Sunday, March 20, 2016

Slow Cooker Beef and Noodle Soup

I got this going first thing this morning. I've made it several times and it is sooo good. Easy, peasy.  This is adapted from Slow Cooker Revolution by America's Test Kitchen. 

2 medium or 1 large onion, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon oil
1 teaspoon dried thyme
2 boxes (8 cups) beef broth
2 cups Baby Bella mushrooms, quartered 
3 carrots, diced
2 celery ribs, chopped
2 tablespoons soy sauce
2 bay leaves
1 1/2 pounds beef steak, whatever is on sale, trimmed
Salt and pepper
3 ounces egg noodles (about 2 cups)
Parsley, if desired

Microwave onions, garlic, tomato paste, thyme, carrots, and celery in a large bowl for 4 minutes, stirring halfway through. Transfer to slow cooker. 

Stir broth, mushrooms, soy sauce, and bay leaves into slow cooker.  

Season beef with salt and pepper and place in slow cooker. 

Cover and cook on low for 8-9 hours.  Remove meat and shred, return to slow cooker. 

Cook noodles and place in individual serving bowls.  Add soup over noodles. (This is so that the noodles don't get all mushy in the soup as it cooks.)

This can be frozen in individual serving containers for a quick lunch or dinner. Enjoy!


eileeninmd said...

Hello, Florence! Sounds like a yummy meal. Thanks for sharing the recipe! Happy Sunday, enjoy your new week!

Rambling Woods said...

I have not cooked with flank steak

Sallie (FullTime-Life) said...

Yummo! I love a morning visit with you -- always come away with a few ideas (we like some of the same things you and I ... books, birds, oh and food. Oh yes!)