Beef and Noodle Soup

2 lb. beef shortribs, cubed
1/4 cup olive oil
2 tablespoons butter
1 medium shallot, minced
1 cup yellow onion, chopped
4 cups beef broth
2 cups water
1/2 teaspoon celery seed
1 teaspoon freshly ground black pepper
kosher salt, to taste
1/2 cup peas, frozen
1 cup carrot, sliced 1/4-inch thick
2 cups kluski or thick egg noodles

In a heavy skillet, add olive oil and butter. Brown cubed beef on all sides. Remove from skillet and place in heated crock pot. Add shallot and onion to same skillet and saute. Then add to crock pot. Add beef broth, water, celery seed, black pepper and salt. Allow to slow cook for 8 hours on low. Add peas and carrots one hour before serving.

Cook noodles according to package directions. Drain, add noodles to crock pot, gently stir to mix. Ladle into warm bowls and serve while hot.

Serving Size 6


Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel

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