It's WEEK THREE of Family Meals Month and I don't know about you, but I am dreaming of cooler temperatures and staying cozy with my family. Those feelings and the fact that we are quickly approaching fall inspired me to share one of my very favorite comfort meals this week. Soup and Stew season is one of my favorites for several different reasons. One being that a nice big pot of soup can be enjoyed multiple times in one week, making it the ultimate family meal. I hope that you enjoy this simple classic Beef Noodle Soup recipe paired with some Cheesy Jalapeño Cornbread with your family this week and that it becomes a staple in your kitchen this fall! My goal is that your family stays strong with family meals even beyond this September. I know that thanks to Covid 19 that we have been in the kitchen a lot more than we might've been but I know that our families have greatly benefitted from the extra time together at home and around our dinner tables.
To create this simple recipe follow the instructions below and see the ingredient card at the end of instructions for the ingredients and the tools you will need to prepare this meal for your family.
•preheat oven to 400 Fahrenheit
•season stew meat with Kenny’s all purpose seasoning
•dice celery, carrots and onion
•heat 2 tablespoons of extra virgin olive oil in stockpot over medium- medium high heat.
•add stew meat, 2 cloves diced garlic, diced carrots, celery and onion
•cook until meat is browned on all sides and vegetables are softening
•add 2 cartons of Kitchen Basics beef stock and add 1tsp of Better Than Bouillon to the stockpot. Add 1/2 tsp of chili powder and pepper to taste. Stir until well combined.
•bring to a boil and then reduce heat to simmer soup for 30 minutes
•after 30 minutes add1.5 packages (7.5 oz) of
vermicelli noodles
•cook 2-5 minutes until noodles are soft.
•remove from heat.
Jalapeno Cheddar Corn Bread
•mix 2 packages of Shawnee Mills sweet cornbread in a mixing bowl with 2 eggs and 2/3C milk.
•add drained can of chopped green chiles and drained can of chopped jalapeños.
•add 1 cup of Borden shredded cheese
•mix thoroughly to combine
•transfer to a prepared 9X13 baking dish
•place in oven for 20-25 minutes until done. (You
may need to cover with foil for the last 5 or so minutes to keep the top golden brown while it finishes)
•test your cornbread with a toothpick
•serve cornbread squares with butter or top with honey. Serve alongside Beef Noodle Soup.
If you want to add some extra flair garnish your soup with pan seared spinach, green onions, Maggi seasoning or your preference of topping. I would love to hear how you enjoyed this recipe and how you and your family are enjoying family meals month! Leave me some feedback in the comments below! I can't wait to hear from you.
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