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Egg Noodle Beef Soup

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Serves 6 | 
Homemade soup at its tastiest.


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


  1. Trim the roast and cut into 1-inch cubes. Season with salt and pepper.
  2. Pour olive oil into a Dutch oven. Bring to high heat. Once the oil is hot, add the beef and sear on all sides.
  3. 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.
  4. Add the mushroom soup, celery, and carrots. Cook for 20 minutes.
  5. Add the egg noodles and cook for 5-10, minutes, until the noodles are tender.
  6. Spoon into serving bowls and enjoy!
Main Ingredient: Beef Roast
Cooking Method: Dutch Oven
Course: Soup

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