Ingredients
1tbspvegetable oil
2lbsbeef stew meat,or cut up chuck roast
1tbspkosher salt
1tspcoarse ground black pepper
1yellow onion,chopped
8cupsbeef broth
2tspdried thyme
3stalkscelery,sliced
2carrots,sliced
8ozegg noodles,dried
Preparation
Add oil to a large pot or dutch oven on high heat.
Season beef with salt and pepper.
Add to the pot and sear on all sides for about 8 to 10 minutes.
Add in the onions and cook for 4 to 5 minutes until translucent.
Add in beef broth and thyme and bring to a boil, then reduce to low heat.
Cook, uncovered, for 1 hour.
Add in the egg noodles, celery, and carrots, then stir well and cook for 15 minutes until pasta is tender.
Serve immediately (the noodles will continue to absorb the soup as it sits).
