Beef Noodle Soup

Beef Noodle Soup

INGREDIENTS:

BEEF AND NOODLES

2 pounds top sirloin steak, chopped into 1-inch pieces

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil, divided

2 cups egg noodles, or your favorite sturdy pasta

SOUP

2 tablespoons unsalted butter

1 tablespoon olive oil

1 onion, chopped

¾ cup carrots, chopped or sliced

2 ribs celery, chopped or sliced

4-6 garlic cloves, minced

1/8 teaspoon red pepper flakes

1/4 cup flour

5 cups water (see notes to use broth)*

2 TBS beef base or beef bouillon (crush cubes if using)

1 tablespoon Worcestershire sauce

1 tablespoon reduced sodium soy sauce

1 teaspoon Dijon mustard

1 teaspoon dried parsley

1/2 tsp EACH dried oregano, dried thyme, paprika

ADD LATER

3 cups half and half or evaporated milk

2 tablespoons cornstarch

1 15 oz. can fire roasted diced tomatoes with juices

1 cup frozen petite peas, not thawed

salt and pepper to taste

DIRECTIONS:

Preheat oven to 325 degrees F.
Sear beef: While the chopped beef is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Once very hot, add half of the beef. Sear each side until deeply golden, about 4 minutes total. Remove to a plate using a slotted spoon. Repeat with remaining beef, leaving the drippings in the pot; set aside.
Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add the onions, carrots and celery and sauté until onions are softened, about 8 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
Roux: Reduce heat to medium. Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
Add broth: Reduce heat to low and slowly stir in the water, while scraping up the browned bits on the bottom of the pan. Add the beef base, Worcestershire, soy sauce, Dijon, and all seasonings. Stir in the seared beef …
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