BEEF NOODLE SOUP
- 1 - 3 to 5 pound chuck roast
- 2 15 ounce cans beef stock, more may be necessary
- 1 16 ounce bottle of beer
- 1 pound carrots
- 3 onions
- 4 stalks celery
- salt and pepper to taste
- 4 to 6 whole garlic cloves, if desired
- 3 tablespoons dried parsley
- 1 tablespoon dried basil
- 1 - 8 ounce bag noodles, cooked
Place roast into a large dutch oven or soup pot.
Do not brown meat. Add remaining ingredients.
Vegetables can be rough cut as they will be used only to flavor your broth not to be used in the finished soup. Leave garlic whole to give broth a mild garlic flavor. Be sure that your vegetables and beef are covered with liquid if not add water or additional stock. Bring to a boil, reduce heat and simmer 3 or 4 hours. You want to cook this as low and slow as possible and you want the meat to be falling apart tender.
Skim any foam from broth that may appear during cooking. (Remember, beer will foam a bit at first, this is OK to leave in the broth) Add water or stock as needed.
Once beef is tender, remove from heat and allow to cool slightly for easier handling. When cooled slightly remove beef and set aside. Strain broth and discard vegatables. Remove all fat etc from the roast and chop or shred beef. Cook your noodles to desired tenderness and drain. Return strained broth to the stock pot and add noodles and beef. Taste for seasoning, heat and serve.