Saturday, January 12, 2013

crockpot beef and noodle soup

2 onions, minced
4 garlic cloves, minced
1 T tomato paste
1 T vegetable oil
2 tsp minced fresh thyme or 1/2 tsp dried
6 cups beef broth
1 lb cremini mushrooms, trimmed and sliced 1/2 inch thick
3 carrots, peeled and chopped medium
2 celery ribs, chopped medium
2 T soy sauce
2 bay leaves
1.5 lb beef blade steak, trimmed
salt and pepper
3 oz wide egg noodles (~2 cups)
2 T minced fresh parsley

Microwave onions, garlic, tomato paste, oil, thyme in bowl until onions are softened-about 5 minutes; transfer to crockpot.  Stir broth, mushrooms, carrots, celery, soy sauce and bay leaves into crockpot.  Season beef with salt and pepper and nestle into crockpot.  Cover and cook until beef is tender - 9-11 hours on low or 5-7 hours on high.  Transfer beef to cutting board, let cool slightly, then shred into bite size pieces.  Discard bay leaves.  Cook egg noodles in boiling salted water until tender, drain, and then stir into the soup along with the beef.  Stir in parsley, season with salt and pepper to taste, and serve.

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