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Egg Noodle Beef Soup
Serves 6 |
Homemade soup at its tastiest.
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Ingredients:
| 3 lb beef chuck roast |
| Salt, to taste |
| Ground black pepper, to taste |
| 2 tablespoons olive oil |
| 8 cups beef broth |
| 3 cloves garlic, minced |
| 1/2 teaspoon dried rosemary |
| 1/4 teaspoon dried thyme |
| 1 envelope onion soup mix, 1 oz. |
| 1 can cream of mushroom soup, 10.5 oz |
| 2 ribs celery, chopped |
| 2 carrots, peeled and chopped |
| 1 package egg noodles, 24 oz |
Directions:
- Trim the roast and cut into 1-inch cubes. Season with salt and pepper.
- Pour olive oil into a Dutch oven. Bring to high heat. Once the oil is hot, add the beef and sear on all sides.
- Stir in beef broth, garlic, rosemary, thyme, and onion soup mix. Bring to a boil, then reduce heat to low, cover and cook for 1 hour.
- Add the mushroom soup, celery, and carrots. Cook for 20 minutes.
- Add the egg noodles and cook for 5-10, minutes, until the noodles are tender.
- Spoon into serving bowls and enjoy!
| Main Ingredient: | Beef Roast |
| Cooking Method: | Dutch Oven |
| Course: | Soup |
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