Old Fashioned Beef And Noodle Soup Recipes

OLD FASHIONED BEEF & NOODLES

Steps:

• Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
• Using a large slow cooker, add minced garlic, diced onions, onion soup mix, beef stock, Worcestershire sauce, salt and pepper; stir until well combined.
• Add chuck roast and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Once the beef is tender enough to fall apart easily, break roast into bite-sized pieces. Reserve 4 cups of cooking liquid from slow cooker to make gravy.
• Meanwhile, cook egg noodles according to package instructions.
• To serve, place egg noodles on a large plate and top with beef.
• Pour several spoonsful of gravy on top of beef before serving.
• Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
• Using a large saucepan, add butter and place over medium-low heat. Once butter has melted, add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
• Add 4 cups of reserved liquid from the slow cooker along with the ketchup and apple cider vinegar; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
• Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
• Continue cooking, stirring often, for 3-5 minutes, or until gravy thickens noticeably.
• Reduce heat to low to keep gravy warm.

OLD-FASHIONED TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

JACK'S OLD-FASHIONED BEEF AND VEGETABLE SOUP

Steps:

• Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
• Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

OLD-FASHIONED BEEF AND NOODLE SOUP

Steps:

• Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
• Season beef with salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves.
• Cook egg noodles in boiling salted water until tender, then drain.
• Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
• Stir in parsley, season with salt and pepper to taste, and serve.

OLD-FASHIONED BEEF & NOODLES

Steps:

• 1. Place beef in a Dutch oven in enough water to cover beef. Add the beef broth. Bring to a boil over medium-high heat; reduce heat and simmer, covered, 1 hour.
• 2. Skim off any fat, bring to second boil. Add more water if need be, up to 2 qts. total. When water begins to boil, add the noodles and the seasonings.
• 3. You can use 1 large can of beef broth and less--or no--water, for a beefier flavor.
• 4. Reduce heat and simmer, covered for 30 minutes. If broth is too thin, uncover and turn heat to medium for another ten minutes or until it reaches desired thickness.
• 5. Serve beside, or over, mashed potatoes.

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

BEEF NOODLE SOUP

Steps:

• Sprinkle beef cubes with all-purpose flour and toss to coat evenly, shaking off excess.
• In a large stock pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat to a plate with a slotted spoon, and set aside.
• In the same pot, saute onion, carrots, celery, and garlic over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth.
• Add Better than Bouillon, Italian seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender.
• Add noodles and simmer just until tender. Adjust seasoning as needed. Serve.

OLD-FASHIONED HOMEMADE NOODLES

Steps:

• Measure flour into bowl and make a "well" in the flour.
• Drop the remaining ingredients into that "well."
• Work dough until it is stiff.
• Roll very thin.
• Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer.
• Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth.
• Add noodles and bring back to full boil. Lower heat to low-medium and cover pan.
• Cook covered for 18 - 20 minutes.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.