Effortless Beef Noodle Soup (Print Version)

# Ingredients:

01 - About 24 oz of egg noodles.
02 - Chopped carrots (2 big ones).
03 - Salt and pepper, to your taste.
04 - A 10.5 oz can of cream of mushroom soup.
05 - Few cloves of garlic, minced (3-4).
06 - 1/4 teaspoon thyme, dried.
07 - Half a teaspoon of dried rosemary.
08 - One packet of onion soup mix.
09 - 8 cups of reduced-sodium beef stock.
10 - 2 tablespoons of oil for cooking.
11 - 2-3 lbs of beef roast, cubed.
12 - Optional: Cooked mushrooms for garnish.
13 - 2 celery stalks, diced.

# Instructions:

01 - Cut roast into bite-sized chunks. Sprinkle salt and pepper on them. Remove any extra fat before starting.
02 - In a big pot, warm the oil and brown the beef on every edge.
03 - Toss in the broth, herb mix, garlic, and onion soup packet. Let it boil, then simmer for an hour with the lid on.
04 - Add chopped carrots, celery, and the mushroom soup. Keep it going for another 20 minutes.
05 - Drop in the noodles and cook for 5 to 10 minutes. Throw on sautéed mushrooms if you like.

# Notes:

01 - Works well in an Instant Pot or slow cooker.
02 - Best with chuck roast.
03 - Freeze leftovers, minus the noodles.

Back