Beef Noodle Soup

Name: Beef Noodle Soup
Yield: Serves 6
Ingredients: 2 tablespoons, vegetable oil; 6 pounds, beef shank meat, cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones; 1 , large onion, halved; 1/2 cup, dry red wine; 1/2 teaspoon, table salt; 1 tablespoon, vegetable oil; 1 , medium onion, cut into medium dice; 2 , medium carrots, cut into medium dice; 1 stalk, celery, cut into medium dice; 1/2 teaspoon, dried thyme or 1 1/2 teaspoons minced fresh thyme; 1/2 cup, canned tomatoes, cut into medium dice; 2 cups, egg noodles for soup; 1/4 cup, minced fresh parsley leaves; , Salt and ground black pepper

4 comments

Appears in Cook's Illustrated January/February 1998

Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few small bones to make good soup broth.

SERVES6

TIME3½ to 4 hours

WHY THIS RECIPE WORKS

For our beef soup recipe, could we make a flavorful from-scratch broth without slaving over a stove all day after bringing home a carload of beef? We could—using a full 6 pounds of beef shank (yes, you really do need this much) or a combina...

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