BEEF NOODLE SOUP

By cu6t4ie

Ingredients

• 1 lb. chuck roast cubed
• 2 TBS. butter
• 3 qt. water
• 1 tsp.salt
• 2 bay leaves
• 5 whole black peppercorns
• 1 cup carrots peeled and sliced into coins
• 1 medium onion, minced
• 1/2 cup diced celery
• 1/4 tsp. marjoram
• 1/4 tsp. thyme
• 1/2 tsp parsley
• 1 lb. package thick egg noodles

Details

Servings 12
Preparation time 10mins
Cooking time 115mins

Preparation

Step 1

Melt butter in a large soup pot on medium heat.Stir in meat cubes and fry until browned,stirring frequently.This will take 5-8 minutes.Add water and salt,bay leaves,peppercorns and bring to a boil.Turn heat down to a simmer,cook 1 hour.Add carrots,onion and celery,plus marjoram,thyme and parsley, cook until vegetables are tender.Cook noodles according to package directions and drain.Add the cooked noodles to the soup for the last 10 minutes of simmering.