A Crock Full of Sunday Southern Beef and Noodle Soup

A Crock Full of Sunday Southern Beef and Noodle Soup

Rating:

(15 votes) 4 15

This delicious hearty soup is appealing to the eye because of the fall colors. On Sundays, I would always come home to the smell of fresh buttermilk biscuits and this fantastic, tasty soup heating up (she made it the day before). This soup is appealing to the eye because of the fall colors. I carry on this cold weather tradition, only I make it in the crock pot, and it has the same wonderful flavor I remember so many moons ago.

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San Diego

Ingredients

  • 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

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Directions

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.

Reviews (2)

  • Tried this and liked it, I added garlic and a bit more pepper than called for. Made it in my crock pot. Thanks I will make it again.

    Flag as inappropriate Jamey  |  February 26, 2008

  • I love a new idea for short ribs and this was simple, fast and easy. It's nice to make something that doesn't require a bunch of work and ingredients. I will make it again. Thanks. (I made this with whole wheat noodles and it was great!! Not to mention healthy)

    Flag as inappropriate Myababy  |  February 6, 2008

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