This is my wife's own beef noodle soup recipe. We call it "stoup" because it's hardy & chunky and eats almost like a stew, but still has a generous soup-like broth.

Ingredients

Steps
Ingredients
- 3lb beef chuck roast, dry brined 24hrs+ in advance
- 6 medium yellow (Yukon Gold) potatoes, skin-on, diced
- 3 large carrots, sliced/chopped
- 3 medium cloves garlic, minced (or ~1 Tbsp minced garlic from jar)
- 1 medium yellow onion, chopped
- 3 Cups your favorite beef broth, NOT low sodium, (or equivalent made from beef broth base and water)
- One 12 oz. bag extra wide egg noodles
- Pinches of: Salt, pepper, garlic powder, onion powder (or Morton's Nature's Seasons seasoning)
Steps
- Sear roast (pre-trimmed of exterior fat) in skillet well on both sides and ends, set aside
- Saute onions & garlic until slightly browned
- Add uncooked carrots and potatoes to sauteed onion & garlic
- Season veggies lightly with salt, pepper, garlic powder, onion powder (or Morton's Natures Seasons)
- Add veggies to Dutch oven or other large stove-top pot
- Add 3 Cups beef broth to pot
- Cut roast into bite-sized pieces, trimming all remaining fat out
- Finish cooking beef pieces in skillet
- Add beef to pot
- Simmer all ingredients 30-45 min, covered, stirring occasionally
- Boil noodles ~5 minutes
- Add noodles to other ingredients in large pot or 6qt crock pot after simmering is complete
- Stir well and serve!
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