classic beef noodle soup

★★★★★ 1
a recipe by
Brad Nichols
Pleasantville, NY

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!

★★★★★ 1
serves 10-12
prep time 40 Min
cook time 2 Hr
method Stove Top

Ingredients For classic beef noodle soup

  • 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
    crushed tomatoes (14.5 oz)
  • 2 can
    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 md
    green cabbage - chopped
  • 1 md
    shallot - diced
  • 1 lg
    onion - diced
  • 3 stalk
    celery-chopped
  • 4 md
    carrots - sliced
  • 3 md
    potatoes - cubed
  • 1 lb
    your favorite pasta shape

How To Make classic beef noodle soup

  • 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!
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