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Beef Noodle Soup

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Ingredients
  

  • 2 ½ tablespoons vegetable oil
  • 1 tablespoon butter
  • 8 ounces white button mushrooms sliced
  • 1 medium yellow onion chopped
  • 2 ribs celery chopped
  • 3 large carrots peeled and chopped
  • 3 cloves garlic minced
  • 2-3 lb beef chuck roast trimmed and cut into bite-size pieces
  • Kosher salt and fresh ground black pepper
  • 8 cups low sodium beef broth
  • 1 teaspoon dried marjoram or oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed rosemary
  • 2 bay leaves
  • 8 ounces wide egg noodles

Instructions
 

  • Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large Dutch oven or large soup pot over medium heat. Add the sliced mushroom, cooking for about 2-3 minutes or until just starting to brown.
  • Add the onions, celery, and carrots cooking until the onions and celery are soft and the carrots are starting to soften.
  • Reduce the heat to low and add the garlic, cooking for 1 minute while stirring. Spoon the veggie mixture into a bowl and then cover the bowl with a loose paper towel.
  • Sprinkle the beef with kosher salt and fresh ground black pepper. Heat a little more vegetable oil in the pot and add the beef chunks. Cook until browned on both sides.
  • Add the beef broth, marjoram, thyme, rosemary, and bay leaves. Bring the mixture to a boil and then cover and simmer for about 1 hour or until the beef is fork tender.
  • Add the egg noodles and cook for about 5 minutes. Spoon the veggies that you put into the bowl back into the soup pot and continue simmering for another 5-7 minutes or until the egg noodles and carrots are fork-tender.
  • Remove the bay leaves and garnish with fresh chopped parsley, thyme, or rosemary. For best results, serve promptly.