Classic Beef Noodle Soup

Brad Nichols

By
@bmnich

My daughter's favorite soup. The parmesan rind adds that 'umami' element to the flavor. Fabulous on cool autumn evenings with some fresh bread! Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
40 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

2 1/2 lb
stewing beef - cut in 1.5 in ch cubes
6 Tbsp
flour
1 Tbsp
steak spice
1 Tbsp
mild chile powder
3 Tbsp
vegetable oil
16 c
water
1 can(s)
crushed tomatoes (14.5 oz)
2 can(s)
diced tomatoes (14.5 oz)
1
piece parmesan rind - 2 inches
1 1/2 Tbsp
salt
1 1/2 Tbsp
sugar
1 Tbsp
worcestershire sauce
1 tsp
pepper
1 tsp
oregano
1 tsp
garlic powder
2
bay leaves
1/2 medium
green cabbage - chopped
1 medium
shallot - diced
1 large
onion - diced
3 stalk(s)
celery-chopped
4 medium
carrots - sliced
3 medium
potatoes - cubed
1 lb
your favorite pasta shape

Step-By-Step

1Combine Flour, Chile Powder and Steak Spice in a large zip lock back
2Add stewing beef, toss to coat
3Add Oil to hot skillet and brown beef cubes, about 2 min per side
4Place water in a large soup pot, add Beef, all cans of tomatoes and parmesan rind. Simmer for 1 hour
5Remove Parmesan rind, add all other ingredients except pasta, simmer an additional hour
6Boil Pasta as per instructions until cooked 'al dente'
7Add cooked pasta to Soup and serve!

About this Recipe

Course/Dish: Beef, Pasta, Beef Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Soy Free
Other Tags: For Kids, Heirloom