Noodle stew with beef, carrots and leek

Name: Noodle stew with beef, carrots and leek
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Soup meat with bones, from beef (e.g. breast, transverse rib or leg slices); 1 medium onion; 1 Bay leaf; 2 Cloves; 1 collar Soup Greens; 1 TABLESPOON black peppercorns; 7-10 Tbsp Salt; 500 g Carrots; 750 g Leeks (leek); 200 g small croissant noodles; 1 collar Parsley; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

Noodle stew just like Grandma's: with strong beef stock and a neat garnish of soup vegetables, juicy beef and small croissant noodles.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Soup meat with bones, from beef (e.g. breast, transverse rib or leg slices)
1 medium onion
1 Bay leaf
2 Cloves
1 collar Soup Greens
1 TABLESPOON black peppercorns
7-10 Tbsp Salt
500 g Carrots
750 g Leeks (leek)
200 g small croissant noodles
1 collar Parsley
7-10 Tbsp Pepper

Directions

1
Wash the meat. Peel onion and lard with bay leaf and cloves. Clean, wash and roughly cut the soup greens into pieces. Put them together with meat, onion, peppercorns and a little salt in a large pot and cover with a good 2 litres of cold water.
2
Bring to the boil, cover and cook for 1 1/2 -2 hours. In the meantime clean, wash and cut carrots and leek into thick slices. Pour the stock through a sieve, put it back into the pot and bring to the boil. Add leek and carrots to the stock and cook for 10-15 minutes.
3
Put the noodles in plenty of boiling salted water and boil them for about 8 minutes until they are bubbling. Wash parsley, dab dry and chop. Remove meat from fat and bone and cut into cubes. Drain the pasta and let it drain.
4
Add meat and noodles to the stew, bring to the boil again and season with salt and pepper. Serve sprinkled with parsley.