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No Bake Beef Soup

No Bake Beef Soup recipe image
This rustic "No Bake" beef soup is a comforting, old-fashioned meal that delivers deep, savory flavors without the need for an oven. Unlike traditional pot pies, this version simmers cubed stewing beef, onions, and potatoes directly in a rich broth alongside handmade flour-and-egg dough squares that soften into hearty noodles. It&# 226;ÂÂs a perfect weeknight dinner for cold evenings, offering a satisfying, home-style experience with minimal cleanup. The dish is versatile, allowing you to adjust seasoning to taste, and serves as a wonderful base for family gatherings or meal prep. Simple ingredients come together to create a warm, protein-packed bowl that feels like a hug in a spoon.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 12316.8
Description
This rustic "No Bake" beef soup is a comforting, old-fashioned meal that delivers deep, savory flavors without the need for an oven. Unlike traditional pot pies, this version simmers cubed stewing beef, onions, and potatoes directly in a rich broth alongside handmade flour-and-egg dough squares that soften into hearty noodles. It&# 226;€™s a perfect weeknight dinner for cold evenings, offering a satisfying, home-style experience with minimal cleanup. The dish is versatile, allowing you to adjust seasoning to taste, and serves as a wonderful base for family gatherings or meal prep. Simple ingredients come together to create a warm, protein-packed bowl that feels like a hug in a spoon.
Ingredients
  • 2 Lbs. stewing beef, cubed
  • 6 Potatoes, chopped or thinly sliced
  • 2 Onions, chopped or thinly sliced
  • 1/4 cup fresh parsley, chopped fine (or 1/8 cup dried)
  • 2 cups all-purpose flour
  • 1 large egg, beaten
  • Salt and pepper to taste
  • Water, for boiling and simmering
Directions
  1. 1
    Place the cubed stewing beef in a large pot and add enough water to cover the meat by about an inch.
  2. 2
    Season the water with a generous pinch of salt and pepper, then bring to a boil.
  3. 3
    Reduce heat to maintain a gentle simmer and cook the beef until it is tender, approximately 45-60 minutes. Add more water if necessary to keep the meat covered; do not let it boil dry.
  4. 4
    Once the beef is tender, remove the meat pieces from the broth with a slotted spoon and set aside. Keep the broth hot.
  5. 5
    Peel the potatoes and chop them into bite-sized pieces. Chop or thinly slice the onions. Set aside.
  6. 6
    To make the dough squares, combine 2 cups of flour and a pinch of salt in a bowl.
  7. 7
    Add the beaten egg to the flour and mix. Add small amounts of additional flour or water as needed to form a stiff, manageable dough.
  8. 8
    On a lightly floured surface, roll the dough out as thin as possible.
  9. 9
    Cut the rolled dough into 2-inch squares.
  10. 10
    Into the hot beef broth, layer the potatoes, onions, chopped parsley, and the prepared dough squares.
  11. 11
    Repeat the layers, ensuring you end with a layer of dough squares on the very top.
  12. 12
    Cover the pot tightly and simmer gently for 20 minutes. Do not lift the lid during this time to allow the dough to cook evenly.
  13. 13
    After 20 minutes, return the reserved cooked beef to the pot.
  14. 14
    Simmer on low heat for an additional 5-10 minutes, just until the meat is heated through and the potatoes are fork-tender.
  15. 15
    Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Nutrition Facts

Amount Per Serving
Calories 12316.8kcal
% Daily Value *
Total Fat 972.0g1496%
Saturated Fat 536.9g2685%
Cholesterol 3460.2mg1154%
Sodium 2679.0mg112%
Total Carbohydrate 351.2g118%
Dietary Fiber 68.5g274%
Sugars 98.4g
Protein 515.9g1032%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is a variation of a traditional pot pie that skips the crust, creating a dish similar to a hearty meat and noodle soup. The dough squares soften into the broth, thickening it slightly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools; add a splash of water or broth when reheating to reach desired consistency.

Ingredient Substitutions: You can use dried parsley instead of fresh (use 1/8 cup dried instead of 1/4 cup fresh). If you prefer a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) during the final simmering stage.

Tip: Keep the lid on tightly during the 20-minute simmer to ensure the dough squares cook through without drying out. If the pot looks dry during the initial meat boiling, add more hot water.

Note: The original source text contained ingredients for a Jell-O salad and potato stuffing which appear to be separate recipes or errors. This enhanced recipe focuses solely on the "No Bake Beef Soup/Pot Pie" preparation described in the main directions.

Keywords: beef soup, no bake pot pie, stewing beef, dough squares, one pot meal, comfort food, winter dinner, homemade noodles, hearty soup, easy beef recipe, potato onion soup, rustic dinner, family meal, stew variation, budget friendly
Read it online: https://www.chefs-mate.com/recipe/no-bake-beef-soup-4/