Beef and Vermicelli Soup
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Odette's Beef and Vermicelli Soup

Simmer a chuck roast (or half of one) in beef broth with leeks, carrots, celery and tomato, then shred and add vermicelli. 


  • 1 Tbs oil
  • 1 pound chuck roast
  • salt and pepper to taste
  • 1 clove garlic, smashed
  • 3 carrots, peeled and chopped, divided
  • 4 stalks celery
  • 1 leek, cleaned and chopped
  • 2 tomatoes, cut in quarters
  • 1 quart beef broth
  • 1 handful vermicelli noodles, broken into pieces


  • Heat the oil in a heavy soup pot or Dutch oven. 
  • Salt and pepper the chuck roast on all sides, then add to the heated oil, browning well on all sides.
  • Add the garlic clove and let it flavor the oil a little but make sure it doesn't burn.
  • Add 2 carrots, 2 stalks celery, the leek and the tomatoes. Let the vegetables cook in the oil a bit. Remove the garlic clove.
  • Add the beef broth and bring to a simmer. Put the lid on slightly ajar and cook an hour and a half to two hours, until the meat is almost falling apart. 
  • Take the meat out of the pot and remove any fat, then shred.
  • Strain the broth to remove all the vegetables, then put the shredded meat back in the pot, along with the remaining carrots and celery.
  • When the vegetables are cooked, add the vermicelli and cook until done.


If there are leftovers, the noodles will absorb a lot of the remaining broth. If you're purposely cooking for leftovers, consider adding the pasta when you reheat it.