Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 large carrot peeled and diced
- 2 medium celery stalks diced
- 4 cloves garlic minced
- 1 pound beef stew meat cubed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon celery salt
- 6 cups beef broth plus more if needed
- 2 cups frozen egg noodles
- Salt and pepper to taste
- Parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery.
- Cook until vegetables are slightly softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Increase heat to medium-high and add the beef stew meat to the pot. Cook until the meat is browned on all sides. Mix in onion powder, garlic powder, oregano, and celery salt.
- Pour in the beef broth and bring to a boil. Reduce heat to low and let simmer for 1 hour, or until the beef is tender, adding more broth during cooking if needed.
- Add egg noodles to the pot and cook according to package instructions, usually about 7-10 minutes, until tender.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
