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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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From . Ingredients:
1 lb chuck roast, cubed |
2 tablespoons butter |
3 quarts water |
1 tablespoon beef base or 1 teaspoon salt |
2 bay leaves |
5 black peppercorns |
1 cup carrot, sliced into coins |
1 medium onion, minced |
1/2 cup celery & leaves, diced |
1/4 teaspoon marjoram |
1/4 teaspoon thyme |
1/2 teaspoon parsley |
1 (16 ounce) package egg noodles, cooked (preferably thick) |
Directions:
1. Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5 to 8 minutes. Add water and soup base or salt, plus bay leaves and peppercorns; bring to a boil. Turn heat down to a simmer; cook 1 hour.
2. Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.
3. Add the cooked noodles to the soup for the last 10 minutes of simmering.
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