About
Josephine's Beef Noodle Soup is the perfect alternative for everyone who needs a pick-me-up but is a little sick of chicken noodle soup. The beef chunks are hearty and juicy, with that beefy flavor that's just so satisfying. The egg noodles are as buttery as ever, and the broth is aromatic and succulent. With a bowl of Josephine's Beef Noodle Soup, everything feels like it will be okay!
Ingredients
- 1 tablespoon olive oil
- 1 (1-pound) chuck roast, cut into 1-inch cubes
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 1 yellow onion, minced
- 4 large carrots, chopped
- 4 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 (12-ounce) package egg noodles
- 2 tablespoons fresh parsley, chopped
Directions
Step 1 -In a large heavy-bottomed pot over medium-high heat, add the olive oil.
Step 2 -Add the beef chunks, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper to the hot oil and stir to combine.
Step 3 -Add the onions, the carrots, and the celery to the pot and cook, while stirring, until the beef is browned and the onions are transparent, about 2-4 minutes.
Step 4 -Add the garlic to the beef mixture and cook, while stirring, until it just becomes fragrant, about 1 minute.
Step 5 -Add the beef broth, the thyme, and the rosemary to the beef mixture and stir to combine.
Step 6 -Bring the soup mixture to a boil.
Step 7 -Add the noodles to the soup mixture and reduce the heat to medium.
Step 8 -Cover the pot and cook until the noodles are al dente and the beef is cooked to a minimum internal temperature of 135 degrees F for a medium-rare doneness, about 7-10 minutes.
Step 9 -Add the parsley to the soup and stir to combine.
Step 10 -Taste the soup and add the extra salt and the extra black pepper, as needed.
Step 11 -Serve.
