Vegetable Beef Noodle Soup
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Unrated
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6
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Course
Main Course, Soup
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Cuisine
American
Vegetable Beef Noodle Soup
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 tbsp olive oil
- 1 lb beef chuck cut into bite-sized chunks
- 1 yellow onion chopped into large pieces
- 6 cloves garlic chopped
- 1 (15 oz) diced tomatoes canned
- 1-2 tsp thyme dried
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 bay leaf
- 6 cups beef broth
- 3 carrot peeled and diced
- 2 celery diced, stalks
- 1 cup Green bean cut into thirds, fresh
- ¼ lb spaghetti noodles broken into pieces
Instructions
- Preheat oven to 300 degrees.
- Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings, and beef broth.
- Cover and cook in the oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid. Remove pot from oven place on stovetop over medium-low heat.
- Add carrot, green beans, and celery to the stew, and add more beef broth if low. Taste and re-season if needed. Cover and cook for 45 minutes.
- Add the broken spaghetti noodles and cook for an additional 10-15 minutes. Serve and enjoy!
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