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