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Crock-pot Beef noodle soup (8/13/2010)

Crock-pot Beef Noodle Soup

2 lbs. beef stew meat, cubed
2 tablespoons all-purpose flour
2 tablespoons oil
1 cup chopped onion
1 cup chopped celery
1 14. oz can sliced carrots, drained
6 tsp. beef stock base
½ tsp. dried parsley
1 tsp. dried rosemary, or 2 sprigs fresh chopped rosemary
1 tsp. dried oregano, or 2 sprigs fresh oregano, chopped
1 tsp. dried thyme, or 2 sprigs fresh thyme, chopped
1 tsp. dried basil, or 2-3 fresh basil leaves, chopped
½ tsp. ground black pepper
6 cups water
3 cups frozen egg noodle

In a pie plate, add 2 tablespoons flour and coat the stew meat on all sides. In a large skillet over medium-high heat, heat 2 tablespoons oil, then brown the stew meat, until browned on all sides. Remove with a slotted spoon and add to the crock-pot. Add beef stock base, parsley, rosemary, oregano, thyme, basil, pepper, and water to the crock. Stir. Cover, and cook on low 6-8 hours. Add carrots and egg noodles during last half-hour of cooking. Serve.

You can substitute the water and beef stock base with 6 cups of canned beef stock or broth.

This week's recommended wine from Van's Liquor Store in East Dubuque-Rosemount Diamond series, all types, $5.99 through 8-16-2010.



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