. Serve garnished with cilantro!