Heat the olive oil in a large pot or dutch oven over high heat. Ensure the oil is sufficiently heated before moving to the next step; you’ll know it’s ready when it shimmers in the pot.
Add the beef stew meat and onion to the heated pot. Sear the beef on all sides until it develops a nice brown crust. This step is crucial as it locks in the flavors and gives your soup its rich base.
Incorporate the carrots, celery, and mushrooms into the pot. Stir them well, letting the veggies soften as they mingle with the beef. You’ll start to smell wonderful aromas!
Season the mixture with bouillon, dried parsley, and ground black pepper. Stir thoroughly to distribute the seasonings and allow them to infuse the meat and vegetables with flavor.
Next, pour in the beef broth. This will form the heart of your soup. Add in the minced garlic, tomato paste, and egg noodles. Stir everything together, ensuring a good mix.
Add the dried bay leaves to the pot. They lend a wonderful herbal note to the soup as it cooks. Make sure to keep them whole for easy removal later.
Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. This allows the soup to simmer gently, allowing all the flavors to meld beautifully. Simmer for about 30 minutes.
Keep an eye on the soup as it simmers. The vegetables and noodles should become tender, and the broth will thicken slightly. Stir occasionally to prevent anything from sticking to the bottom.
After 30 minutes, taste the broth and adjust seasoning if necessary. Once everything is cooked through, remove the bay leaves from the pot. They’ve done their job!
Serve the Beef Noodle Soup hot in bowls. You can garnish with fresh herbs if you like. Enjoy this warm, comforting dish with your loved ones!
