As I write this, the storm is moving closer, and the weather warnings are becoming harder to ignore. High winds, possible snow, and power outages are all part of the forecast, so everyone in the area seems to be settling in at home and waiting to see what happens next. I hope that wherever you are, you are safe, warm, and able to read this from a comfortable place with the lights still on.
Our preparation plan has been simple, and admittedly not very glamorous. We pulled the porch chairs and umbrella inside, found the Pop-Tarts left over from last year’s hurricane supplies, and rounded up a few snacks. I probably should have stocked up on ice, bottled water, and toilet paper, but for the moment, our emergency menu appears to be Pop-Tarts and pretzels.
Before the weather got any worse, I also decided to put the slow cooker to work. If there is a chance of losing power, using up ingredients from the freezer suddenly feels practical. A warm, hearty slow cooker beef and noodle soup is exactly the kind of comforting meal that makes a long, cold, stormy day feel a little more manageable. It is rich, filling, and full of tender beef, mushrooms, vegetables, and noodles.
To go with the soup, this cheesy artichoke bread makes an easy and satisfying side dish. It is warm, creamy, garlicky, and crisp around the edges, making it perfect for serving with a bowl of soup or as a simple appetizer. Together, these two recipes create the kind of cozy meal that belongs on the table when the weather outside is anything but calm.
Wishing everyone safety and comfort through the storm.
Slow Cooker Beef and Noodle Soup
Adapted from Slow Cooker Revolution
This slow cooker beef and noodle soup is a hearty, comforting recipe made with tender beef, savory broth, mushrooms, carrots, celery, and wide egg noodles. The long cooking time allows the beef to become soft enough to shred while the vegetables and broth develop a deep, satisfying flavor. It is a practical cold-weather dinner and a great option when you want a homemade soup that can simmer slowly with minimal attention.
Ingredients:
- 2 onions, minced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- 2 teaspoons minced fresh thyme
- 6 cups beef broth
- 1 pound cremini mushrooms, cleaned, trimmed, and sliced
- 3 carrots, peeled and chopped
- 2 celery ribs, chopped
- 2 tablespoons soy sauce
- 2 bay leaves
- 1 1/2 pounds beef blade steak or chuck, trimmed
- Salt and pepper
- 3 ounces wide egg noodles
- 3 tablespoons fresh parsley
Preparation:
Combine the minced onions, garlic, tomato paste, and vegetable oil in a microwave-safe bowl. Microwave until the onions have softened and the mixture is very hot, about 5 minutes. This step helps build flavor before the ingredients go into the slow cooker. Carefully transfer the hot onion mixture to the slow cooker.
Add the beef broth, carrots, celery, mushrooms, soy sauce, and bay leaves to the slow cooker. Stir everything together so the vegetables and seasonings are evenly distributed in the broth.
Season the beef generously with salt and pepper, then place it in the slow cooker on top of the vegetables and broth. Cover and cook on low for 9 to 11 hours, or until the beef is very tender and easy to pull apart.
Remove the beef from the slow cooker and transfer it to a bowl. Let it rest for about 5 minutes, then shred it into bite-size pieces using two forks. Discard any excess fat or tough pieces as needed.
While the beef rests, cook the wide egg noodles in a large pot of salted water according to the package directions. For best results, cook them until just tender or slightly underdone, since they will continue to soften once added to the hot soup. Drain and rinse the noodles.
Stir the shredded beef and cooked noodles into the slow cooker. Taste the soup and season with additional salt and pepper if needed. Serve hot, garnished with fresh parsley.
Megan’s Killer Artichoke Bread
A rich and cheesy artichoke bread recipe shared from Megan
This artichoke bread is the kind of easy appetizer or side dish that disappears quickly. A small loaf of ciabatta is toasted, topped with a warm mixture of garlic, artichokes, mozzarella, cheddar, and sour cream, then broiled until the cheese is melted and bubbling. It pairs beautifully with beef noodle soup, but it is also a great snack for game day, casual dinners, or any time you want something warm and savory.
Ingredients:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated cheddar cheese
- 1/4 cup sour cream
- 1 small loaf ciabatta bread
Preparation:
Line a baking sheet with aluminum foil and preheat the broiler. Using foil makes cleanup easier, especially if any cheese melts over the sides of the bread.
Slice the ciabatta loaf in half lengthwise. Place the halves on the prepared baking sheet and lightly toast them under the broiler. The goal is not to fully brown the bread, but to firm it up slightly so it can hold the creamy artichoke topping.
Heat a large skillet over medium-high heat. Add the butter and let it melt until it begins to foam. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic.
Remove the skillet from the heat. Stir in the chopped artichoke hearts, mozzarella cheese, cheddar cheese, and sour cream. Mix until the cheeses begin to melt and the ingredients are well combined into a creamy topping.
Spoon the artichoke mixture evenly over the toasted ciabatta halves. Return the bread to the baking sheet and place it back under the broiler. Broil until the cheese is melted, hot, and lightly bubbly on top.
Let the artichoke bread cool for a few minutes before slicing and serving. Serve warm alongside the slow cooker beef and noodle soup for a cozy, comforting meal.