Beef Noodle Soup

Name: Beef Noodle Soup
Yield: Serves 6
Ingredients: 2 tablespoons, vegetable oil; 6 pounds, beef shank meat, cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones; 1 , large onion, halved; 1/2 cup, dry red wine; 1/2 teaspoon, table salt; 1 tablespoon, vegetable oil; 1 , medium onion, cut into medium dice; 2 , medium carrots, cut into medium dice; 1 stalk, celery, cut into medium dice; 1/2 teaspoon, dried thyme or 1 1/2 teaspoons minced fresh thyme; 1/2 cup, canned tomatoes, cut into medium dice; 2 cups, egg noodles for soup; 1/4 cup, minced fresh parsley leaves; , Salt and ground black pepper

Main Courses
Vegetables
Pasta
Beef
Soups

Appears in Cook's Illustrated January/February 1998

Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few small bones to make good soup broth.

SERVES 6

TIME 3½ to 4 hours

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