VEGETABLE BEEF NOODLE SOUP
THE INGREDIENTS LIST:
2 ½ Tbsp.Of vegetable oil.
1 Tbsp.Of butter
8 ounces white button mushrooms sliced
1 medium yellow onion chopped
2 ribs celery chopped
3 large carrots peeled and chopped
3 cloves garlic minced
2–3 lb, beef chuck roast trimmed and cut into bite-size pieces
Kosher salt and fresh ground black pepper
8 cups low-sodium beef broth
1 Tsp.Of dried oregano.
½ Tsp.Of dried thyme.
½ Tsp.Of crushed rosemary.
8 ounces wide egg noodles
Chopped fresh parsley, thyme, or rosemary.
2 bay leaves.
In a large Dutch oven or soup pot, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and simmer for about 2 to 3 minutes, or until they begin to brown.
Add the onions, celery, and carrots, and sauté until the onions and celery are tender and the carrots are beginning to soften. Lower the heat to low and add the garlic while stirring for one minute.
Place the vegetable combination in a bowl and cover it with a paper towel. Add kosher salt and freshly ground black pepper to the meat. Add the beef pieces to the saucepan after adding a little extra vegetable oil that has been heated to a high temperature.
Sauté until both sides are golden. Add beef broth along with oregano, thyme, rosemary, and bay leaves. Bring the mixture to a boil, cover, and simmer for about one hour, or until the meat is fork-tender.
Cook the egg noodles for about 5 minutes. Return the vegetables from the bowl to the soup pot and boil for an additional 5 to 7 minutes, or until the egg noodles and carrots are fork-tender.
Remove the bay leaves and garnish with parsley, thyme, or rosemary that has been freshly cut. For optimal results, serve quickly.