If you have Slow Cooker Beef Stock (page 45), use it in place of the broth and
check the seasoning at the end of cooking.
INGREDIENTS
- 450 g stewing beef cubes
- ½ tsp pepper
- ¼ tsp salt
- 1 tbsp vegetable oil
- 3 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pkg (900 mL) sodium-reduced beef broth
- 2 tbsp tomato paste
- 1 tsp herbes de Provence
- ½ tsp red wine vinegar
- 1 cup large curly egg noodles
- ½ cup frozen peas
- 3 cups baby spinach
PREPARATION
- Sprinkle beef with pepper and salt.
- In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook beef, stirring occasionally, until browned, about 6 minutes.
- Stir in carrots, celery, onion, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.
- Stir in broth, 3 cups water, tomato paste, herbes de Provence, and vinegar.
- Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until beef is tender, about 2 hours.
- Stir in noodles and peas; cook over medium heat until noodles are tender, about 5 minutes.
- Stir in spinach.
NUTRITIONAL INFORMATION, PER SERVING: about 226 cal, 20 g pro, 10 g total fat (3 g
sat. fat), 14 g carb, 3 g fibre, 50 mg chol, 593 mg sodium, 519 mg potassium. % RDI:
7% calcium, 20% iron, 83% vit A, 12% vit C, 20% folate.
TIP FROM THE TEST KITCHEN
Cooking the noodles in the soup thickens the broth
and gives the dish that “stick to your ribs” feeling.
They do soak up some of the broth, though, so you
may want to add a bit of water to any leftovers before
reheating to make them soupy again.
