Beef Noodle Soup
Fall-apart beef, rich broth, tender veggies, and noodles come together in my Beef Noodle Soup! Cold nights have met their match with this warming dinner.
Servings 4 servings
- 1/4 cup all-purpose flour
- 2-4 tablespoons vegetable oil divided
- 2 1/2-3 pounds boneless beef chuck roast Trimmed and Cut Into 1/2 Inch Cubes
- 1 cup carrots Chopped
- 1 cup celery Chopped
- 1 cup yellow onion Chopped
- 4 large garlic cloves Minced
- 2 (32-Ounce) low sodium beef broth
- 1 tablespoon Better than Bouillon beef flavor
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 2 sprigs thyme
- 2 cups dried egg noodles
Sprinkle beef cubes with all-purpose flour and toss to coat evenly, shaking off excess.
In a large stock pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat to a plate with a slotted spoon, and set aside.
In the same pot, saute onion, carrots, celery, and garlic over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth.
Add Better than Bouillon, Italian seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender.
Add noodles and simmer just until tender. Adjust seasoning as needed. Serve.
Serving: 1/4 of the recipe | Calories: 750kcal | Carbohydrates: 31g | Protein: 64g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 211mg | Sodium: 3531mg | Potassium: 1235mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5535IU | Vitamin C: 7.3mg | Calcium: 102mg | Iron: 7.3mg