Ingredients
1 lb beef (such as chuck or stew meat), cut into cubes
1 tablespoon olive oil
1 onion, chopped
3 carrots, sliced
2 stalks celery, sliced
4 cups beef broth
2 cups water
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
8 oz egg noodles
2 cups mixed vegetables (peas, corn, green beans work well)
Fresh parsley for garnish
Directions
1. Heat the olive oil in a large pot over medium heat. Add the beef cubes and let them brown on all sides, giving them a good sear.
2. Toss in the chopped onion and minced garlic. Stir and cook until the onion is soft and translucent, and everything smells delicious.
3. Add the carrots and celery, cooking for another few minutes so they start to soften up.
4. Pour in the beef broth and water. Sprinkle in the thyme, salt, and pepper. Bring this mixture to a boil, then lower the heat so it simmers gently. Leave it to cook for 1 to 1.5 hours, until the beef becomes nice and tender.
5. Once the beef is tender, add the egg noodles and mixed vegetables right into the pot. Cook according to the noodle package instructions until the noodles are just right and the veggies are heated through.
6. Taste your soup and adjust the seasonings to your liking.
7. Ladle the soup into bowls, serve it piping hot, and don’t forget a sprinkle of fresh parsley on top for a fresh finish. Enjoy!
