Sunday, October 30, 2016

Beef Noodle (or Rice) Soup

Beef Noodle (or Rice) Soup

1 large onion, chopped
4 cloves garlic, minces
1 tablespoon tomato paste
1 tablespoon vegetable oil 
1 teaspoon dried thyme
6 cups beef broth
1 cup sliced mushrooms
3 carrots, chopped medium
2 ribs celery, chopped medium
2 tablespoons soy sauce
2 bay leaves 
1 1/2 pounds steak, trimmed
Salt and pepper
2 cups eggs noodles, or 2/3 cup rice
Fresh parsley, if desires

1. Microwave onion, garlic, tomato paste, oil, and thyme in a large bowl stirring occasionally until onions are softened, about 5 minutes.  Transfer to slow cooker. 

2. Stir broth, mushrooms, carrots, celery, 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 9-11 hours or high for 5-7 hours. 

3. Remove meat and shred and return to soup.  

4. Cook noodles or rice separately and add to soup just before serving.  

Makes 6-8 servings.  

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