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Beef Noodle Soup

Beef Noodle Soup

Here’s a beef noodle soup that your family with love!


1 tablespoon vegetable oil
1/2 pound stew beef, diced
1/2 cup grated carrot
1/3 cup chopped celery
1 garlic clove, crushed
1 tablespoon all-purpose flour
7 cups water
3 teaspoons beef base or bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon dried basil
1 cup thin egg noodles, uncooked
1/3 cup chopped green onion
1/4 cup chopped flat-leaf parsley

Heat oil in large saucepan on medium-high heat. Add diced stew beef and sauté until browned. Add grated carrots, chopped celery, and crushed garlic clove. Sauté until tender-crisp. Stir in flour. Add water, beef base, Worcestershire sauce, bay leaf, salt, and basil. Simmer 20 minutes, uncovered. Stir in noodles, chopped green onions, and chopped parsley. Simmer 15 minutes, or until noodles are tender. Remove bay leaf before serving. Makes 6 servings.


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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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