Beef Noodle Soup

INGREDIENTS:

Soup
12 oz. mushrooms, sliced/rinsed/dried
2-3 tablespoons olive oil
2 lbs. stew meat, see blog post for best cuts to use
¼ cup flour
½ cup dry red wine, see notes
3 Tbsp butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic
1 tablespoon Worcestershire sauce
1 bay leaf
7 cups beef broth
1 cup chicken broth, or more beef broth, see notes
¾ cup Frozen peas
2 cups egg noodles, uncooked. (About 4 oz.)
Parsley, to garnish
Meat Seasoning
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon onion powder
Soup Seasoning
1 teaspoon mustard powder
½ teaspoon dried thyme
½ teaspoon dried rosemary

DIRECTIONS:

Note: See notes section below for Slow Cooker instructions
Combine each set of seasonings and measure out remaining ingredients before beginning.
Sauté the Mushrooms
Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.
Prepare the Beef
Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine. Sprinkle with meat seasonings. Toss to coat. Sprinkle with flour and toss again.
Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.
Make the Soup
Add the wine to the soup pot and set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan. Let it reduce by half, 4-5 minutes.
Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes. Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.
Add the seared beef along with any juices from the plate. Cover partially and let it bubble very gently over medium heat for 1 hour. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil …