Instructions
Note: See notes section below for Slow Cooker instructions
Combine each set of seasonings and measure out remaining ingredients before beginning.
Sauté the Mushrooms
Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms.
Sauté on each side for 3-4 minutes.
Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired.
Set aside once cooked.
Prepare the Beef
Cut meat into 1-inch cubes, discard any large pieces of fat.
Fat marbleized into the meat is fine.
Sprinkle with meat seasonings.
Toss to coat.
Sprinkle with flour and toss again.
Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat.
Add the beef in batches, don’t overcrowd the pan.
Brown on each side for 45 seconds.
Add more oil as needed.
Transfer to a plate.
The middle should still be red/cold.
Make the Soup
Step 1:
Add the wine to the soup pot and set heat to medium.
Use a silicone spatula to “clean” the bottom and sides of the pan.
Let it reduce by half, 4-5 minutes.
Step 2:
Add the butter, onions, carrots, and celery and soften for 5 minutes.
Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes.
Add the beef broth, chicken broth, and bay leaf.
Bring to a boil, then reduce to a simmer.
Step 3:
Add the seared beef along with any juices from the plate.
Cover partially and let it bubble very gently over medium heat for 1 hour.
This will cook the meat slowly, keeping it tender.
It will also concentrate the broth.
Stir it occasionally as it cooks and decrease heat if it starts to boil.
Step 4:
Add the frozen peas while you boil the egg noodles in a separate pot of salted water according to package instructions. (See section in blog post above as to why I do this separately instead of in the soup.)
Drain once cooked.
Step 5:
Add the cooked mushrooms and discard the bay leaf.
Step 6:
Add the cooked noodles to serving bowls and ladle the soup on top.
Garnish with parsley and serve!
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