There’s nothing quite like the comfort of a warm bowl of beef noodle soup, especially when it’s made from scratch with care. Growing up, Mrs. Ratcliff (Kim’s mom) would make this hearty soup on chilly evenings, filling the kitchen with the rich aroma of simmering beef and fresh vegetables. It was a go-to meal for feeding a hungry family after a long day of work on the ranch—simple ingredients, slow-cooked to perfection, and full of nourishment.
This isn’t just a quick-fix soup; it’s a labor of love. The kind of meal that reminds you of home, where every spoonful carries memories of family dinners around the table. With pasture-raised beef, fresh vegetables, and homemade broth, this recipe is a reminder that real food, made with intention, always tastes better.
Ingredients:
- 2 tablespoons avocado oil or beef tallow
- ½ pound stew meat, cut into bite-size pieces
- 1 medium onion, cut into medium dice
- 2 medium carrots, cut into medium dice
- 1 celery stalk, cut into medium dice
- ½ teaspoon dried thyme or 1 ½ teaspoons minced fresh thyme leaves
- ½ cup canned diced tomatoes
- 2 quarts store-bought beef stock
- 2 cups wide egg noodles – or rice noodles, your preference!
- ¼ cup minced fresh parsley
- Salt and ground black pepper
Instructions
- Heat oil or tallow over medium heat in a soup kettle or nonstick Dutch oven.
- Add meat and sauté for 5 minutes, until it starts to brown.
- Add onions, carrots, and celery and sauté for 10 minutes.
- Add thyme and tomatoes, then pour in the beef stock; bring to a simmer.
- Reduce heat to low and simmer until vegetables are no longer crunchy, about 15 minutes.
- Add noodles; simmer until fully cooked, about 5 minutes longer.
- Stir in parsley, adjust seasonings, including salt and pepper to taste, and serve.
Makes 6 servings.
Per Serving:
- Calories: 197 (48% fat)
- Fat: 11g (3g saturated)
- Cholesterol: 37mg
- Sodium: 1,353mg
- Carbohydrates: 16g
- Fiber: 2g
- Calcium: 37mg
Serve with: Cornbread