Recipe by zelizabeth
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.
Top Review by bmcnichol
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.
- 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
Directions See How It's Made
- 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.