Beef noodle soup, is a noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. The Clear Broth Beef noodle soup was allegedly invented by the Hui people during the Tang Dynasty and is commonly known as Lanzhou beef noodle soup. The Sichuan beef noodle soup or Red-braised beef noodle soup. Beef noodles are often served as fast food in mainland China
3 Tabs extra-virgin olive oil
2 lbs. beef stew meat
½ lb. Beef bone
4 quarts beef broth or water
1 4 oz can mushroom stems and pieces drained
2 garlic clove peeled chopped
2 med carrot, sliced
1 med celery stalk diced
½ cup parsley, finely chopped
½ cup parsnips peeled and thinly sliced
1 med red onion finely chopped
2 large potato peeled and diced
1 15-oz sweet pea
1 lb egg noodles (boiled)
1 med red bell pepper seeded and chopped
1 cup barley
1 Tabs butter
1 10 oz can tomato paste
sea salt and black pepper to taste