Beef Bourguignon Noodle Soup
3 Tbsp olive oil
1 1/2 lbs lean beef
stew meat
1/2 cup all-purpose
flour
Salt and Black
Pepper, to taste
2 slices bacon,
chopped
3 carrots, chopped
1 onion, chopped
2 stalks celery,
chopped
1 Tbsp tomato paste
1 tsp dried thyme
1 1/2 cups red wine
32 oz carton low
sodium beef broth
Water
16 oz pkg egg
noodles
Heat the oil in a
large heavy pot over medium-high heat. Place the beef cubes in a plastic
bag with the flour, salt and pepper and shake to coat.
Cook the beef cubes
in the oil until well browned all over. Remove to a plate.
In the same pot,
cook the bacon and chopped carrots about 5 minutes. Add the onion and
celery and cook, stirring occasionally for about 5 more minutes. Stir in
tomato paste, thyme and red wine and cook, scraping the bottom of the pot to
loosen the browned bits for a minute or two. Add the beef broth and
enough water to cover the beef and bring to a boil. Reduce heat and
simmer for 2-3 hours or until the beef is very tender, adding water as needed
to keep the level about the same. You'll want enough liquid to cook the
noodles in after the beef is done.
Bring the soup back
to a boil and stir in the egg noodles. Cook until just done (according to
package directions).
Serve with
Horseradish Chive Bread.
This was very good!! Adapted from Martha Stewart's Boeuf Bourguignon Soup.
