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Josephine's Beef Noodle Soup: hearty, nostalgic, and perfect for celebrating family milestones.
The first time I made Josephine's Beef Noodle Soup was during a rainy spring weekend when my little brother finally won that prestigious music award he had been eyeing for years. Our family gathered to celebrate his success and I was tasked with making a hearty dinner for the occasion. The inspiration came from a similar soup our grandmother used to make on lazy Sunday evenings, filled with rich flavors and a comforting aroma that could fill the entire house. I remembered my brother's fondness for those meals, so I decided to recreate it with a modern twist.
I began by searing the chuck roast, letting the olive oil sizzle in the heavy-bottomed pot until it filled the air with a savory promise of warmth. The onions, carrots, and celery were added gradually, soaking up the juices and melding into a fragrant base. My tip here is to always have freshly minced garlic on hand. Just as it turns fragrant, it elevates the dish to another level. Opting for fresh thyme and rosemary adds an herbal brightness that dances with the beef broth, a chef's trick to keep in mind for greater depth.
As the soup mixture simmered on the stove, I shared stories of grandma’s kitchen with my brother. When the egg noodles hit the broth, I realized I had nailed the texture—soft yet with a bite. A sprinkle of fresh parsley at the end tied everything together and, as my brother lapped up his second bowl, I knew the soup wasn't just a dish; it had become a celebration of family milestones. Drain nothing of emotions when serving, that's the secret ingredient that seals the deal.
Ingredients
- 1 tablespoon olive oil
- 1 (1-pound) chuck roast cut into 1-inch cubes
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper plus more, to taste
- 1 yellow onion minced
- 4 large carrots chopped
- 4 stalks celery sliced
- 3 cloves garlic minced
- 8 cups beef broth
- 1 tablespoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1 (12-ounce) package egg noodles
- 2 tablespoons fresh parsley chopped
Directions
- In a large heavy-bottomed pot over medium-high heat, add the olive oil.
- Add the beef chunks, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper to the hot oil and stir to combine.
- Add the onions, the carrots, and the celery to the pot and cook, while stirring, until the beef is browned and the onions are transparent, about 2-4 minutes.
- Add the garlic to the beef mixture and cook, while stirring, until it just becomes fragrant, about 1 minute.
- Add the beef broth, the thyme, and the rosemary to the beef mixture and stir to combine.
- Bring the soup mixture to a boil.
- Add the noodles to the soup mixture and reduce the heat to medium.
- Cover the pot and cook until the noodles are al dente and the beef is cooked to a minimum internal temperature of 135 degrees F for a medium-rare doneness, about 7-10 minutes.
- Add the parsley to the soup and stir to combine.
- Taste the soup and add the extra salt and the extra black pepper, as needed.
- Serve.
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