Hearty Beef and Noodle Soup

By learen

Ingredients

• 1 1/2 lb beef short ribs
• 26 oz chicken stock
• 1 c red table wine
• 1 c water
• 1 can stewed tomatoes (14.5oz)
• 1 bag parsnips about 6, course chopped
• 1 large onion sliced
• 1 T olive oil
• 4 T butter
• 3 T flour
• 1 T garlic powder
• salt and pepper to taste
• package of egg noodles

Details

Servings 4

Preparation

Step 1

Season short ribs liberally with salt, pepper and garlic. In a large soup pot with 1 T olive oil, brown short ribs on all sides until no red is showing. About 15 min. Once browned remove and wrap in foil. Turn heat on high and add 1 c red wine and deglaze the pan. While liquid is still boiling add butter and flour stirring constantly. Slowly add chicken stock and water. Return short ribs to pot. Cover and cook about 3 hours until meat pulls away from the bone easily. Remove bones and save to make beef stock for a later use.

Preheat oven to 400. In 9x13 pan add parsnips, onions, and 1 T olive oil and toss. Roast for 30 min stirring two to three times. While vegetables are roasting, cook egg noodles as directed on the package. Add vegetables and nodles to soup and simmer on low another 15 min. For a thinner soup add water or chicken stock as desired.