Beef Noodle
Soup
Tender beef, savory broth
and noodles that keep
their bite. Serves 6.
Next: ingredients
Ingredients for 6
1½ lb trimmed beef chuck
2 tbsp olive oil
1 medium yellow onion
3 garlic cloves
8 cups reduced-sodium beef broth
Water, as needed for evaporation
1 tsp dried thyme leaves
½ tsp ground black pepper
3 medium carrots; 2 celery stalks
6 oz dry wide egg noodles
Up to ½ tsp fine salt
2 tbsp chopped fresh parsley
Gather the
equipment
5–6 qt Dutch oven with lid
Medium saucepan and colander
Knife and cutting board
Measuring cups and spoons
Wooden spoon, ladle and tongs
Clean plate and paper towels
Thermometer for reheating
First, prep the
beef and veggies
Trim beef; cut into ¾-inch cubes.
Pat dry. Dice onion, mince garlic,
and slice carrots and celery
½ inch thick on a clean board.
Keep raw beef and its utensils
separate from vegetables. Wash
hands and surfaces afterward.
Visit the recipe for every step.