BEEF NOODLE SOUP

Ingredients:

• 1 pound beef stew meat, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups beef broth (low sodium if preferred)
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 8 ounces egg noodles
• Fresh parsley, chopped, for garnish

Instructions:

1. Brown the Beef:
   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set it aside.
2. Saute Vegetables:
   • In the same pot, add the chopped onion, minced garlic, carrots, and celery. Saute for about 5 minutes until the vegetables are softened.
3. Add Broth and Water:
   • Return the browned beef to the pot. Pour in the beef broth and water. Add bay leaves, dried thyme, dried rosemary, salt, and black pepper. Bring the soup to a simmer.
4. Simmer:
   • Reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours, or until the beef is tender.
5. Cook Noodles:
   • About 15 minutes before serving, cook the egg noodles separately according to the package instructions. Drain and set aside.
6. Remove Bay Leaves:
   • Remove the bay leaves from the soup and discard.
7. Combine Noodles and Soup:
   • Add the cooked noodles to the soup and stir to combine. Allow it to simmer for an additional 5-10 minutes.
8. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with salt and black pepper if needed.
9. Serve:
   • Ladle the beef noodle soup into bowls. Garnish with chopped fresh parsley.