John Myers
Beef and Noodle Soup Stew
The perfect beef and noodle soup stew recipe with a picture and simple step-by-step instructions.
- 150 g Beef meat
- 1 tsp Sunflower oil
- 400 g Carrots
- 2 Onions approx. 100 g
- 1 Clove of garlic
- 1 Glass Beef broth with beef 340 ml
- 750 ml Water
- 70 g Vermicelli
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Sweet soy sauce
- 1 tbsp Maggi wort
- 1 tsp Sambal manis
- Plucked parsley for garnish
- Fry beef mince in a small pan with sunflower oil (1 teaspoon) until crumbly. Peel the carrots with the peeler, cut them lengthways and diagonally into slices. Peel and finely dice the onions and clove of garlic. Put all ingredients (750 ml water, 1 glass beef broth with beef / 340 ml, 400 g carrot slices, onion cubes and garlic clove cubes) in a saucepan and simmer / boil for about 15 minutes. Add the vermicelli (70 g) and sprinkle with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sweet soy sauce (1 tbsp), Maggi seasoning (1 tbsp) and sambal manis (1 tsp) Spice up. Let everything simmer / cook for another 6 – 8 minutes. Serve the soup hot with sprinkled parsley.
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