Beef Noodle Soup

Beef Noodle Soup is a great comfort food during the cold winter months.

Yield: 12 to 16 servings

Ingredients

• 1 (1 pound) chuck roast, cubed
• 2 tablespoons butter
• 3 quarts water
• 1 tablespoon beef soup base
• 2 whole bay leaves
• 5 whole black peppercorns
• 1 medium onion, minced
• 1 cup carrots, peeled and sliced into coins (optional)
• 1/2 cup celery with leaves, diced (optional)
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• 1/2 teaspoon parsley
• 1 (16 ounce) package egg noodles, preferably thick

Instructions

1. Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5 to 8 minutes.
2. Add water and soup base, bay leaves and peppercorns; bring to a boil. Turn heat down to a simmer; cook for 1 hour.
3. Add onion, carrots (if using) and celery (if using), + marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.
4. Bring a separate large pot of water to a boil during the last half hour of soup cooking time. Cook the egg noodles according to package directions (usually 7 minutes or so), and drain. Add the cooked noodles to the soup for the last 10 minutes of simmering.

Attribution

Photo credit: 128924666@N04 / CC BY