Beef Noodle Soup
A comforting dish that warms both the heart and the belly, featuring tender beef, hearty vegetables, and soft egg noodles.
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing
- 1 pound chuck roast, cut into 1-inch cubes Tender cut of beef
- 1 teaspoon salt To taste
- ½ teaspoon pepper To taste
- 1 medium yellow onion, minced
- 4 large carrots, chopped
- 4 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups beef broth Use low-sodium if desired
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 12 ounces egg noodles Al-dente is preferred
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a large, heavy-bottom pot over medium-high heat.
- Add the cubed chuck roast, salt, and pepper to the pot, stirring to coat the beef evenly.
- Add the minced onion, chopped carrots, and sliced celery to the pot, sautéing until the beef is cooked and the onions are transparent.
- Stir in the minced garlic and sauté for another minute until fragrant.
Cooking
- Add the beef broth, fresh thyme, and fresh rosemary to the pot, bringing the mixture to a rolling boil.
- Add the egg noodles to the pot, then reduce the heat to medium. Cover and cook until the noodles are al dente.
- Stir in the fresh parsley and serve. Enjoy with additional salt and pepper to taste!
Notes
Make sure to brown the beef well for better flavor. This dish can be customized with various vegetables or types of noodles.