Beef Noodle Soup Recipe

I always use a beef chuck roast in this beef noodle soup recipe. I just cut it into serving sized chunks.

I also like to use the widest noodles I can find.

There's no taste difference. I just like wide.

Beef Noodle Soup Recipe

1 lb. beef stew meat
1 lb. beef shank bones
1 lb. beef neck bones
2 stalks celery
1 (No. 2) can tomatoes
4 carrots
1 large onion
1/2 lb. wide noodles

Use a large stockpot or Dutch oven. Put the bones and the cleaned vegetables (cut into medium-sized pieces) into the pot and fill 3/4 full with water. Bring the mixture up to a boil and then reduce the heat to a simmer and cook for 2 hours.

Add the beef stew meat and simmer for 2 more hours.

Strain some soup into a 3-quart pot; bring to a boil and add the wide noodles slowly. Cook for 10 to 15 minutes or until noodles reach desired tenderness.

Serve the meat and vegetables after a hearty bowl of soup.

To make a 1 meal dish, remove all the bones and meat. Cut the beef stew meat into bite-size pieces and return to the pot. Bring to a boil. Add the noodles and cook until tender. Serve.

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