Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon vegetable oil
  • 2 pounds beef stew meat (, or cut up chuck roast)
  • 1 tablespoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 yellow onion (, chopped)
  • 8 cups beef broth
  • 2 teaspoons dried thyme
  • 3 stalks celery (, sliced)
  • 2 carrots (, sliced)
  • 8 ounces egg noodles (, dried)

Instruction

  • Add oil to a large pot or dutch oven on high heat.
  • Season beef with salt and pepper.
  • Add to the pot and sear on all sides, about 8-10 minutes.
  • Add in the onions and cook for 4-5 minutes, until translucent.
  • Add in beef broth and thyme and bring to a boil, then reduce to low heat.
  • Cook, uncovered, for 1 hour.
  • Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
  • Serve immediately (the noodles will continue to absorb the soup as it sits).