A hearty beef and vegetable soup with thin egg noodles.

Beef Noodle Soup

1 tablespoon vegetable oil
1/2 pound stew beef, diced
1/2 cup grated carrot
1/3 cup chopped celery
1 garlic clove, crushed
1 tablespoon all-purpose flour
7 cups water
3 teaspoons beef base or bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon dried basil
1 cup uncooked thin egg noodles
1/3 cup chopped green onion
1/4 cup chopped flat-leaf parsley

1. Heat oil in a large saucepan, on medium-high heat. Add diced stew beef and saute until browned. Add grated carrots, chopped celery, and crushed garlic clove. Saute until tender-crisp.
2. Stir in flour. Add water, beef base, worcestershire sauce, bay leaf, salt, and basil. Simmer for 20 minutes, uncovered.
3. Stir in noodles, chopped green onions, and chopped parsley. Simmer for 15 minutes, or until the noodles are tender. Remove the bay leaf before serving.

Makes 6 servings.