Old Fashioned Beef Noodle Soup

Instructions

Cut the chunks of the stew meat into small, bite-size pieces (about ½-inch).

In a small bowl, combine the garlic powder, paprika, salt, and black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven over MEDIUM-HIGH heat. Add half of the beef and season with half of the seasoning mixture. Cook, stirring occasionally, until browned. Transfer the browned beef to a plate and repeat with the remaining beef and seasoning mixture, adding a little more olive oil, if needed.

Add the remaining 1 tablespoon olive oil to the empty pot and place it over MEDIUM heat. Add the carrots, onion, and celery and cook for about 4 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for 1 minute more.

Stir in the tomato paste and cook, stirring constantly, for 1 to 2 minutes.

Return the beef and any accumulated juices to the pot. Add the Worcestershire sauce, thyme, bay leaf, and broth.

Increase the heat and bring the mixture to a boil. Reduce the heat to LOW, cover, and simmer for 1½ to 2 hours, or until the beef is fork tender.

Add the frozen egg noodles and continue cooking, uncovered, for 20 to 30 minutes, stirring occasionally, until the noodles are tender.

Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. If you'd like a richer broth, stir in a little additional Better Than Bouillon to taste.

Stir in the parsley and serve.

Main Course,Soup