Weight Watchers Recipes



  • 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


  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.

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