Beef Soup Bowl (Print Version)
# Ingredients:
01 -
24 ounces egg noodles.
02 -
2-3 pounds beef roast.
03 -
Salt and pepper to taste.
04 -
8 cups low-sodium beef broth.
05 -
2 large carrots, chopped.
06 -
2 tablespoons oil.
07 -
1/2 teaspoon dried rosemary.
08 -
1/4 teaspoon dried thyme.
09 -
2 celery ribs, chopped.
10 -
Sautéed mushrooms (optional).
11 -
1 envelope onion soup mix.
12 -
3-4 cloves garlic, minced.
13 -
1 (10.5 oz) can cream of mushroom soup.
# Instructions:
01 -
Remove any extra fat from the roast, then cut it into bite-sized cubes. Sprinkle salt and pepper on the pieces.
02 -
Warm oil in a big pot and brown the beef pieces evenly on all sides.
03 -
Pour in the broth, toss in the onion soup mix, seasonings, and garlic. Bring it to a boil, then cover and let it cook on low heat for about an hour.
04 -
Mix in the mushroom soup, chopped celery, and carrots. Let it all cook another 20 minutes.
05 -
Toss the noodles into the pot and let them cook for 5-10 minutes until soft. Add mushrooms if you like.
# Notes:
01 -
Perfect for slow cooker or Instant Pot.
02 -
Chuck roast works best for this.
03 -
Freeze it before adding the noodles.