Beef Noodle Soup II
Sounds really good, a nice comfort food. This is a Slow Cooker version, which would be perfect for Thai beef. I will verify the slow cooker time with Low setting when I make this, and soon.
Ingredients
- 500 grams beef stew meat, cubed
- 1 cup onion, chopped
- 1 cup celery, chopped
- 3 beef bouillon cubes
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 cup carrots, chopped
- 5 3/4 cups water
- 200 grams dry egg noodles
Instructions
- Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides. Add this to your slow cooker.
- Add the water, bouillon cubes, parsley, black pepper, and carrots to the slow cooker, mix together. Set on Low setting for 4 hours. Check the tenderness of the beef then, if not tender, continue to cook and check each hour after that until the beef is tender.
- When the beef is tender, cook the egg noodles in a pot of salted boiling water until just tender. Drain and stir in the the noodles to the slow cooker and cook for another 15-20 minutes.
- Serve.
Notes
Figure about 150 Baht for the beef. For 6 servings, this is about 75 cents per serving.
Adapted from an internet recipe.
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