Beef Noodle Soup
A hearty beef and vegetable soup with egg noodles.
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
- Heat oil in a large saucepan, on medium-high heat. Add diced stew beef and sauté until browned. Add grated carrots, chopped celery, and crushed garlic clove. Sauté until crisp-tender.
- Stir in flour; add water, beef base, Worcestershire sauce, bay leaf, salt and basil. Simmer for 20 minutes, uncovered.
- 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.