Beef Noodle Soup
with tender chuck beef & egg noodles
Step-by-step instructions
Prep the beef
Trim any big lumps of fat from the beef chuck roast and cut it into 1-inch cubes. Season all over with salt and pepper, then wash your hands and anything that touched the raw beef.
Sear the beef
Warm the oil in a large pot or Dutch oven over high heat. Once it is hot, add the beef and sear on all sides until well browned. Work in batches if the pot looks crowded, so it colours rather than steams.
Braise the beef
Stir in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring it up to a boil, then drop to a low heat, cover, and let it tick away until the beef is tender, about 1 hour.
Add the veg
Stir in the cream of mushroom soup, carrots, and celery, then cook, covered, for another 20 minutes, until the veg is tender.
Cook the noodles
Add the egg noodles and simmer until tender, 5 to 10 minutes. Taste and adjust the salt and pepper.
Finish and serve
Ladle into bowls and, if you fancy, spoon the sautéed mushrooms over the top.
Go for a chuck roast over pre-packed 'stew meat', it is about the same price but a single, better cut. Making it ahead? Stop before the noodles and freeze the broth for up to 3 months, then cook fresh noodles straight into it when you reheat.
Step-by-step instructions
Prep the beef
Trim any big lumps of fat from the beef chuck roast and cut it into 1-inch cubes. Season all over with salt and pepper, then wash your hands and anything that touched the raw beef.
Sear the beef
Warm the oil in a large pot or Dutch oven over high heat. Once it is hot, add the beef and sear on all sides until well browned. Work in batches if the pot looks crowded, so it colours rather than steams.
Braise the beef
Stir in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring it up to a boil, then drop to a low heat, cover, and let it tick away until the beef is tender, about 1 hour.
Add the veg
Stir in the cream of mushroom soup, carrots, and celery, then cook, covered, for another 20 minutes, until the veg is tender.
Cook the noodles
Add the egg noodles and simmer until tender, 5 to 10 minutes. Taste and adjust the salt and pepper.
Finish and serve
Ladle into bowls and, if you fancy, spoon the sautéed mushrooms over the top.
Go for a chuck roast over pre-packed 'stew meat', it is about the same price but a single, better cut. Making it ahead? Stop before the noodles and freeze the broth for up to 3 months, then cook fresh noodles straight into it when you reheat.