Beef and Vegetable Noodle Soup

Instructions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper. This helps achieve a better sear.

2. 2

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

3. 3

   Working in batches to avoid crowding, sear the beef cubes on all sides until deeply browned, about 2-3 minutes per side. Remove to a plate and set aside.

4. 4

   Reduce heat to medium and add the diced onion to the pot. Cook for 4-5 minutes until softened, scraping up the browned bits from the bottom.

5. 5

   Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

6. 6

   Stir in the carrots and celery. Cook for 3-4 minutes until they begin to soften slightly.

7. 7

   Add the tomato paste and stir to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.

8. 8

   Return the seared beef and any accumulated juices to the pot. Add the beef broth, diced tomatoes, bay leaves, and thyme.

9. 9

   Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until the beef is tender.

10. 10

    Add the egg noodles and green beans to the pot. Increase heat to medium and cook uncovered for 8-10 minutes until the noodles are tender.

11. 11

    Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.

12. 12

    Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.

13. 13

    Stir in the fresh parsley just before serving. Ladle into bowls and serve hot.