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Beef Noodle Soup 2



  • 1 (1-pound) chuck roast, cubed
  • 2 tablespoons butter
  • 3 quarts water
  • 1 tablespoon beef soup base or 1 teaspoon salt
  • 2 whole bay leaves
  • 5 whole black peppercorns
  • 1 cup carrots, peeled and sliced into coins
  • 1 medium onion, minced
  • 1/2 cup celery with leaves, diced
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1 (16 ounce) package egg noodles, preferably thick


  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.
  2. 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.
  3. Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.
  4. Bring a separate large pot of water to a boil during the last half hour of soup cooking time. Cook the egg noodles according to package directions (usually 7 minutes or so), and drain. Add the cooked noodles to the soup for the last 10 minutes of simmering.

Serves: 12 to 16


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