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1 pound of stew meat, cubed
2 tablespoons of olive oil
1 cup yellow onion, chopped
1 cup mini size carrots, sliced
8 ounces wide egg noodles
½ teaspoon salt, or to taste
1/8 teaspoon of black pepper
2 tablespoons fresh parsley,chopped
In a large stock pot over medium heat, add the olive oil and cook the stew meat and onion until meat is brown.
Add the salt, pepper, carrots, celery, thyme, parsley and beef stock.
Cover with a lid and simmer on low until meat is tender. (Depending on the toughness of the stew meat, it can take anywhere from 45 minutes to 2 hours or so).
Turn heat up to bring the soup to a boil. Add the noodles to the pot and turn heat to medium. Cook until noodles are done. Serve.
Last Updated: Fri, Dec 19, 2014