Beef Noodle Soup

[derekl_1963]

As I mentioned yesterday, I've been fighting the plague all week. (And am still not completely recovered, which has unhappy implications for attending a class at fighter practice on the morrow.)

However - all is not bad.

Right before I was stricken, I took a pot roast out of the freezer to thaw - and it ended up sitting in the refrigerator most of the week. Friday I took it out, tossed it into a pot with stock, wine, and (canned) diced tomatoes, and put it into a very slow oven since cooking would extend the shelf life. As it turned out, I had enough energy to cook - but the oven was too slow. The roast wasn't done when dinner time rolled around, in fact it wasn't done until almost 9pm!

Saturday, I took the stock and hit it with my stick blender to break up the tomatoes and added a little more burgundy. I brought it to a medium simmer, then added egg noodles and when they were just about done added the meat (which I had cut to a medium dice). Mmmm! One of the best beef noodle soups I've ever made. Absolutely tender meat and a very full bodied soup. (I just wish the mushrooms I'd bought for the pot roast hadn't gone south.)

Usually I discard the tomatoes (since they are spent), but no more!