Beef Noodle Soup

 

Beef Noodle Soup

 

Soup

12 oz. mushrooms, sliced/rinsed/dried

2-3 tablespoons olive oil

2 lbs. stew meat, see blog post for best cuts to use

¼ cup flour

½ cup dry red wine, see notes

3 Tbsp butter

1 yellow onion, diced

¾ cup carrots, diced

2 ribs celery, diced

3 cloves garlic

1 tablespoon Worcestershire sauce

1 bay leaf

7 cups beef broth

1 cup chicken broth, or more beef broth, see notes

¾ cup Frozen peas

2 cups egg noodles, uncooked. (About 4 oz.)

Parsley, to garnish

Meat Seasoning

½ teaspoon EACH: salt, black pepper, garlic salt, celery salt, onion powder

Soup Seasoning

1 teaspoon mustard powder

½ teaspoon EACH: dried thyme, dried rosemary

 

Sauté the Mushrooms

Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.

Prepare the Beef

Cut meat into 1-inch cubes, discard any large pieces of fat. F