Classic Beef Noodle Soup

2
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

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  • 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

How to Make Classic Beef Noodle Soup

Step-by-Step

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

Printable Recipe Card

About Classic Beef Noodle Soup

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




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