Prep 20 mins
Cook 30 mins
My grandmother used to make this with left-over roast beef. We always make it when the weather is cold and wet. It smells wonderful when you come in from the cold.
- 1 lb beef stew meat, trimmed well
- 1 (14 ounce) can beef broth
- 2 (14 ounce) cans diced tomatoes (see NOTE)
- 1 -2 garlic clove, minced
- 1⁄2 tablespoon oregano
- 1⁄2 tablespoon thyme
- 1 teaspoon dried basil
- 1 bay leaf
- salt and pepper
- egg noodles
- Brown the meat in small batches.
- Add the beef broth, tomatoes, and 1 can of water.
- Add the spices.
- Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
- Add salt and pepper to taste.
- Bring back to a boil and noodles (as many as you like in your soup.).
- *NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
- This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.
I made this exactly as written but no one in my family really liked this. Not that there was anything wrong with it, I just don't think it was to our liking. We thought it was way too tomatoey. We couldn't taste anything but the tomatoes. If I would make again, I think I would add two cans of beef broth and only one can of tomatoes and maybe that would be better.
A new family favorite. My oldest daughter who rarley likes anything new said she loved it. The whole family did. Used tomatoes sauce and petite diced tomatoes (1 can each) and it turned out most enjoyable. Thanks for posting.