Where did the last week go? Seems like it was just yesterday that I posted that granola recipe. I've been catching up on orders and knitting here. I finished my scarf....woo hoo! I'm now working on a summer shawl, which I'm sure I'll get to wear sometime neeexxt summer!
If you have a few minutes go check out my knitting groups blog....Dyed in the Wool. My friend Jess posted a story for them about a GORGEOUS skirt she knitted. You've gotta go, even just to look at the pictures....it's beautiful!!! She's beautiful!!!
We had such a miserable day yesterday with bone-chilling cold rain ~yuck! The only hope was looking out my kitchen door at all the spring bulbs and flowering trees blooming away. I gave up trying to work and ended up cooking and baking the day away....a few muffins for the old muffin top!
Mr. & Mrs. Chickadee kept me company by cleaning out the feeder all day long.
This was the first time I made this soup. It's from one of my favorite cook books "The New Best Recipe". I had the ingredients so I went for it. This stock makes so much delicious beef that I was able to freeze some for next time. Loved this recipe. Served with crusty bread, it was perfect for cheering up the day!
Beef Noodle Soup
Rich Beef Stock
1-2 TBSP Canola Oil
6 pounds beef shanks, meat cut from the bones
1 large onion, halved
1/2 cup dry red wine
2 quarts boiling water
1/2 tsp salt
Heat oil in dutch oven or stockpot over medium-high; brown the meat, bones and onion halves on all sides in batches. Add extra oil if needed. Set aside all contents.
Add red wine to empty pot; cook until reduced to a syrup, 1-2 minutes.
Return all meat, bones and onions to the pot. Reduce heat to low, then cover and sweat the meat and onion until they release about 3/4 cup dark, very intensely flavored liquid, about 20 minutes.
Increase heat to medium-high and add the water and salt; bring to a simmer, reduce the heat to very low, partially covered, and barely simmer until the meat is tender, 1 1/2 to 2 hours.
Strain the stock, discarding the bones and onion, set meat aside, reserving half of the meat for another use.
Let stock stand until fat rises to the top; skim and discard. When meat is cool, shred into bite-size pieces for use in soup.
1 tbsp canola oil
1 medium onion, chopped medium
2 medium carrots, chopped medium
1 celery rib, chopped medium
1/2 tsp dried thyme
1/2 cup drained canned diced tomatoes
2 quarts beef stock, plus 2 cups shredded beef (from above)
2 cups home-style egg noodles (uncooked)
1/4 minced fresh parsley
Salt and Pepper
Heat oil in stock pot over medium-high heat. Add the onion, carrots, and celery. Saute until softened, about 5 minutes. Add the thyme, tomatoes, stock, and meat. Bring to a boil, reduce the heat, and simmer until the vegetables are tender and the flavors meld, 15 minutes.
Stir in the noodles and cook until just tender, about 8 minutes. Stir in the parsley and salt and pepper to taste. Serve immediately.