Description
A classic, comforting stew packed with beef, vegetables, and hearty flavor. Perfect for a chilly evening!
Ingredients
Units
Scale
- 2 lbs (907 g) rump roast (cubed)
- 4 beef marrow soup bones (optional)
- 15 oz (425 g) can stewed tomatoes (cut up)
- 32 oz (907 ml) beef broth
- 1 medium onion (chopped)
- 5-6 stalks celery (chopped)
- 5-6 carrots (chopped)
- 1-2 medium parsnips (chopped)
- 10 oz (283 g) pkg. frozen peas
- 0.5-0.75 cups (118-177 ml) alphabet noodles
- Salt and pepper
Instructions
- Heat a large stock pot over medium-high heat.
- Add meat and sear until nicely browned; add a little water, scrape bits off the bottom, let brown slightly, and pour off the browned broth into a bowl.
- Turn meat and sear each side, adding water and pouring off browned broth as you go.
- Remove meat from the stock pot.
- Add a slight bit of olive oil to the bottom of the pot and sauté onion for 5 minutes, or until soft and translucent.
- Add meat back into the stock pot with the onions. Add bone marrow soup bones, beef broth, stewed tomatoes, and enough water to cover the beef.
- Bring to a boil, lower heat, and let simmer uncovered on the stove for 1-2 hours.
- Add vegetables and seasoning and continue to simmer for another hour.
- Add alphabet noodles and cook for 15 minutes, or as directed on the package.
- Serve hot with a side of warm bread.
Notes
- For deeper flavor, consider browning the beef in batches to ensure even searing.
- To reduce cooking time, use pre-cut vegetables or finely chop your vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 195 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
- Cholesterol: 100