This Round Noodles Soup was inspired by a dish my grandma used to make for me and my sister when she was babysitting us. While it was always a hit with us kids, it was sometimes much more flavorful and rich than other times. It all depended on how much beef grandma had and how much she needed to stretch the “broth.” (Her depression era solutions, no doubt!) I hope – and think – I have captured the best essence of the soup in this recipe. Enjoy!
Ingredients for Round Noodles Soup
- 3 lbs. beef chuck
- 2 T. olive oil
- 1 C. sherry
- 3 large carrots
- 2 celery stalks
- 1 large onion
- 2 cloves garlic, smashed
- Round noodles
- 5 C. chicken stock
- salt and pepper to taste
Heat olive oil in a 6-quart Dutch oven and thoroughly brown the beef chuck on all sides (about five minutes on each side at medium-high heat).
Over the meat, pour sherry and enough chicken broth to reach halfway up the sides of the meat (2 to 3 cups). Add raw carrots, celery, onion (all cut in large chunks) and garlic. Cover and cook in a 325° oven for four hours.
Remove meat to a cutting board. Strain the broth and juices through cheesecloth. Add the rest of the broth. Salt and pepper the broth to taste. You can also add a tablespoon or two of sherry to brighten the flavor if it needs it. Cut or pull the meat apart into medium size chunks and return to broth. Serve over cooked round noodles.