Reviewed: Nov. 9, 2009

This was so simple to make. I used fondue meats pieces, as they are smaller and I find them to be more tender. Then I added some canned mushrooms for flavor. Added frozen peas for some color too. It seemed a bit bland while simmering, so I added more pepper, a bit of basil, and some sea salt. It turned out very good!!!

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shell

Cooking Level: Expert

Home Town: Manhattan, New York, USA

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Reviewed: Oct. 23, 2009

Cameron gave it a 6, Jean gave it a 5

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PDHWIRT

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Reviewed: Sep. 26, 2009

With a family of 6, it is hard to please everyone. But this recipe did the trick!! Even my picky teenage son ate it. I did add more water like others suggested (used 7 cups of water with 3 cubes). But didn't change anything else. This one is going into the recipe box for sure! thanks for sharing.

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jnette

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Reviewed: Aug. 25, 2009

This was a great recipe. Easy to prepare and delicious, as is. I didn't change a thing and it came out perfect.

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Patrick

Cooking Level: Intermediate

Living In: Worcester, Massachusetts, USA

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Reviewed: Aug. 3, 2009

This was a very yummy soup, although I think it was missing a spice to make it to that 5 star rating. It was missing something we couldn't put our finger on. I cooked it all day in the slow cooker and added the noodles at then end. My entire family enjoyed it - I served it with french bread and fresh grapes on the side.

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Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

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Reviewed: Mar. 15, 2009

30 minutes is not long enough...I will try again maybe in the slow cooker.

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kelly1097

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Reviewed: Feb. 26, 2009

A good basic soup, that's quick to make and with lots of ways to add to it, or not.

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DanaMarie82

Cooking Level: Intermediate

Home Town: Grafton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 29, 2009

This soup was good & very easy. I browned the beef and then threw it all in the crockpot. It did feel like it was missing something, I will probably play around a little next time.

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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Jan. 11, 2009

Great soup but I made a few modifications. I used meatballs (ground beef, egg, parsley, bread crumbs) instead of stewing beef; added some worcestershire; reduced the water by about a cup and added a can of beef broth, eliminating the bouillon. Super easy and very yummy.

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Finn

Cooking Level: Beginning

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Reviewed: Jan. 11, 2009

My kids and I liked this, but my husband wasn't a fan. I took the advice of others and used beef stock instead of water and added 1/4 t of thyme and marjoram as well as 1 bayleaf. After about 2 hours, I tasted and was worried it tasted a little bland so I added a packet of Lipton Onion soup mix. I'm glad I did, it really turned the soup around. I simmered for about 4-5 hours on the stove.

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JMROSS

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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Reviewed: Dec. 30, 2008

Very good! I actually used steak meat to make this and it was especially yummy!

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Dec. 16, 2008

Great recipe for a chilly day. I didn't add any bullion and just salted the soup to taste instead. My children loved this.

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clarissa

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Reviewed: Dec. 12, 2008

Very good! It needed a bit of work on the taste, however. A bay leaf improved the flavor. Also added about 1/4 tsp each dried marjoram and thyme and two cloves of finely minced garlic, which I sauteed toward the end of frying the onion, carrot and celery. Replaced the water with beef stock, thereby eliminating the need for bouillon cubes, which add too much salt and too-fake a taste. These changes represented big improvements to this basic recipe. Great comfort food!

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Baricat

Cooking Level: Professional

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Reviewed: Dec. 10, 2008

This is a great no-fuss recipe for any week night. This is not gourmet, so don't be disappointed by its simplicity. However, the flavors mix nicely and it fills your tummy. Which, as a mother of 3, I need on practice nights. I was able to substitute dry egg noodles without an issue. I just didn't cook long after I added them.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

I thought this was very good. It tasted a lot like a French Dip. I used leftover steak instead of stew meat. I boiled the noodles in a seperate pan, then added them at the end. Definetly will make again!

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Meredith

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 8, 2008

Wonderful! I used the beef broth instead of boullion, as suggested by others. For the beef, I used left over beef roast from the previous night's dinner. Easy meal - and great with a salad & french bread.

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Annabanana3

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

I doubled this recipe and slow cooked it in my shiny new 7 quart slow cooker. I used Herb Ox sodium and MSG free bouillon, and then salted to taste with sea salt. This is the perfect method for those who complain about too little or too much taste. Soups can be very subjective so start with a base recipe and season to taste. I threw in two cans of drained peas, cooked the egg noodles separate and added them to the slow cooker the last hour. Very yummy, hit the spot with outside temps near 0° and a snow storm.

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 5, 2008

Awesome! My husband said Awesome at least three times and he wasn,t sucking up or anything. My kids scarfed it up. Just a lovely, filling, hearty soup Added more water at the end and a packet of brown gravy mix to replace what had boil away and what the noodles soaked up but everything else the same. Delicious and thanks for the new winter fav in our house!

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kimmydeshon

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Reviewed: Nov. 26, 2008

WOW! This was awesome. i only gave it 4 stars bc i made some changes that i think threw it over the top. I sauteed onion and fresh garlic first (i omitted celery). i tossed stew meat in a flour/ground pepper/onion powder mixture. i fried meat in same pan on high until crisp covering formed. I added everything (including raw carrots) in the crockpot and cooked all day. I made homemade egg noodles (recipe from this site). the family loved it! Thanks!

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