Beef Noodle Soup
Servings: 8 servings
Calories: 482cal
Ingredients
- 4 Tablespoons olive oil more as needed
- 2 pounds beef stew meat
- 1 large yellow onion chopped
- 4 carrots peeled and chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 cups beef broth
- 2 bay leaves
- 16 ounces egg noodles
Instructions
- Add olive oil to a large dutch oven over medium heat.
- Once the oil is hot, add beef to the pot in batches and sear for 1 – 2 minutes per side. Add more olive oil with each batch as needed. Set all the meat aside when browned.
- If needed, add a little more olive oil to cook the onion, carrots, celery, and garlic on medium heat for about 5 minutes.
- Pour in Worcestershire sauce, salt, ground pepper, dried thyme, dried parsley, bay leaves, beef broth and bring to a boil. Add in meat back into the pot and mix, reduce heat to low, simmer and cook covered for 2 hours or until beef is tender to your liking.
- Remove the lid, add egg noodles, and cook for 10 minutes (depending on desired doneness). If needed, add 1 cup water to cover egg noodles.
- Serve warm garnished with parsley.
Notes
- You can use any kind of noodle you prefer for this recipe. We like to use thick egg noodles for ours. Old-fashioned extra wide or kluski noodles are excellent here as well.
Nutrition
Serving: 1serving | Calories: 482cal | Carbohydrates: 47g | Protein: 37g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 119mg | Sodium: 1903mg | Potassium: 858mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5208IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 4mg
