Chunky Beef and Macaroni Soup
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
A chunky soup cooked with cubes of beef brisket, macaroni, chunks of tomatoes, lots of onions and garlic, carrots and bell peppers.
Ingredients :
150 g. of elbow or shell macaroni (small variety)
300 g. of beef brisket
1 whole garlic
1 whole onion
4-5 peppercorns
2 bay leaves
1-1/2 tbsp. of finely minced garlic
2 onions, sliced thinly
4 tomatoes, chopped
2 c. of carrot cubes (1/2″ x 1/2″)
1 c. of diced red or green bell pepper
1 tbsp. of tomato paste
3 tbsp. of olive oil
6-8 c. of beef broth
1 tsp. of dried basil
1 tsp. of finely chopped fresh parsley
salt and pepper
Cooking procedure :
Place the beef in a casserole. Cover with water. Add the whole garlic, onion, peppercorns, 1 bay leaf and 1 tbsp. of salt. Bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 1-1/2 to 2 hours or until tender. Transfer the meat to a plate and cool completely. Strain the broth and set aside. When cool, cut the beef into 1/2″ x 1/2″ cubes.
Heat the olive oil in a casserole. Add the beef cubes and cook over medium-high heat until the edges start to brown. Add the minced garlic, chopped onions and bay leaf. Continue cooking until the onions are transparent. Add the carrots, bell peppers, tomatoes, basil and tomato paste. Cook, stirring, about a minute. Pour in the beef broth (use the minimum amount for a very chunky soup). Season with salt and pepper. Bring to a rolling boil and add the macaroni. Stir and bring to a boil once more. Lower the heat, cover and simmer for 10 to 15 minutes or until the macaroni is cooked. Add more salt and pepper if necessary.
Serve hot with garlic bread, or dinner rolls and butter.
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Hello from Singapore! I chanced upon your website and I just wanted to tell you that you have a great blog. I enjoy reading about your cooking adventures and all your recipes. I have only tried sinigang and adobo once in my life. But after looking at your website, I would like to try to cook more Filipino food for my kids to try. Thanks for sharing your recipes. I’m going to try the beef macaroni soup today. My kids love macaroni! God Bless You!
Hi Tracey. Well, the macaroni soup isn’t a Filipino dish but what you see in the photo was cooked by a Filipina.
Hello, Connie! I am also one who never learned to cook. Its never too late to start and I just happened to clicked on your webpage and loved what I found. You make cooking seem easy, and thank you for the wonderful recipes. More power to you!
Hi, Connie!
We have a dish at home called ‘calandracas’ and it’s similar to this concept only it has cabbage, potatoes, chickpeas and chorizos. Anyway, this one is an idea. I’m sure this is yummy!
Oooh, saw a recipe for it in one of my cookbooks and been dying to try it. Soon, soon… I love chunky soups.