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.
Ingredients
- 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
Instructions
- 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. You can also push the cooked vegetables through a food mill or strainer to add the solids back to the broth.
- When the vegetables are cooked, add the vermicelli and cook until done.
Notes
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.