Beef Noodle Soup
Ingredients
The soup base
-
1
pound
beef stew meat
-
to taste
salt
-
to taste
black pepper
-
2
tablespoons
avocado oil
-
1
large
onion, chopped
-
2
stalks
celery, chopped
-
2
large
carrots, chopped
-
3
cloves
garlic, minced
-
2
quarts
beef broth
-
1
teaspoon
fresh thyme, chopped
-
1
teaspoon
fresh rosemary, chopped
The noodles
-
8
ounces
uncooked egg noodles
Instructions
- Season the beef cubes with salt and black pepper.
- Heat oil in a large pot over medium-high heat and sear the beef on all sides for 2-3 minutes.
- Remove the beef from the pot and set aside.
- Sauté chopped onion, celery, and carrots in the same pot for 5-8 minutes until the onions start to brown.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth and mix in thyme and rosemary.
- Bring the mixture to a boil, then reduce to a simmer and add the beef back in.
- Simmer uncovered for 1 hour.
- Add the egg noodles and cook for 8 minutes until tender.
Nutrition Facts (estimated)
Servings
4
Calories
499
Total fat
16g
Total carbohydrates
47g
Total protein
39g
Sodium
1860mg
Cholesterol
118mg
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