Beef and Noodle Soup

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Bay leaf (1)
• Dried thyme (1 teaspoon)
• Egg noodles (8 ounces)
• Beef broth (6 cups)
• Garlic (3 cloves, minced)
• Celery (2 stalks, sliced)
• Carrots (2 medium, sliced)
• Onion (1 medium, chopped)
• Beef stew meat (1 pound, cubed)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides. 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.
4. Return the beef stew meat to the pot and add the beef broth, dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45 minutes.
5. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
6. Once the soup has simmered for 45 minutes, remove the bay leaf and add the cooked egg noodles. Stir to combine.
7. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. Serve the beef and noodle soup hot, garnished with fresh parsley.