Hearty Beef and Noodle Soup

Ingredients

• Beef stew meat (1 pound, cut into bite-sized pieces)
• Beef broth (6 cups)
• Egg noodles (8 ounces)
• Onion (1, chopped)
• Carrots (2, sliced)
• Celery (2 stalks, sliced)
• Garlic (3 cloves, minced)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Bay leaf (1)
• Dried thyme (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Olive oil (2 tablespoons (for cooking))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
4. Return the browned beef stew meat to the pot. Pour in the beef broth and add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let the soup simmer uncovered for 45 minutes, stirring occasionally.
6. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
7. After the soup has simmered for 45 minutes, remove the bay leaf and stir in the cooked egg noodles. Allow to simmer for an additional 5 minutes to meld the flavors.
8. Serve the beef and noodle soup hot, garnished with fresh parsley.