Ingredients
- 1 lb beef chuck roast or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 oz egg noodles
- Chopped fresh parsley for garnish
Instructions
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Season the beef cubes with salt and pepper.
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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes in batches, being careful not to overcrowd the pot.
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Transfer the browned beef to a plate and set aside.
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In the same pot, sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
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Return the browned beef and any accumulated juices to the pot.
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Pour in the beef broth, and add the bay leaves and dried thyme. Season with salt and pepper to taste.
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Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the beef is tender.
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Remove the bay leaves from the soup.
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Add the egg noodles to the pot and cook according to package instructions until al dente, about 6-8 minutes.
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Taste and adjust seasoning if needed.
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Ladle the beef noodle soup into bowls and garnish with chopped fresh parsley.
Enjoy this warm and satisfying beef noodle soup as a delicious and nourishing lunch or dinner option!
