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Ingredients
Scale
- 2 lbs stew meat or cubed top round or cubed roast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon oil
- 1 large yellow onion, chopped
- 3 stalks celery, diced
- 2 large carrots, chopped
- 2 teaspoons minced garlic
- ½ cup red wine (or additional beef broth)
- 8 cups beef broth
- 2 teaspoons beef bouillon (better than bouillon recommended)
- 1 tablespoon Italian seasoning
- 1 cup egg noodles
Instructions
- Let the beef sit at room temperature for 20-30 minutes.
- Season the beef with salt, black pepper, garlic powder, and onion powder.
- In a large pot, heat oil and sear the beef until browned.
- Deglaze the pot with red wine, scraping the bottom.
- Add onion, celery, and carrots; simmer for 5 minutes.
- Stir in minced garlic, then add beef broth, bouillon, and Italian seasoning.
- Simmer uncovered for 15 minutes.
- Add egg noodles and cook until al dente.
- Serve hot, garnished with parsley.
Notes
Brown the beef in batches to enhance flavor.
Customizable with different vegetables or spices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg