2/3 lb. diced beef (diced to small pieces),
1 chopped onion,
1 teaspoon minced garlic,
1 diced carrot,
1 cup diced red pepper,
1 cup small seashell noodles,
1 litre beef stock (chicken stock will do, too),
salt and pepper to taste,
2 Tbsp. vegetable oil,
50 ml. red wine (optional).
Recipe: Sauté the onion and garlic in a heavy saucepan and add the beef and vegetables. Cook stirring until the beef is browned and pour in the stock. Bring to a boil and then simmer for about 20 minutes. Add the seashell noodles to the soup and keep cooking until they are boiled. Add some fresh thyme before serving, if desired. Alternatively, you can boil the noodles separately, and add them to the soup at the time of serving. Cooking tip: 50 ml. of red wine can be added to the soup, 1 minute before pouring the stock, for an additional kick.
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.