Beef Noodle Soup
- 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
- 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.
- Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.
- Add the cooked noodles to the soup for the last 10 minutes of simmering.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!