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So as the wind whips around outside, I'm in the mood for hot foods... the wife made "Taco Soup" the other day (basically a kind of watery chili with taco seasoning on top of beef, tomatoes, beans, corn, onions, etc...) and tonight I'm making the beef and noodles my mom would make every Christmas Eve. It's simple, but I'm praying it comes out all right.

As far as I can tell, here's how ya do it:

Heat some shortening up in a dutch oven (I'm hoping to pull it off in a 3 QT pan), add a pot/chuck roast (the longer, flat kind) and brown it well on both sides over medium heat. Drop the heat to low and add 1 1/2 cups of water and cover for 2 hrs. (this is where I'm at right now, 35 min. in.) After a couple hours, pull the roast out, and add noodles and a big can of beef broth to the pan, letting the noodles cook in the broth while you hack up the beef. Not sure if you add the beef back to the pot or not, but I think you do, right before serving.

It's kinda fatty, but damn good for a cold night.

Put the beef back in after you shred it. You may need to add extra broth. Beef and Noodles is everyone's favorite meal here after or during a sore throat. Yum.

I'm making soup tomorrow night, but I don't know what it's going to be. I'm thinking Tai but I may surprise myself.

I have THIS, so there is plenty to choose from.

I'll browse the book whilst my orange cranberry scones are baking. I have to get my baking back up to muster for the season.

always a falcon wrote:Put the beef back in after you shred it. You may need to add extra broth. Beef and Noodles is everyone's favorite meal here after or during a sore throat. Yum.

Yeah, I kinda got dragged a couple directions after adding the noodles and the beef didn't shred as well as I hoped, so the noodles overcooked and sucked up most of the broth I had in there. In the future, I'll probably try it by paying more attention to the noodles, not adding them until I'm done with the beef, and have that extra can of broth handy.

It still turned out pretty good.

TG1996 wrote:

always a falcon wrote:Put the beef back in after you shred it. You may need to add extra broth. Beef and Noodles is everyone's favorite meal here after or during a sore throat. Yum.

Yeah, I kinda got dragged a couple directions after adding the noodles and the beef didn't shred as well as I hoped, so the noodles overcooked and sucked up most of the broth I had in there. In the future, I'll probably try it by paying more attention to the noodles, not adding them until I'm done with the beef, and have that extra can of broth handy.

It still turned out pretty good.

For stuff like beef & noodles or chicken & noodles it is WELL worth your while to make homemade noodles. They're really not that difficult and when the homemade ones soak up that broth...mmmmmm...so good man!

ah yes... cold weather. it brings on the comfort food! i find myself using the crockpot quite a bit over the fall/winter months. it seems that no matter what you put in, it comes out great! there's nothing like coming home from a long day at work/school to a nice, hearty meal already cooked and awaiting your arrival...

I made a pretty good French Onion soup. I used sweet onions which made the soup relatively sweet after caramelization. It was extremely flavorful, however. I used dried crudites on top with Emmentaler and Parmigiano Reggiano melted under a broiler.

Good cold weather food.

Rightupinthere wrote:I made a pretty good French Onion soup. I used sweet onions which made the soup relatively sweet after caramelization. It was extremely flavorful, however. I used dried crudites on top with Emmentaler and Parmigiano Reggiano melted under a broiler.

Good cold weather food.

You got a recipe for that bad boy? I've always wanted to try French Onion Soup, but I've never done it. This weekend sounds like a perfect time to try something new.

Jacobs4Heisman wrote:

Rightupinthere wrote:I made a pretty good French Onion soup. I used sweet onions which made the soup relatively sweet after caramelization. It was extremely flavorful, however. I used dried croutes on top with Emmentaler and Parmigiano Reggiano melted under a broiler.

Good cold weather food.

You got a recipe for that bad boy? I've always wanted to try French Onion Soup, but I've never done it. This weekend sounds like a perfect time to try something new.

A variation of THIS theme:

http://www.epicurious.com/recipes/food/views/236714

Epicurious is my favorite foodie site.

As a variation, I used just store-bought croutes (garlic and herb). I also added a little balsamic about halfway through the onion cooking.

Muchos gracias!

A healthy charge of brandy in the mix doesn't go amiss!