Beef Noodle Soup

Submitted by hungrykitten

"From recipegoldmine.com."

 

• Ready In: 2hrs 20mins
• Ingredients: 13
• Serves: 12-16

ingredients

• 1 lb chuck roast, cubed
• 2 tablespoons butter
• 3 quarts water
• 1 tablespoon beef base or 1 teaspoon salt
• 2 bay leaves
• 5 black peppercorns
• 1 cup carrot, sliced into coins
• 1 medium onion, minced
• 1⁄2 cup celery & leaves, diced
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon thyme
• 1⁄2 teaspoon parsley
• 1 (16 ounce) package egg noodles, cooked (preferably thick)

directions

1. Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5 to 8 minutes. Add water and soup base or salt, plus bay leaves and peppercorns; bring to a boil. Turn heat down to a simmer; cook 1 hour.
2. Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.
3. Add the cooked noodles to the soup for the last 10 minutes of simmering.

Reviews

[ElaineAnn]

This is a rich beefy soup, and is seasoned perfectly. Great warmer upper on a chilly evening. Served with Recipe #316227 for a light but satisfying meal. Thanks for posting hungrykitten. Made for My3Chefs Nov '09.