Beef Macaroni Soup.
Do you guys see the pattern with my recipes this winter?
Sometimes you just don’t feel like a tomato based soup, am I right? Don’t get me wrong, I love my Classic Beef & Tomato Macaroni Soup. It’s just that the other day I was REALLY craving macaroni in my soup. Thus I whipped up some simple beef macaroni soup with a beef broth base instead.
This has become my “thing” this year., soups with macaroni in them.. They are filling, completely satisfying for that winter carb craving that seems to hit me all winter long and packed with protein and vegetables. It’s the perfect meal!
This time around I had an Instant Pot full of beef bone broth that I had whipped up, so I wanted to make a soup that was beef broth based instead of tomato based. Mike actually doesn’t like barley ( I don’t get it, I really don’t. Barley is the BOSS) so barley was out. Beef macaroni soup was in.
Now your soup isn’t going to look as greasy as mine does, unless you make some homemade beef bone broth. That is covered in my How to Make Crockpot Bone Broth post and it is definitely a healthier route to go instead of store bought broth (which I also use all the time in my kitchen, so don’t fret.) It also makes it super beefy tasting and all that “grease” is actually all the good stuff for you.
This is easily customizable to your liking and you can see that I don’t have celery in my soup.
I never have celery in my soup.
I hate celery in my soup.
Blech. Texture problem. For sure.
However, I love the flavour of celery so I use it in my bone broth, so this soup does have the flavour in there. You can chop up celery and use it to your liking!
Happy cooking all!
- 2 lb beef stew meat, cubed
- 1 tbsp oil
- 8 cups strong beef broth or bone broth
- 2 cups potatoes, peeled and chopped
- 2 cups chopped carrots
- 1 white onion, diced
- 1 cup celery ( optional)
- 2 bay leaves
- 2 tsp Worcestershire sauce ( or to taste)
- 1 tsp salt ( or to taste, depends on how salty your broth is!)
- 1 1/2 cups dry macaroni
- In a large pan, brown the beef in oil then drain. Place in either a large stockpot or a crockpot.
- Stir in the broth, potatoes, carrots, onion, bay leaves, Worcestershire sauce Bring to a boil. Reduce heat; cover and simmer for 1 hour in the stock pot OR cook on low for 6-8 hours in the crockpot.
- Half an hour before serving, add in the macaroni and cook.
This soup is excellent with a strong bone broth. If you desire, you can add in a large can of diced tomatoes, but I prefer a nice strong beef flavour to mine.
- Serving Size: 10