It’s cold, so I want soup. I want hearty soup. I want beef soup. My dad used to make a lot of soup when I was growing up because it fed a lot of people cheaply. I just want something hot and tasty. Now, this is soup you can add most anything you want to. If you look at my pictures, I added mushroom (not everyone likes mushrooms). I hope you like it.
1 pound beef stew meat
1 pound beef bones
8 carrots, divided
8 celery stalks, divided
4 medium yellow onions, divided
3 cloves garlic, minced.
1/2 teaspoon salt
1 teaspoon pepper
1 bay leaf
8 cups beef stock
2 cups water
8 ounces egg noodles (optional)
Dutch oven or soup kettle
4 tablespoons cooking oil
Preheat oven to 350.
Place soup bones on a foil-lined sheet and bake for 30 minutes.
On a baking sheet add 1/2 the carrots, 1/2 celery, 1/2 the pealed onions; coat with 1/2 the oil and place in oven for 25 minutes.
Salt and pepper beef.
In a dutch oven, add oil and the seasoned beef then brown beef.
Add bones, garlic, bay leaf, and vegetables and cook for 3 minutes.
Reduce heat to medium low.
Add beef broth and water; cover and cook for 2 hours, stirring occasionally.
Chop second batch of carrots, onions, and celery and add to stock.
Check on beef for tenderness.
Add vegetables and cook for 45 minutes until vegetable are soft.
If you want to, add noodles and cook until al dente’.
Serve with croutons.