A Crock Full of Sunday Southern Beef and Noodle Soup
- 2 lb. beef shortribs, cubed
- 1/4 C. olive oil
- 2 Tbs. butter
- 1 med. shallot, minced
- 1 C. yellow onion, chopped
- 4 C. beef broth
- 2 C. water
- 1/2 tsp. celery seed
- 1 tsp. freshly ground black pepper
- kosher salt, to taste
- 1/2 C. peas, frozen
- 1 C. carrot, sliced 1/4-inch thick
- 2 C. 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.
Garnish with fresh parsley. Serve with buttermilk biscuits.