Sprinkle the beef with kosher salt and fresh ground black pepper. Heat a little more vegetable oil in the pot and add the beef chunks. Then cook until browned on both sides. Add the beef broth, marjoram, thyme, rosemary, and bay leaves. Bring the mixture to a boil and then cover and simmer for about 1 hour or until the beef is fork tender.
Then add the egg noodles and cook for about 5 minutes. Spoon the veggies that you put into the bowl back into the soup pot and continue simmering for another 5-7 minutes or until the egg noodles are cooked, and the carrots are fork-tender. Remove the bay leaves and garnish with fresh chopped parsley, thyme, or rosemary. For best results, serve promptly or at least before the egg noodles overcook.
HELPFUL RECIPE TIPS
For optimal taste, I like to use chuck roast for this recipe. Trim it up and cut it into bite-size pieces. You can also purchase pre-cut beef stew meat. It might be a chuck roast, or it might be a hodge podge of pieces and ends from different cuts. Read here on why stew meat may not be the best choice.
Cut your veggies into small pieces so that you get a variety in every spoonful.
Other veggies to add include peas, green beans, tomatoes, and bell peppers.
Cremini mushrooms can be substituted for white button mushrooms.
Peel the carrots so that the beautiful orange color bursts through. It makes the whole dish look more aesthetically pleasing.
Do not forget to remove the bay leaves, as they have sharp edges and could pose a choking hazard.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
This soup can be frozen for up to 3 months in a heavy-duty freezer zipper bag or sturdy freezer container. See the notes below about freezing this soup.
