Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons butter
  • 1 medium yellow onion (finely diced)
  • 3 carrots (halved lengthwise, peeled and sliced into 1/2 pieces)
  • 3 stalks of celery (sliced into 1/2 pieces)
  • 4 cups of leftover cooked beef (cut into large chunks (such as pot roast))
  • 6 cups of beef broth
  • 8 ounces of egg noodles (such as pappardelle)
  • kosher salt and pepper
  • 2 tablespoons chopped parsley

Instruction

  • Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent.
  • Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer.
  • Add the beef to the pot and cook at a simmer for 15 minutes or until vegetables have softened.
  • Add the noodles and bring to a boil. Boil for the time specified on your noodle packaging.
  • Taste for seasoning and add additional salt and pepper as needed.
  • Stir in the chopped parsley and serve.