Ingredients

The following ingredients have 4 Servings
  • 1 pound Boneless beef chuck steak (cut in small chunks ½-1 inch (1-2 cm) pieces)
  • 1-2 tablespoons olive oil
  • salt (depends on how salty your broth is) start with a pinch
  • 1-2 dashes black pepper (or hot pepper flakes)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 small onion (chopped)
  • 1-2 cloves garlic (minced)
  • 4 cups broth (I use vegetable you can also use beef/ homemade or store bought)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • ¼-½ teaspoon oregano
  • ¼-½ teaspoon basil
  • 1 cup frozen peas
  • 1-2 cups baby spinach
  • 3-4 ounces egg noodles (dry) ((90-120 grams))

Instruction

  • In a large pot add the oil and heat, add the beef, sprinkle with salt & pepper, cook stirring occasionally until the beef has browned. Add the chopped carrots, celery, onion and garlic, stir to combine. Cook on low stirring occasionally until the vegetables are soft, approximately 5 minutes.
  • Add the broth, tomato paste and spices, stir to combine. Raise the heat and bring to a boil, then reduce the heat, partially cover and simmer, stirring occasionally for approximately 30-45 minutes, add the peas and cook until tender, add the noodles cook stirring until al dente (if needed add more water or broth). Stir in the spinach and serve. Enjoy!