Brothy Beef Noodle Soup

This is a very good, basic beef soup. It tasted good with the chilly weather we had yesterday. I did just a couple things differently In addition to the ingredients listed, I added a 15 oz. can of whole tomatoes and a little bit of dried oregano. I also cooked the noodles separately to give the meat and vegetables more time to cook. I'm sure I'll be making this again this winter when I'm in a pinch for a quick and easy meal. Thanks.

I apologize for not adding in my "tweaks" in the right places since I made so many----but I used this recipe as a base to start with. I tossed the beef with spices: salt, pepper, onion and garlic powder. I used beef broth (about 4 cups?) and I didn't add the noodles right away. I also used whole wheat egg noodles, not frozen. I cooked them separately and added them to the soup about 10 min before cooking time was done. I cooked the soup for about 45 minutes? Tried to get the beef nice and tender. I didn't have any celery but the onions and carrots seemed to do just fine.

Made the soup as written and thought it was really plain. I would try what another reviewer suggested of adding Worcestershire and a bunch of herbs/spices.

This was so good! I used barley rather than noodles but otherwised followed the recipe

I decided at the last minute that I wanted to make beef noodle soup for dinner & searched stew meat recipes for it. This is the one I chose & am really glad I did. Everything was on hand - I did use dried egg noodles instead of frozen though. This is a super easy & very quick basic soup. I cubed my stew meat into very small pieces (about 3/4 inch each) so they'd be nice & tender in such a short amount of cooking time. Very good! Thanks for sharing, Dancer!