"Oh wind, if winter comes can Spring be far behind?"~~~~Percy Bysshe Shelly.
This years sunny LATE fall days and brisk nights are so welcome, we often have snow on the ground by now. Winter will be here too soon for me
The last few days were comfortable enough for cut off jeans and a tee. Unusual, Yes, but welcome.
I do have a point to make here somewhere, about soup and stews. Seems like soups and stews are a big topic of conversation this time of year. My own style is to make something based on the leftovers.
I have made the following stew several times, and get asked to make it again. Over the time added a few of our favorite things, and added some others. It's a great recipe as is, but still you might add some of the gardens last tomatoes, or some garlic, a dash of soy sauce.... even an Italian herb blend. Great recipes started out that way, i am told. And i would agree.
The name of the creator of this soup, sadly was not included. But thanks! for the recipe!
Ingredients
- 3 pounds beef stew meat
- 2 - 14 ounce cans beef stock
- 2 1/2 cups celery diced
- 1 medium onion chopped
- salt and pepper to taste
- 1/4 cup corn starch dissolved in 1/4 water
- 2 - 12 ounce packages of Reames Frozen Home style Egg Noodles
Instructions
- To a pan over medium heat add beef, beef stock, celery, and onion. Generously salt and pepper.
- Cover and simmer for about an hour, until meat and veggies are tender. Stirring occasionally.
- While meat cooks, prepare your egg noodles per the package instructions. Or make your own homemade egg noodles.
- When the meat is tender, add corn starch/water mixture and stir, the sauce will thicken in just a few minutes.
- Drain and add the noodles, combine with meat mixture.
- I love mine just like it is, but my hubby tops it with sour cream!
Notes
Nutrition
